Hawaiian Chicken Sheet Pan

Let me tell you about my go-to lifesaver when I’m racing against the clock but still want something delicious – this Hawaiian Chicken Sheet Pan dinner. I swear by this recipe so much that my kids now shout “Is it pineapple chicken night?” when they spot me chopping peppers. The magic happens in one pan (hello, easy cleanup!) with that perfect sweet-savory combo that makes everyone ask for seconds.

What I love most is how forgiving it is – forgot to marinate? No problem! Short on time? Just toss everything together and roast. The pineapple caramelizes into these little bursts of happiness, while the chicken stays juicy every single time. It’s become my Wednesday night hero after those crazy days when takeout seems tempting but I know I’ll regret it later.

If you’re drawn to tropical flavors that blend sweetness and savory notes, be sure to try this fresh and vibrant Peach Mango Salsa. It’s bursting with juicy fruit and pairs wonderfully with grilled meats like Hawaiian chicken for a balanced summer meal.

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Why You’ll Love This Hawaiian Chicken Sheet Pan

Listen, I’m not exaggerating when I say this recipe checks all the boxes for busy weeknights:

• 30 minutes from fridge to table – I’ve timed it while wrangling homework and a toddler
• One pan = happy dishwasher (or if you’re like me, happy YOU doing dishes)
• That magical sweet-savory combo makes even my picky eater gobble up peppers
• Meal prep dream – I double it on Sundays and eat like royalty all week
• Forgiving flexibility – out of red onions? Use shallots. No fresh pineapple? Canned works great!

It’s the kind of recipe that makes you feel like you’ve got your life together, even when your kitchen counters tell a different story.

Ingredients for Hawaiian Chicken Sheet Pan

Here’s everything you’ll need to make this tropical sheet pan magic happen – I keep most of these staples in my pantry for last-minute dinners:

• 2 pounds boneless, skinless chicken breast – cut into 1-inch cubes (trust me, uniform size = even cooking)
• 1 bell pepper (any color!) – chopped into 1-inch pieces (I use red for sweetness but green works too)
• 1 red onion – chopped into 1-inch chunks (they get beautifully caramelized)
• 2 cups pineapple chunks – fresh if you’re fancy, canned works perfectly too (just drain well!)
• 2 tablespoons soy sauce – low-sodium is my go-to (the pineapple adds plenty of sweetness)
• 2 tablespoons olive oil – or avocado oil if that’s what you’ve got
• 1 teaspoon garlic powder – because peeling fresh garlic at 6pm is my personal hell
• 1 teaspoon paprika – smoked if you want that extra oomph
• ½ teaspoon salt – I use kosher, adjust to your taste
• ¼ teaspoon black pepper – freshly cracked if you’re feeling fancy

Optional but oh-so-good additions:

• 1-2 tablespoons honey or brown sugar – for those with a serious sweet tooth (my kids beg for this)
• 1 tablespoon grated fresh ginger – if you’ve got some languishing in the fridge
• ¼ teaspoon red pepper flakes – just enough to make your lips tingle
• Fresh parsley or cilantro – for that pop of green at the end
• Cooked white rice or quinoa – we’re partial to jasmine rice in our house
• Lime wedges – because everything’s better with a citrus squeeze
• Sliced green onions – my favorite cheap garnish

See? Nothing crazy – just simple ingredients that come together like magic. Now let’s get cooking!

For another fuss-free dinner that comes together quickly in the oven, you’ll love this flavorful and filling Ground Beef Zucchini Casserole, it’s packed with protein, veggies, and comforting textures, making it a great option for busy weeknights like your Hawaiian chicken tray bake.

How to Make Hawaiian Chicken Sheet Pan

Prep the Marinade

First, grab that big mixing bowl you swear you’ll wash right after dinner (we both know you won’t). Whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper until it looks like a beautiful dark caramel sauce. If you’re feeling extra, this is when you’d stir in the honey, ginger, or red pepper flakes too – just taste as you go!

Now toss those chicken cubes right into the bowl (or a zip-top bag if you’re neat, unlike me). Pour about half the marinade over them, then massage it in like you’re giving the chicken a spa treatment. Let it sit at room temperature for 15-30 minutes – just enough time to chop your veggies while belting out your favorite 90s playlist. If you’ve got more time, you can refrigerate it up to 4 hours, but remember to pull it out 20 minutes before roasting!

Roast to Perfection

Crank that oven to 400°F (200°C) – no cheating and skipping the preheat! While it warms up, line your biggest sheet pan with parchment paper (trust me, your future self will thank you during cleanup). Spread out your marinated chicken in a single layer, then scatter the peppers, onions, and pineapple around it like you’re decorating a tropical island. Drizzle the remaining marinade over everything – that’s where the magic happens!

Pop it in the oven and set a timer for 15 minutes. When it goes off, give everything a good stir – you’ll see those pineapple edges starting to caramelize beautifully. Roast another 10-15 minutes until the chicken hits 165°F (I use my instant-read thermometer) and the veggies get those perfect golden-brown spots. The smell will have your family hovering in the kitchen like hungry seagulls!

Let it rest for 5 minutes – this keeps all those juicy flavors locked in. Then grab your fork and dig in immediately, or if you’re fancy, sprinkle on some fresh herbs and serve with lime wedges. Boom – dinner hero status achieved!

Tips for the Best Hawaiian Chicken Sheet Pan

After making this recipe more times than I can count (seriously, my neighbors probably think I only eat pineapple chicken), I’ve picked up some foolproof tricks to make it perfect every time:

Size matters – chop everything evenly! I learned this the hard way when I got impatient and hacked my peppers into random sizes. The smaller pieces burned while the big chunks stayed crunchy. Now I religiously cut everything into 1-inch pieces – takes an extra minute but makes all the difference.

Give your ingredients breathing room – no overcrowding! That pan might look temptingly spacious at first, but veggies shrink and chicken releases juices. If everything’s piled on top of each other, you’ll end up steaming instead of roasting. I use two pans when doubling the recipe (or roast in batches if needed).

Taste your marinade before committing – adjust to your mood! Want more tropical vibes? Add an extra splash of pineapple juice. Feeling spicy? Double those red pepper flakes. My husband likes it sweeter so I’ll stir in honey, while I prefer mine with extra ginger zing. Dip a veggie chunk in to test!

Don’t skip the resting time – I know, I know, it smells amazing and you’re starving. But those 5 minutes after roasting let the juices redistribute. I use the time to microwave rice or toss a quick salad. The chicken stays juicier, and you won’t burn your tongue (another lesson from experience).

This Make Ahead Breakfast Casserole is another ideal recipe for planning ahead. Just like the Hawaiian chicken sheet pan, it’s baked in one dish, loaded with flavor, and perfect for prepping in advance to simplify your week.

Variations & Substitutions

One of my favorite things about this Hawaiian Chicken Sheet Pan is how easily it adapts to whatever’s in your fridge or dietary needs. I’ve probably made a dozen versions when pantry staples ran low, and guess what? It always turns out delicious. Here are my go-to swaps when I need to mix things up:

• Protein shake-up: Not feeling chicken? Cubed tofu works amazingly (press it well first!), or try shrimp (they cook faster, so add them halfway). My vegetarian neighbor swears by chickpeas – they get wonderfully crispy!
• Veggie party: Bell peppers and onions are classics, but don’t be afraid to raid your crisper. Zucchini coins, broccoli florets, or even Brussels sprouts halves make great additions. Just avoid watery veggies like tomatoes unless you like soupy pans.
• Sauce switcheroo: Out of soy sauce? Coconut aminos or tamari work beautifully for gluten-free folks. I once used teriyaki in a pinch and the kids went wild for the extra sweetness. A splash of orange juice adds fun citrus notes too!
• Pineapple alternatives: No fresh or canned pineapple? Mango chunks bring similar tropical sweetness (just add them halfway since they’re softer). Peaches work surprisingly well too in summer months!
• Spice adventures: That little pinch of red pepper flakes is my baseline, but sometimes I’ll stir in sriracha or gochujang for Korean-inspired heat. For kids, I skip the spice and add a sprinkle of sesame seeds instead.
• If you’re looking to change up the protein in your Hawaiian sheet pan dinner, try these Grilled Chicken Drumsticks; they’re seasoned to perfection and easy to pair with sweet or tangy glazes for that signature tropical twist.

The moral of the story? This recipe thrives on improvisation. As my grandma used to say while cooking, “If it grows together, it goes together” – and tropical flavors are ridiculously forgiving. Just keep an eye on cooking times when swapping ingredients, and you’re golden!

If you’re looking to experiment with different sauce flavors, consider using this bold and smoky Homemade BBQ Sauce in place of a pineapple glaze. It’s deeply savory with a hint of sweetness that complements roasted chicken perfectly.

Serving Suggestions

Here’s where the fun really starts – turning this Hawaiian Chicken Sheet Pan into a complete meal that’ll have everyone raving. I’ve served this dozens of ways depending on my mood (and how much effort I feel like expending after the main dish is done):

The Classic Route: Fluffy white rice is my family’s favorite – it soaks up all those glorious pan juices like a dream. Jasmine rice adds extra fragrance, but plain ol’ basmati works beautifully too. For healthier days, I’ll swap in quinoa or cauliflower rice – just make sure to season it well!

Salad Lover’s Dream: Pile this hot right over crisp greens for a killer warm salad. The pineapple plays beautifully with spring mix, and those pan drippings make the BEST instant dressing. Add some avocado slices if you’re feeling fancy!

Tropical Bowl Magic: My favorite way to meal prep this! Start with a grain base, then arrange the chicken and veggies artfully (okay, who am I kidding – I just dump it). Top with extra pineapple chunks, cucumber slices, and those all-important garnishes:

• Fresh cilantro or parsley – that pop of green makes it look restaurant-worthy
• Lime wedges – a quick squeeze brightens everything up
• Sliced green onions – my go-to for color and mild bite
• Sesame seeds – they add such a nice little crunch
• Extra pineapple chunks – because more is always better

Sometimes I’ll even set up a “build your own bowl” station with all the toppings – it makes dinner feel special with zero extra work. The kids go nuts for it!

Pro tip: If you’ve got leftovers (a rare occurrence in my house), they make killer quesadillas the next day with some cheese and tortillas. Just saying!

This fruity and creamy Peach and Burrata Salad is the perfect light side to balance the sweet and savory richness of your Hawaiian chicken sheet pan. Fresh basil and juicy peaches make it irresistibly refreshing.

Storage & Reheating

Here’s the beautiful thing about this Hawaiian Chicken Sheet Pan – it might taste amazing fresh from the oven, but somehow it gets even better as leftovers! I’ve perfected the art of storing and reheating it after many, many tests (read: forgetting about portions in the back of the fridge). Here’s how to keep it tasting just as good as day one:

Fridge Storage: Let the pan cool completely first – I learned this the hard way when I once packed steaming chicken into a container and ended up with soggy veggies. Transfer to an airtight container (I love glass ones because they don’t absorb smells) and it’ll keep beautifully for 4 days in the fridge.

Pro tip: Store the pineapple chunks separately if you can – they’ll maintain their texture better!

Reheating Like a Pro: The microwave is tempting when you’re hungry, but trust me – the oven or skillet is the way to go for keeping that perfect texture. Here’s my go-to method:

• Oven method (best for bulk reheating): Spread leftovers on a baking sheet (no need to wash the original one – I’m all about efficiency!) and pop into a 350°F oven for 10-15 minutes. The dry heat brings back that beautiful caramelization.
• Skillet method (quickest for single servings): Toss a portion into a hot non-stick skillet with a tiny splash of water or pineapple juice. Cover for 2 minutes to steam, then uncover and let everything crisp up for another minute. It’s like magic!

One warning from experience – don’t overheat! The chicken can dry out if you go too long. Just warm it until it’s heated through, and you’ll swear it’s freshly made. And if you’re packing this for lunch? It’s delicious cold too – just like tropical chicken salad!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on how I typically make this Hawaiian Chicken Sheet Pan. Your actual counts might vary depending on your exact ingredients (like how much pineapple juice sneaks in or whether you go heavy on the honey). Here’s the general breakdown per serving when we divide this into 4 generous portions:

• Calories: Around 350 – filling but not crazy
• Protein: A solid 35g from all that chicken
• Carbs: About 25g (mostly from the pineapple and veggies)
• Sugar: 15g natural sweetness from the pineapple
• Fat: 10g (the good kind from olive oil)
• Sodium: 500mg – that’s why I recommend low-sodium soy sauce!

Now, here’s my nutritionist-approved philosophy: Don’t stress over these numbers too much. This meal packs lean protein, vitamin C from the peppers and pineapple, and antioxidants from those spices. Serve it over cauliflower rice instead of regular rice if you’re watching carbs, or go heavier on the veggies for extra fiber. Food should be joyful, not just fuel – and this dish delivers on both!

Hawaiian Chicken Sheet Pan FAQs

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