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Hawaiian Chicken Sheet Pan

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A colorful one-pan Hawaiian chicken dinner featuring tender chicken, sweet pineapple, and vibrant vegetables roasted in a savory honey-soy sauce. This easy sheet pan meal delivers tropical flavor with minimal prep and cleanup.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sheet Pan Roasting
  • Cuisine: Hawaiian-Inspired
  • Diet: Halal

Ingredients

  • 1½ pounds boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, cut into chunks
  • 2 tablespoons olive oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sesame seeds, for garnish
  • 2 tablespoons chopped green onions, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. In a small bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.
  3. Place the chicken, pineapple chunks, bell peppers, and red onion on the prepared sheet pan.
  4. Pour the sauce mixture over the ingredients and toss until evenly coated.
  5. Spread everything into a single layer to ensure even roasting.
  6. Bake for 20–25 minutes, stirring once halfway through cooking.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the pan from the oven and garnish with sesame seeds and chopped green onions.
  9. Serve immediately on its own or over rice, quinoa, or cauliflower rice.

Notes

  • Fresh pineapple provides the best flavor, but well-drained canned pineapple can be substituted.
  • Chicken thighs can be used for a juicier result.
  • Add broccoli, zucchini, snap peas, or other vegetables for variety.
  • For extra heat, add red pepper flakes or a drizzle of sriracha.
  • Serve over coconut rice for a tropical twist.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze portions for up to 3 months and thaw before reheating.

Nutrition

Find it online: https://juliameals.com/hawaiian-chicken-sheet-pan-2/