Hawaiian Chicken Sheet Pan

Sheet Pan Hawaiian Chicken is my shortcut to weeknight sunshine when I want dinner to feel special without spending hours in the kitchen. Juicy pieces of chicken, caramelized pineapple, and crisp-tender veggies roast together so the whole kitchen fills with tropical fragrance. This bright and simple meal delivers the signature sweet and savory flavors of the islands while being incredibly low on fuss.

My family loves this dish especially on busy nights when we want something healthy but crave bold flavor. The first time I made it was after a beach day and now it is our favorite taste of summer all year round.

Ingredients

• Chicken breast sliced into bite size pieces: Choose organic or free range chicken for juiciness and lean protein
• Bell pepper sliced: Adds sweet crunch and vibrant color Look for firm glossy peppers
• Red onion sliced: Offers mild sharpness and deep color Choose heavy bulbs free of blemishes
• Pineapple chunks: Provide natural sweetness and tang Fresh pineapple delivers the brightest flavor
• Soy sauce: Brings savory depth Use reduced sodium if you prefer
• Olive oil: Helps browning and juicy texture Select extra virgin for the best results
• Minced garlic: Gives bold aromatic punch Use fresh cloves for maximum spark
• Salt and pepper: Essential balancing act Freshly cracked black pepper makes a noticeable difference
• Cooked rice: For serving Jasmine or basmati lend fluffy texture
• Chopped green onions: For garnish Brings freshness and color
• Sesame seeds: For garnish Nutty finish Toast briefly to release aroma

Instructions

Prep the Pan and Oven:

Preheat your oven to four hundred degrees Fahrenheit Arrange a sturdy rimmed baking sheet with parchment paper for easy cleanup or brush with a little oil to prevent sticking

Mix the Veggies and Chicken:

In a big mixing bowl add the chicken pieces bell pepper red onion and pineapple Toss to distribute everything evenly for even roasting

Whisk the Sauce:

In a small bowl whisk together the soy sauce olive oil and minced garlic Add salt and plenty of black pepper Taste the sauce and adjust seasoning if needed

Coat and Combine:

Pour the sauce over the chicken and veggie mix Toss well so every piece gets a glossy coating of marinade This is where the flavors start to mingle

Spread in a Single Layer:

Dump everything out onto the prepared baking sheet Spread into an even layer Leave some space between pieces to allow caramelization instead of steaming

Bake to Perfection:

Slide the pan into your hot oven Roast for twenty to twenty five minutes Stir halfway so all sides brown evenly Make sure the chicken is cooked through and veggies are just tender

Finish and Serve:

Remove from the oven Sprinkle chopped green onions and sesame seeds over the top Spoon the saucy chicken and veggies over warm rice and serve immediately

Pineapple is the piece that brings this recipe alive Every time I scatter those golden chunks over the pan I think of my youngest child sneaking pieces from the bowl before it hits the oven It is the spark of sunshine that makes this dish disappear fast at our table

Storage Tips

Sheet Pan Hawaiian Chicken stores well in airtight containers for up to four days in the fridge For best texture reheat in a hot skillet or in the oven at a low temperature rather than the microwave which can make the veggies soft If you want to freeze it let everything cool completely and transfer to freezer safe bags For thawing let it sit overnight in the fridge and reheat gently to retain juiciness

Ingredient Substitutions

Swap chicken for tofu or chickpeas for a vegetarian dinner Try mango chunks instead of pineapple for a different fruity kick Use teriyaki sauce if you want more sweetness or a hint of ginger in the marinade Bulk up with more veggies like snap peas snow peas or carrots based on your fridge and the season

Serving Suggestions

Serve over fluffy coconut rice for extra tropical flair Pair with a cucumber and tomato salad to balance warm roasted flavors Sprinkle with chopped fresh cilantro for a bright herbal note Add a drizzle of sriracha if you want more spice at the table

Cultural and Regional Roots

While not a traditional Hawaiian dish Sheet Pan Hawaiian Chicken channels the enduring tradition of layering sweet and savory as seen in many Hawaiian home classics The mix of flavors mirrors the blend seen in plate lunches across the islands with nods to indigenous ingredients like pineapple and modern convenience from American sheet pan cooking

Roasting at high heat brings irresistible caramelization so do not rush the process. Taste your marinade before mixing for a perfectly balanced meal every time.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts ensure tender, lean results, but thighs can be used for extra juiciness.

→ Can fresh pineapple be substituted for canned?

Fresh pineapple offers the best flavor and texture, though canned can be used in a pinch—just drain well first.

→ How can I make this dish vegetarian?

Swap chicken for tofu or chickpeas. Bake as directed for the same sweet and savory flavors.

→ What are the best side dishes to serve?

Jasmine rice, coconut rice, green salads, or grilled vegetables complement the tropical flavors perfectly.

→ How do I enhance the flavors further?

Marinate the chicken before baking, use fresh aromatics, or finish with a squeeze of lime for brightness.

→ Is this meal suitable for meal prep?

Yes, it's excellent for meal prep—just store portions and reheat gently for best results.