Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 2 lbs chicken breast, cut into bite-sized pieces; 1 bell pepper, sliced; 1 red onion, sliced; 2 cups pineapple chunks; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 teaspoon minced garlic; Salt and pepper to taste; Cooked rice, for serving; Chopped green onions, for garnish; Sesame seeds, for garnish

This Hawaiian Chicken Sheet Pan recipe brings a burst of tropical flavor to the dinner table with minimal effort. I love how it combines juicy chicken, sweet pineapple, and colorful vegetables all roasted together on a single sheet pan for easy prep and cleanup. It’s a meal that looks vibrant, tastes amazing, and fits into a busy lifestyle.

Hawaiian Chicken Sheet Pan

Why I Love This Recipe

I love this recipe for its bold yet balanced flavors. The sweetness of pineapple perfectly complements the savory soy-garlic marinade, and roasting everything together in the oven makes cleanup a breeze. It’s a one-pan wonder that delivers big taste and even bigger convenience. I also like that it’s easy to switch up the ingredients based on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken breast, cut into bite-sized pieces
1 bell pepper, sliced
1 red onion, sliced
2 cups pineapple chunks
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper to taste
Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the chicken, bell pepper, red onion, and pineapple.
In a small bowl, whisk together soy sauce, olive oil, garlic, salt, and pepper.
Pour the sauce over the chicken mixture and toss until everything is evenly coated.
Spread the mixture in a single layer on the baking sheet.
Bake for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender.
Remove from the oven and garnish with green onions and sesame seeds.
Serve hot over a bed of rice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes swap the chicken for shrimp or tofu for a different protein.
Adding vegetables like broccoli, zucchini, or snap peas adds more texture and nutrients.
To spice things up, I toss in some red pepper flakes or sliced jalapeños.
When I want a richer flavor, I replace part of the soy sauce with teriyaki or hoisin sauce.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it in the oven at 350°F for 10–12 minutes, or use the microwave in short bursts, stirring in between.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple when fresh isn’t available. I just make sure to drain it well to avoid excess liquid.

What other vegetables work well in this recipe?

I’ve tried zucchini, mushrooms, broccoli, and even baby corn—all turn out great and add extra variety.

Is this recipe good for meal prep?

Definitely. I portion the cooked chicken and veggies with rice into containers and keep them in the fridge for quick meals.

Can I make it ahead of time?

Yes. I prepare everything ahead—marinate the chicken and chop the vegetables—then store it in the fridge until I’m ready to bake.

What can I use instead of soy sauce?

If I want a lower sodium option or different flavor, I sometimes use coconut aminos or tamari.

Conclusion

This Hawaiian Chicken Sheet Pan is a simple, delicious way to bring bright flavors into my weeknight routine. It’s easy to make, customizable, and always a hit at the table. I keep coming back to this recipe whenever I want something healthy, fast, and full of flavor.