Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts or thighs (Thighs give you extra juiciness.); 1.5 cups Fresh pineapple chunks (Canned pineapple works if drained well.); 1 each Red, Green, Yellow bell peppers (Using various colors adds nutrients.); 1 each Red onion (Slice thick for a roasty edge.); 2 tbsp Soy sauce (Use low-sodium if lightening up.); 2 tbsp Olive oil (Helps with caramelization.); 1 tsp Garlic powder (Shortcut for bold flavor.); 0.5 tsp Paprika (Smoked paprika adds depth.); to taste Salt and pepper (Fresh cracked black pepper is delicious.); to taste Fresh parsley (For a pop of color at the end.)

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Aloha at Home: My First Taste of Hawaiian Chicken Sheet Pan

I’ll never forget the first time I made this Hawaiian chicken sheet pan—it was a chilly, gray weeknight, and I desperately needed something bright and cheerful in my kitchen. As soon as I tossed juicy chicken, sweet pineapple, and those vibrant bell peppers onto one big baking tray, it was like a little Hawaiian vacation landed right on my dinner table. The scent alone—sweet, tangy, a hint of garlic—transformed my mood in minutes. This is more than just an “easy Hawaiian chicken” recipe; it’s a cozy, sun-soaked escape, and I love sharing it with friends (or when I need to treat just myself!).

Why You’ll Adore This Hawaiian Chicken Sheet Pan

Here’s why I keep coming back to this Hawaiian chicken sheet pan, and I know you’ll fall for it too:

All the ‘Aloha’ Vibes: There’s just something magical about the sweet pineapple mixing with savory, roasted chicken—it’s a happy flavor explosion every time.
Ridiculously Easy Clean-Up: It’s all done on one sheet pan. Yes, really! Minimal mess and maximum flavor? Count me in.
Balanced & Wholesome: Loaded with lean protein, lots of colorful veggies, and that juicy fruit, this Hawaiian chicken is a complete meal in a single pan. (Great for easy weeknight dinners and meal prep.)
Family & Crowd Friendly: Even picky eaters can’t resist these colors and sweet, savory flavors. It’s a hit at potlucks, too!

Ingredients You’ll Need for Hawaiian Chicken Sheet Pan

Let’s talk about what you’ll toss onto your sheet pan. Here’s what you’ll need for this easy Hawaiian chicken:

Chicken (1 ½ lbs): I usually go with boneless, skinless chicken breasts or thighs—thighs give you extra juiciness!
Pineapple (1½ cups): Fresh chunks are best for max sweetness, but canned works in a pinch (just drain them well).
Bell Peppers (Red, Green, Yellow—1 each): The more colors, the prettier your pan looks (and the more nutrients you get).
Red Onion (1): Adds sweetness and color. Slice it thick for roasty edges.
Soy Sauce (2 tbsp): Go for low-sodium if you want to lighten up the salt.
Olive Oil (2 tbsp): Helps everything caramelize to perfection.
Garlic Powder (1 tsp): My shortcut for big, bold flavor (no mincing required!).
Paprika (½ tsp): Just enough to add a hint of smokiness—try smoked paprika for depth.
Salt and Pepper: Season to taste. Fresh cracked black pepper is delish here.
Optional Parsley: For a pop of green at the end.

You can find all of these at your regular supermarket—no fancy trips required.

Step-by-Step Guide: Making the Perfect Hawaiian Chicken Sheet Pan

Don’t worry, I’ll walk you through every step for this easy chicken and veggie bake:

Preheat & Prep: Set your oven to 400°F. Line a large sheet pan with parchment for easy cleanup (trust me!).
Make the Marinade: In a big bowl, stir together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. I usually whisk it up right in the bowl I’ll use for tossing everything.
Toss It All Together: Add your chicken pieces, pineapple, bell peppers, and onion to the bowl. Use your hands or a spatula to get everything coated. (Your kitchen will start to smell amazing already!)
Spread & Bake: Dump the whole mix onto your sheet pan. Spread it out so everything has room to roast. Bake for 25-30 minutes, or until the chicken is cooked through and everything is golden and caramelized.
Top It Off: Sprinkle with fresh parsley for a pop of color. That’s it! Dinner’s ready.

I love to sneak a bite of pineapple straight off the hot tray while serving—it’s irresistible!

My Secret Tips and Tricks for Hawaiian Chicken Sheet Pan Success

I’ve made this Hawaiian sheet pan chicken recipe so many times, I’ve picked up a few tricks:

Cut Everything Evenly: Uniform chicken and veggie pieces mean even cooking—and no sad, burnt bits.
Let It Marinate (If Time Allows): Even 10 minutes helps infuse more sweet, savory flavor into the chicken. You can marinate ahead in the fridge for up to 8 hours!
Don’t Crowd the Pan: Give your ingredients some space. If they’re piled up, they’ll steam instead of roast (I’ve been too impatient before—learn from me!).
Broil at the End for Char: Want extra caramelized edges? Broil the sheet pan chicken for 2 minutes right at the end.

All these little tweaks add up to the best Hawaiian chicken sheet pan—full of color, flavor, and juicy perfection.

Creative Variations and Ingredient Swaps

One of the best things about this easy sheet pan dinner? It’s totally customizable!

Vegan/Vegetarian: Swap the chicken for tofu or tempeh (roasted pineapple and peppers with tofu is epic!).
Add More Veggies: Zucchini, snap peas, or cherry tomatoes fit right in.
Spice It Up: Add a pinch of chili flakes or a squeeze of sriracha for heat.
Change the Fruit: No pineapple? Try mango chunks or even peaches—the sweet-and-savory combo is so good.
Low-Carb: Serve the Hawaiian chicken over cauliflower rice instead of grains.

You seriously can’t go wrong—use what you’ve got and make it your own!

How to Serve and Store Your Hawaiian Chicken Sheet Pan

Here’s how I love to serve up my Hawaiian chicken sheet pan:

Over Steamed Rice: Classic and soaks up all the extra juices!
With Quinoa: Nutty, filling, and protein-packed.
As Meal Prep Bowls: Divide leftovers into lunch containers with your favorite grains or greens.

Storing Leftovers:
Let everything cool, then transfer to airtight containers. This easy Hawaiian chicken keeps in the fridge for 4 days. Reheat in the microwave or a quick sauté on the stovetop.

Freezer Friendly:
You can freeze cooked leftovers! They’ll keep their flavor—just thaw in the fridge overnight and reheat gently.

FAQs: Your Top Questions About Hawaiian Chicken Sheet Pan, Answered

Q: Can I use frozen chicken or veggies for Hawaiian chicken sheet pan?
A: For best flavors and textures, I recommend thawing chicken first. You can use frozen peppers—they’ll be a bit softer, but still tasty!

Q: Can I prep Hawaiian chicken sheet pan ahead?
A: Absolutely! You can marinate everything up to 8 hours ahead, then bake when you’re ready. The flavors get even bolder.

Q: What’s the best way to know the chicken is cooked through?
A: Use a meat thermometer—your chicken should hit 165°F. Or just check that the pieces are white and juices run clear when you cut into one.

Q: My pineapple burned a little—help!
A: Try tucking pineapple under peppers and chicken, or adding it halfway through baking. Some caramelized edges are delicious, but burnt isn’t as fun.

Q: Is this good for meal prep?
A: Oh yes! Hawaiian chicken sheet pan is one of my favorite meal prep recipes. Make a double batch and portion it out for lunch all week.

I hope you’ll try this Hawaiian chicken sheet pan soon—it’s my go-to when I need dinner to feel as sunny and comforting as a tropical vacation. And if you give it a try, I’d love to hear how you made it your own!