Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs boneless, skinless chicken breast or thighs (Thighs stay juicier, but either works great.); 1.5 cups fresh pineapple (Canned pineapple works too if drained well.); 1 each bell peppers (red, green, yellow) (The more color, the better.); 1 red onion (Adds a sweet-savory bite when roasted.); 2 tbsp soy sauce (Go low-sodium if preferred.); 2 tbsp olive oil (Helps in roasting.); 1 tsp garlic powder (Fresh garlic can be used too.); 1/2 tsp paprika (Adds warmth.); to taste salt and pepper (Adjust as needed.); to taste optional parsley (Add for garnish.)

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Aloha at Home: Hawaiian Chicken Sheet Pan Magic

I’ll never forget my first trip to Hawaii—stepping off the plane into that humid, tropical air and immediately feeling like I’d stumbled into a sun-soaked paradise. Every meal was an explosion of color and flavor, but it was the vibrant, tangy-sweet dishes that truly won my heart. That’s exactly what inspired this Hawaiian Chicken Sheet Pan recipe. It’s my go-to when I’m craving those breezy island vibes at home, even on a rushed weeknight. If you’re looking for an easy Hawaiian chicken recipe that fills the house with vacation vibes, you’re in the right spot. Trust me, your taste buds (and family) are about to say “mahalo!”

Why You’ll Adore This Hawaiian Chicken Sheet Pan

Let’s be real—busy days leave us all searching for dinners that are delicious, comforting, and, let’s face it, super simple. Here’s why this Hawaiian chicken sheet pan is about to become a regular star on your table:

Ridiculously Easy Cleanup: One pan, people! Everything roasts together. Toss it on a sheet, and you’re done (less scrubbing, more relaxing).
Bold, Tropical Flavors: Between juicy pineapple and that savory-sweet marinade, every bite is pure sunshine. It might just transport you back to that Hawaiian vacation—or inspire you to plan one!
Nutritious & Vibrant: It’s loaded with lean chicken breast, three kinds of bell peppers, and onion. You’re getting your protein, vitamins, and a rainbow of veggies in every forkful.
Crowd-Pleaser: Whether you’re feeding picky eaters (hello, sweet pineapple chunks) or health-conscious friends, there’s something in here for everyone.

Ingredients You’ll Need for Hawaiian Chicken Sheet Pan

Here’s what goes into my easy Hawaiian chicken sheet pan—and tips on picking the best stuff!

Chicken (1.5 lbs): I usually go with boneless, skinless chicken breast or thighs. Thighs stay juicier, but either works great.
Pineapple (1.5 cups): Fresh pineapple is my jam for that bright, ultra-tropical flavor, but canned (drained well) works if you’re in a pinch.
Bell Peppers (1 each, red, green, yellow): The more color, the better—it’s all about that island rainbow look.
Red Onion (1): Adds a sweet-savory bite and gorgeous color when roasted.
Soy Sauce (2 tbsp): Go low-sodium if you want, but don’t skip it; it’s the secret to that craveable, umami-rich marinade.
Olive Oil (2 tbsp): Helps roast everything to golden perfection.
Garlic Powder (1 tsp): Super easy, no peeling required. Fresh garlic cloves work too, if you’re feeling fancy.
Paprika (1/2 tsp): Adds warmth and an appetizing golden hue.
Salt & Pepper: Start with a little, taste, and sprinkle more as needed!
Optional Parsley: Just a little green at the end—it’s not Hawaiian, but it looks pretty!

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

Ready for a weeknight dinner that’ll whisk you away? Here’s how I do it:

Mix That Marinade: In a large bowl, whisk soy sauce, olive oil, garlic powder, paprika, salt, and pepper. It’ll smell amazing!
Toss Everything Together: Add your chicken pieces, pineapple chunks, bell pepper chunks, and sliced red onion to the bowl. I use my hands (because why not?), but a spatula works too. Make sure all that goodness is coated.
Spread Out on a Sheet Pan: Line a large baking sheet with parchment for easier cleanup. Spread everything out in a single layer—you want those veggies to roast, not steam.
Bake: Pop it in a preheated 400°F oven for about 25-30 minutes. You’re watching for golden edges, sizzling chicken, and pineapple becoming caramelized and juicy.
Finish & Serve: Pull it out, sprinkle fresh parsley for a restaurant touch, and dive in!

Personal Tip: If you love extra caramelization, broil for the last 2-3 minutes—watch it closely so nothing burns!

My Secret Tips and Tricks for Hawaiian Chicken Sheet Pan Success

Honestly, sheet pan dinners are all about balance. Here’s what I’ve learned (sometimes the hard way!):

Uniform Pieces = Even Cooking: Slice the chicken and veggies roughly the same size for that perfect, even roast (no dry chicken or mushy peppers).
Don’t Crowd the Pan: Spread it all out! Overlapping means steaming instead of roasting, and you want that caramelized edge on your chicken and pineapple.
Let It Marinate: If you have 15-30 minutes, let everything sit in the marinade. Deeper flavor, less work later.
Upgrade with Fresh Herbs: Swap parsley for chopped cilantro for a true tropical twist.

Keyword booster: If you ever want to make “easy Hawaiian chicken with pineapple,” this is it!

Creative Variations and Ingredient Swaps

Let’s keep it fun and flexible—this easy sheet pan chicken adapts to whatever you’ve got:

Swap Out Veggies: Broccoli, snap peas, or zucchini work (sticking to quick-roasting veggies keeps things crisp).
Protein Options: Try shrimp or thin strips of pork for a different twist.
Make It Spicy: Add a dash of chili flakes, sriracha, or a sliced jalapeño to give classic Hawaiian chicken a little kick.
Go Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Vegan Version: Substitute chickpeas or tofu for chicken—the marinade still sings!

How to Serve and Store Your Hawaiian Chicken Sheet Pan

Serving this sheet pan Hawaiian chicken is easy—pile it over steamed rice, fluffy quinoa, or even cauliflower rice for a lighter option (the sauce soaks in so nicely!). Make it a festive meal with a side of coconut rice or a sprinkle of toasted sesame seeds.

Leftovers? Pop them in an airtight container and they’ll keep for up to 3 days in the fridge. Reheat in the oven or microwave for a quick tropical lunch. (Honestly, leftovers on a salad are my not-so-secret favorite.)

FAQs: Your Top Questions About Hawaiian Chicken Sheet Pan Answered

Q: Can I prep this Hawaiian chicken sheet pan ahead of time?
Absolutely! Toss everything in the marinade, cover, and refrigerate up to 24 hours before baking.

Q: Should I use fresh or canned pineapple?
Either works! Fresh pineapple gives bolder flavor, but canned makes it a no-fuss pantry meal (just drain well to avoid watery sauce).

Q: How do I know when the chicken is done?
Look for those golden edges and an internal temp of 165°F (use a meat thermometer or check for clear juices).

Q: Can I freeze this dish?
Totally! Freeze (before or after baking) in a freezer-safe container for up to 3 months. Thaw, then bake or reheat till hot.

Q: Is this Hawaiian chicken sheet pan spicy?
Not at all! It’s family-friendly as written, but you can always add some heat.

Cooking up this Hawaiian chicken sheet pan always lifts my mood—there’s just something special about bringing those vacation flavors home, especially when it’s so easy. I hope it becomes a staple in your kitchen too. Aloha, friends—let me know if you try it, I’d love to hear how it brings a touch of island happiness to your week!

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