Hawaiian Chicken Sheet Pan Dinner cravings hit at the weirdest times, you know? Like, you’re mid-week, your brain is on autopilot, and suddenly all you want is something bright, juicy, and barely any cleanup. Trust me, I get it. It’s exactly why I started making this sheet pan wonder in the first place! If you’ve ever battled weeknight cooking fatigue (ugh, who hasn’t), this is for you. Chicken, pineapple, and veggies, all baked together…What could go wrong? If you’re into easy dinners, you might dig this mouthwatering Greek Marinated Chicken or the crazy-fast Coconut Chicken Rice Bowl too—one pan, feisty flavors, zero mess.
Hawaiian Chicken Sheet Pan Dinner
Alright, let’s break it down. This isn’t some fussy “only-on-Saturdays” type meal. The magic of the Hawaiian Chicken Sheet Pan Dinner is how fuss-free it feels—five steps, a handful of fresh ingredients, and maybe… fifteen minutes of prep, max? If you’re tired or you’ve got kids turning the kitchen into a zoo, you’ll love tossing everything on a pan and stepping away.
Pineapple is probably the real star. It gives the chicken that syrupy, sunny lift I crave in winter (and, honestly, almost every season). When you mix in sweet bell peppers, some onion, and a barely-there glaze, you suddenly get this wild but simple combo that just works. This isn’t a meal you’ll hide in the back of the recipe box—I serve this one again and again when friends drop by, or when I just can’t deal with a pile of dishes. Plus, you can mix things up depending on what’s in your fridge—pretty handy, right?
Ingredients Needed
Don’t overthink this part. That’s the fun. For my easiest Hawaiian Chicken Sheet Pan dinners, you really only need a few things:
- Chicken thighs or breasts (bite-sized pieces work best)
- Fresh pineapple chunks (canned in a rush, no shame)
- Bell peppers (red, yellow, orange…whatever’s happy!)
- Red onion (or sweet, if you want less bite)
- Soy sauce, garlic, and honey for the simple glaze
You can fancy it up, sure. I’ve added snap peas, a drizzle of sesame oil, or even swapped out onions for green onions if I forgot to shop (guilty). Seasonings—salt, pepper, maybe a sprinkle of chili flakes if you want a little kick. The glaze doesn’t ask for a ton of weird stuff either, so prep won’t leave you with half-open bottles in the fridge.
Oh, and parchment or foil for easy cleanup? Chef’s kiss. I skip the pan scrubbing every time.
How to Make Hawaiian Chicken Sheet Pan
First thing’s first—preheat your oven. If you forget (I do… often), your timing’s off and dinner’s delayed. Don’t be me, preheat it to 425°F. Grab your biggest baking sheet. The bigger, the better—everything needs room to caramelize, not steam.
Toss chicken chunks with soy sauce, garlic, and a smidge of honey right in a bowl. Let it marinate for five minutes or so. No rules. Throw chicken, pineapple, peppers, and onion all over your lined baking sheet. Try to keep it in a single layer, more or less. A bit jumbled up? Don’t sweat it.
Pour the leftover marinade right on top. Into the oven it goes for about 25 minutes—halfway through, yank it out (use potholders, please) and mix it all around. I usually stand there inhaling the sweet-salty smell and thinking of beach vacations.
Oh, and if you want that little burnt-edge magic? Broil it for two minutes at the end. You won’t regret that step. I’ll sometimes forget… and honestly, it’s still delicious.
| Step | Details | Time |
|---|---|---|
| Prep | Chop everything & toss chicken in marinade | 10 min |
| Arrange | Spread on pan in single layer | 3 min |
| Roast | 25 minutes, stir halfway | 25 min |
| Broil | For crispy edges | 2 min |
Recipe Tips and Tricks
Look, I’ve made this with both chicken thighs and chicken breast, and thighs win for juiciness every time. If you’re in a mad rush or watching your calories, breasts get the job done just fine (don’t overcook, or they dry out and you’ll be mad).
Fresh pineapple really does bring the wow, but canned is a weekday shortcut I fully support. If you’re meal-prepping, chop your veggies the night before—saves so much hassle. Once, I tossed in leftover snap peas and, wow, whole new game!
Don’t crowd the pan. If the veggies pile up, they steam and you lose that sticky, roasty goodness. Also—taste your glaze before spreading it; sometimes I double the honey if my pineapple isn’t super sweet. No shame.
A friend once told me she serves this over coconut rice and, honestly, I’m stealing that forever. You could also pile it into a 3-step Mediterranean chicken taco shell or toss over greens for a salad-y twist. Options everywhere.
“This was ridiculously easy. My husband asked for it again the next night, and he’s picky! Cleanup was simple, too, which is honestly my favorite part after a long day.”
Storing Leftovers
If by some miracle you have leftovers (rare in my house), keep ’em in an airtight container in the fridge. Should be good for about 3 days.
Microwave to reheat, but wouldn’t judge you if you ate it cold from the fridge (done it more than once, not sorry). Sometimes I shred the leftover chicken, toss in a wrap with a handful of lettuce—boom, lunch.
You might even toss it into a grain bowl the next day. That’s one of those hacks nobody talks about but honestly works. Zero waste, all flavor.
Serving Suggestions
- Spoon over fluffy white rice or jasmine rice. Serious vacation vibes.
- Try scooping it into a warm wrap or tortilla and top with a bit of sliced avocado.
- Toss cold leftovers over greens with a drizzle more soy for a tropical salad.
- If you’re feeling wild, serve alongside a little Peruvian chicken and rice with green sauce for a crazy, flavor-packed dinner mashup.
Common Questions
Can I use canned pineapple?
Totally, just drain it well! Not as fresh, but still sweet.
Do I have to marinate the chicken?
Honestly, if you’re short on time, just toss and bake. Marinating gives a bolder flavor though.
Can I use frozen veggies?
Sure, but roast them a few minutes longer, so they don’t get soggy.
What about making it spicier?
Just sprinkle red pepper flakes or chop a fresh jalapeño to add before baking.
Will parchment paper matter much?
Oh, yes. Less mess and the chicken doesn’t stick. That’s a win in my lazy-cook book.
Dinner So Easy You’ll Want to Make It Twice
That’s pretty much it—five steps to your new favorite weeknight fix! The Hawaiian Chicken Sheet Pan Dinner is the definition of simple. Trust me, it won’t look like fast food, but it sure feels like cheating in the kitchen. If you’re ever stuck on what to cook, check out this Hawaiian Chicken Sheet Pan‼️ A quick and easy weeknight meal … for more quick ideas, or take a peek at Sheet Pan Hawaiian Chicken – Erin Lives Whole for a different spin—variety is the spice of life, right? Anyway, let me know if you tried it. I’m always down to swap tips or hear how you made it your own!
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Hawaiian Chicken Sheet Pan Dinner
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A simple and delicious Hawaiian Chicken Sheet Pan Dinner with chicken, pineapple, and colorful veggies, all baked together on one pan for an easy cleanup.
Ingredients
- Chicken thighs or breasts (bite-sized pieces)
- Fresh pineapple chunks (or canned)
- Bell peppers (red, yellow, orange)
- Red onion (or sweet onion)
- Soy sauce
- Garlic
- Honey
- Salt and pepper
- Chili flakes (optional)
Instructions
- Preheat the oven to 425°F.
- In a bowl, toss chicken chunks with soy sauce, garlic, and honey. Let marinate for 5 minutes.
- Spread chicken, pineapple, bell peppers, and onion on a lined baking sheet in a single layer.
- Pour the leftover marinade over the mixture.
- Bake for about 25 minutes, stirring halfway through. Broil for 2 minutes at the end for crispy edges.
Notes
Use parchment paper for easier cleanup. Feel free to add or substitute veggies based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg