Hawaiian Chicken Sheet Pan

This vibrant one-pan dinner transforms your kitchen into a tropical paradise with chunks of juicy chicken, sweet pineapple, and colorful bell peppers all roasted together in a savory-sweet soy marinade. I created this recipe during a particularly gray February when my family desperately needed a taste of sunshine, and it has since become our go-to meal for busy weeknights when we want something both healthy and satisfying. The beauty of this dish lies in its simplicity; everything cooks together on one pan, creating layers of flavor as the pineapple caramelizes and the chicken develops a beautiful golden crust.

I stumbled upon this combination during a week when I had leftover pineapple from a fruit salad and needed to use up some chicken breast. The first time I made it, my kids devoured their portions and asked for seconds, which never happens with my usual weeknight dinners. Now it's become our Friday night tradition, and I love how the kitchen fills with the most incredible sweet and savory aromas while it's cooking.

Ingredients

• 2 pounds chicken breast, cut into 1-inch cubes: Choose plump, fresh chicken breasts and cut them uniformly for even cooking
• 1 bell pepper, chopped into 1-inch pieces: Any color works beautifully; I love using a mix of red and yellow for extra color
• 1 red onion, chopped into 1-inch pieces: Red onions add sweetness and beautiful color, but yellow onions work well too
• 2 cups pineapple chunks: Fresh pineapple is ideal, but well-drained canned pineapple works perfectly and saves time
• 2 tablespoons soy sauce: Low-sodium varieties prevent the dish from becoming too salty; tamari works for gluten-free needs
• 2 tablespoons olive oil: Extra virgin olive oil adds the best flavor and helps create that golden caramelization
• 1 teaspoon garlic powder: Provides consistent garlic flavor throughout without the risk of burning fresh garlic
• 1 teaspoon paprika: Smoked paprika adds incredible depth and a subtle smoky flavor that elevates the entire dish
• 1/2 teaspoon salt: Adjust to taste depending on your soy sauce saltiness
• 1/4 teaspoon black pepper: Freshly ground pepper provides the best flavor and heat
• 1 to 2 tablespoons honey or brown sugar: Optional but recommended for enhanced caramelization and sweetness
• 1 tablespoon grated fresh ginger: Fresh ginger adds zingy warmth that complements the tropical flavors perfectly
• 1/4 teaspoon red pepper flakes: For those who like a gentle heat that doesn't overpower the sweet elements
• Fresh chopped parsley or cilantro: For a fresh, bright finish that adds color and herbaceous notes

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to 400°F and allow it to fully preheat for at least 15 minutes. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup, or lightly grease with cooking spray. Using a rimmed sheet pan is crucial as it prevents any marinade from dripping into your oven.

Create the Marinade:

In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. If using optional additions like honey, ginger, or red pepper flakes, add them now and whisk again until everything is fully incorporated. The marinade should be smooth and aromatic.

Marinate the Chicken:

Place the diced chicken breast in a bowl or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for the vegetables. Toss or massage the chicken to coat all pieces evenly. Let marinate for 15 to 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor development. If refrigerating, remove the chicken 15 minutes before cooking to take the chill off.

Prepare the Vegetables:

While the chicken is marinating, chop the bell pepper and red onion into approximately 1-inch pieces, keeping them similar in size to the chicken for even cooking. If using fresh pineapple, core and cut it into chunks of similar size. If using canned pineapple, drain it very well and pat dry with paper towels to remove excess liquid that could make the dish watery.

Arrange on the Pan:

Place the marinated chicken pieces on the prepared baking sheet, spacing them evenly. Add the chopped bell pepper, red onion, and pineapple chunks around and between the chicken pieces, creating a single, even layer. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure everything has room to roast properly rather than steam.

Season and Toss:

Drizzle the remaining marinade over the vegetables and pineapple. Using your hands or a spatula, gently toss everything on the sheet pan to ensure all ingredients are coated with the marinade and seasonings. Spread everything out again into a single layer, making sure the chicken pieces have space between them for proper browning.

Initial Roasting:

Place the sheet pan in the preheated oven and roast for 15 minutes. The chicken should start to turn golden and the vegetables should begin to soften. You'll start to smell the incredible aromas of caramelizing pineapple and browning chicken.

Flip and Finish:

Remove the pan from the oven and carefully flip or stir the chicken and vegetables using a spatula to ensure even cooking and browning on all sides. Return to the oven and continue roasting for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with beautifully caramelized edges.

Rest and Serve:

Remove the sheet pan from the oven and let everything rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring moist, flavorful pieces. Serve hot over cooked rice or quinoa if desired, or enjoy as is for a lower-carb option. Garnish with fresh chopped parsley or cilantro, sliced green onions, and lime wedges for extra brightness.

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Storage and Reheating

Store leftover Hawaiian chicken in airtight containers in the refrigerator for up to 4 days. To reheat, place portions in a 350°F oven for 10 to 12 minutes until heated through, or use the microwave for 1 to 2 minutes, though the oven method maintains better texture. The flavors actually improve after a day as the marinade continues to penetrate the ingredients.

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Ingredient Substitutions

This recipe is quite flexible for substitutions. Chicken thighs can replace breast meat for richer flavor and more moisture. Any color bell pepper works beautifully, and you can even use frozen pepper strips if fresh aren't available. For the pineapple, fresh is ideal, but canned works perfectly when well-drained. Coconut aminos can substitute for soy sauce for a paleo-friendly version, while maple syrup can replace honey for vegan needs.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or coconut rice to soak up the delicious pan juices. For a complete meal, serve alongside a simple cucumber salad or steamed broccoli. The tropical flavors also complement Asian-inspired sides like edamame or snap peas. For entertaining, this makes an excellent buffet dish since it's colorful, flavorful, and easy to serve.

Cultural Background

This recipe draws inspiration from Hawaiian cuisine, which beautifully blends Polynesian, Asian, and American influences. The combination of pineapple with savory ingredients reflects the island tradition of using local tropical fruits in everyday cooking. While not traditional Hawaiian food, this dish captures the spirit of island cooking with its emphasis on fresh ingredients, bold flavors, and simple preparation methods.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well—just be sure to drain it thoroughly to prevent excess moisture on the sheet pan.

→ How do I keep the chicken from drying out?

Marinating the chicken and letting it rest after roasting helps lock in moisture. Avoid overcooking beyond 165°F internal temp.

→ Can I use thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a flavorful alternative and stay juicy when roasted.

→ Is this meal good for meal prep?

Yes, it stores well in the fridge for up to 4 days in airtight containers and reheats beautifully for easy lunches or dinners.

→ What vegetables can I substitute?

Try zucchini, snap peas, or broccoli florets. Just keep veggie sizes consistent for even cooking.