Bring the taste of the tropics to your dinner table with this Hawaiian Chicken Sheet Pan! Juicy chicken, sweet pineapple, and colorful veggies all roasted together in one pan for an easy, flavorful meal. Perfect for busy weeknights or when you want something vibrant and satisfying.
Why You’ll Love It
One-Pan Wonder: Minimal cleanup, maximum flavor.
Sweet & Savory: The pineapple and soy sauce combo is a tropical dream.
Customizable: Swap veggies, change the protein — make it your own!
Quick and Easy: Ready in about 40 minutes, start to finish.
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
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
Pour the sauce over the chicken mixture, tossing everything to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
Remove from the oven, garnish with chopped green onions and sesame seeds.
Serve hot over cooked rice and enjoy!
Variations
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Low Carb: Skip the rice and serve over cauliflower rice or enjoy it as is.
Extra Veggies: Add broccoli, snap peas, or zucchini for more color and nutrition.
Teriyaki Twist: Swap soy sauce for teriyaki sauce for a sweeter, richer flavor.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and stay extra juicy.
Can I make this ahead of time?
Yes! You can prep everything in advance and refrigerate until ready to bake.
Can I use canned pineapple?
Yes, just be sure to drain it well before adding to the pan.
Hawaiian Chicken Sheet Pan
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Bring the taste of the tropics to your dinner table with this Hawaiian Chicken Sheet Pan! Juicy chicken, sweet pineapple, and colorful veggies all roasted together in one pan for an easy, flavorful meal. Perfect for busy weeknights or when you want something vibrant and satisfying.
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
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
Pour the sauce over the chicken mixture, tossing everything to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
Remove from the oven, garnish with chopped green onions and sesame seeds.
Serve hot over cooked rice and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes