A vibrant, one-pan dinner bursting with tropical flavor
This Hawaiian Chicken Sheet Pan meal is a colorful, no-fuss dinner that brings sunshine to your table—no matter the season. Juicy chunks of marinated chicken, sweet pineapple, and vibrant veggies roast together in one pan for a simple, satisfying meal with minimal cleanup. Whether you’re cooking for your family or meal prepping for the week, this dish delivers bold flavors and balanced nutrition in every bite.
Ingredients
- 1.5 lbs (700g) chicken breast, cut into bite-sized pieces
- 2 cups fresh pineapple, chopped (or canned, well-drained)
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tbsp soy sauce (low sodium preferred)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- Salt and black pepper, to taste
- (Optional): 1 tbsp honey or brown sugar, ½ tsp red pepper flakes, 1 tsp fresh grated ginger
- Fresh parsley or cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it. - Make the Marinade
In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper. For extra depth, add honey, red pepper flakes, or ginger. - Marinate the Chicken
Place the chicken in a bowl or zip-top bag. Pour in half of the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge. - Prepare the Veggies
While the chicken marinates, chop the pineapple, red pepper, and onion into roughly 1-inch pieces. - Assemble the Sheet Pan
Spread the marinated chicken on the sheet pan. Scatter the chopped vegetables and pineapple around it. Drizzle the remaining marinade over everything and toss gently to coat. Spread out in a single, even layer. - Roast
Bake for 15 minutes. Remove the pan, flip the chicken and veggies, then return to the oven for another 10–15 minutes, or until the chicken is fully cooked (165°F/75°C) and everything is caramelized. - Serve
Let rest for 5 minutes. Serve hot over rice, quinoa, or as-is for a low-carb option. Garnish with fresh herbs and a squeeze of lime.
Tips for Success
- Don’t overcrowd the pan—use two if needed to avoid steaming.
- Fresh pineapple gives the best flavor, but canned works in a pinch.
- Marinate longer for more flavor depth.
- Garnish with fresh cilantro or parsley right before serving for a burst of brightness.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave. It tastes even better the next day as the flavors meld.
