🍍🌶️ Hawaiian Chicken Sheet Pan Dinner 🥢🔥
A Tropical, One-Pan Meal That Tastes Like Vacation
Looking for a fast, flavorful dinner that’s healthy, easy, and a total crowd-pleaser? Look no further than this Hawaiian Chicken Sheet Pan Dinner! It’s sweet, savory, and packed with island-inspired flair—think caramelized pineapple, colorful bell peppers, and tender chicken all roasted in one pan with a sticky soy-garlic glaze. And the best part? Minimal cleanup. 🧽✨
Whether you’re feeding picky eaters, trying to eat clean, or just dreaming of a tropical getaway, this vibrant sheet pan dinner brings a burst of sunshine to your weeknight routine. 🌴🌺
🍽️ Why You’ll Love This Recipe:
One-Pan Magic – All the ingredients roast together on a single sheet pan, making prep and cleanup effortless.
Balanced & Nutritious – High in protein, loaded with veggies, and naturally gluten-free (just use tamari or coconut aminos).
Customizable – Swap in your favorite vegetables or use chicken thighs for a juicier twist.
Tropical Flavor – Sweet pineapple and savory soy-garlic marinade combine for that irresistible sweet-and-salty combo.
🛒 Ingredients (Serves 4–6):
2 lbs chicken breast, cut into bite-sized cubes
1 large bell pepper (red or yellow), chopped
1 small red onion, sliced
1 ½ cups fresh pineapple chunks (or canned, drained)
1 zucchini, sliced into half moons
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon ginger (freshly grated or ground)
½ teaspoon crushed red pepper flakes (optional, for heat)
Salt & black pepper, to taste
Cooked rice or cauliflower rice, for serving
Green onions & sesame seeds, for garnish
🔪 Step-by-Step Instructions:
1. Prep the Marinade
In a large bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, red pepper flakes, and a pinch of salt and pepper.
2. Marinate the Chicken
Add the cubed chicken breast to the marinade. Let it sit for at least 15–30 minutes (or up to 2 hours in the fridge for deeper flavor).
3. Preheat the Oven
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with oil.
4. Assemble the Sheet Pan
Arrange the marinated chicken, bell peppers, onion, zucchini, and pineapple on the baking sheet. Spread everything out in a single layer to ensure even roasting.
5. Roast to Perfection
Bake for 20–25 minutes, tossing halfway through, until the chicken is cooked through (internal temp 165°F/74°C) and the veggies are tender and caramelized at the edges.
6. Serve & Enjoy
Spoon the Hawaiian chicken over a bed of rice or cauliflower rice. Garnish with chopped green onions and a sprinkle of sesame seeds for a final tropical touch. 🌿🍚
👩🍳 Tips & Variations:
Swap the Chicken: Try boneless, skinless thighs for extra juiciness.
Make It Spicier: Add sriracha or double the red pepper flakes in the marinade.
No Pineapple? Use mango chunks or even peaches for a different fruity twist.
Vegetarian Option: Sub tofu or chickpeas for the chicken and marinate as usual.
Leftover Idea: Toss leftovers into a tortilla for a tropical wrap lunch the next day!
🍴 What to Serve With Hawaiian Chicken Sheet Pan Dinner:
Coconut Rice or Jasmine Rice for added flavor
Cauliflower Rice for a low-carb option
Simple Side Salad with a citrus vinaigrette
Roasted Sweet Potatoes if you’re feeding hungry eaters
💬 Final Thoughts
This Hawaiian Chicken Sheet Pan Dinner is one of those dishes that hits all the right notes: colorful, crave-worthy, and crazy simple to make. Whether you’re cooking for family, meal-prepping for the week, or just looking to switch up your usual dinner routine, this recipe is sure to become a new favorite.
So put on some island tunes, fire up the oven, and let your kitchen smell like aloha. 🌺🔥