🍍 Hawaiian Chicken Sheet Pan Dinner 🌶️🥢
Sweet, Savory & Ready to Transport You Straight to the Islands
This Hawaiian Chicken Sheet Pan Dinner is a colorful, tropical-inspired dish loaded with juicy chunks of chicken, sweet pineapple, and roasted veggies — all glazed in a sticky soy-based marinade. It’s perfect for busy nights when you want something healthy, hearty, and bursting with flavor… but without spending hours in the kitchen.
The best part? It’s all done on one pan. 🙌
🛒 Ingredients (Serves 4–6)
2 lbs chicken breast, cubed
1 bell pepper, chopped (red, orange, or yellow for sweetness)
1 red onion, chopped
2 cups pineapple chunks (fresh or canned, drained if canned)
1 zucchini, sliced (optional but delicious)
2 tablespoons olive oil
For the Marinade:
¼ cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or ½ tsp ground ginger)
1 teaspoon sesame oil
½ teaspoon crushed red pepper flakes (optional, for heat)
🔧 Instructions
Step 1: Prep the Marinade
In a bowl, whisk together:
Soy sauce
Honey
Vinegar
Garlic
Ginger
Sesame oil
Red pepper flakes
Taste and adjust — more honey for sweetness, more soy for saltiness, or more vinegar for tang.
Step 2: Marinate the Chicken
In a large bowl or zip-top bag, combine the cubed chicken with half of the marinade.
Let marinate in the fridge for 15–30 minutes (or up to 2 hours for deeper flavor).
Step 3: Prepare the Sheet Pan
Preheat oven to 400°F (200°C).
Line a large sheet pan with parchment paper or foil for easy cleanup.
Spread the bell pepper, onion, pineapple chunks, and zucchini (if using) on the sheet pan.
Drizzle veggies and pineapple with olive oil and a pinch of salt.
Step 4: Roast
Remove chicken from marinade and place on the pan with veggies and pineapple.
Drizzle with the remaining marinade (set aside earlier).
Roast for 20–25 minutes, or until chicken is cooked through and veggies are tender.
Broil for the last 2–3 minutes for some caramelized edges if desired.
Step 5: Serve
Scoop onto plates and serve with:
Steamed rice or coconut rice
A squeeze of lime
Sprinkle of chopped green onions or toasted sesame seeds
🌶️ Optional Add-Ins:
Snap peas, broccoli, or carrots for more veggie power
Swap chicken for shrimp (reduce cook time to 10–12 min)
Add a splash of pineapple juice to the marinade for extra sweetness
📦 Storage:
Keeps in the fridge for up to 4 days
Great for meal prep — store in containers with rice for grab-and-go lunches
Reheat in the microwave or oven
💡 Pro Tip:
Don’t overcrowd the pan! Use two sheet pans if needed so everything roasts (not steams). You’ll get those golden edges that make this dish extra special.