Juicy chicken, pineapple, bell peppers, and red onion roasted in a savory-sweet soy marinade—simple, colorful weeknight Hawaiian Chicken Sheet Pan.
Do you ever just wake up and realize it’s almost dinner time—and your fridge is basically empty? That was me on a random Tuesday. I had chicken, a bell pepper staring at me, half a sad red onion, and leftover pineapple from a smoothie session. Nothing felt inspiring… that is, until I thought, “What about a little island flavor?” So I threw it all on a sheet pan, drizzled a soy-olive marinade—boom, vacation vibes at home. My partner came in halfway through and said, “Smells like Hawaii… or am I just dreaming?” I felt like I’d escaped to a beach without leaving the house.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe?
What’s great about this Hawaiian Chicken Sheet Pan recipe? It’s fast and satisfying—but also fun. In under 45 minutes you’ve got colorful veggies, juicy chicken, caramelized pineapple, and that sweet-savory sauce. And cleanup? Just one pan! It’s like you tricked yourself into a tropical dinner on a normal weeknight. Do you agree? Weeknight dinners deserve a little flair!
Ingredient Notes:
Here’s the lineup and why it’s awesome:
-
Chicken breast, cubed – This soaks up all that marinade.
-
Bell pepper + red onion – Brings color and sweetness.
-
Pineapple chunks – Fresh if possible, or canned drained—adds zing and caramelization.
-
Flavor base: Soy sauce, olive oil, garlic powder, paprika, salt & pepper—simple staples that unite everything.
-
Optional kicks: Honey or brown sugar for sweetness, fresh ginger for zing, red pepper flakes for heat.
-
Bright finish: Lime, parsley, or cilantro and green onion—because a pop of color is everything.
How To Make Hawaiian Chicken Sheet Pan?
Here’s how I do it, super laid-back:
-
Preheat & prep pan. Heat oven to 400°F. Line a sheet pan with foil or parchment, or spray it if you’re skipping that extra step.
-
Make the marinade. Whisk soy sauce, olive oil, garlic powder, paprika, salt, pepper—and honey, ginger, or chili flakes if you’re feeling fancy.
-
Marinate the chicken. Toss the chicken in half the marinade. Let it hang for 20–30 minutes on the counter—or longer in the fridge if you’ve planned ahead.
-
Chop everything. Cut peppers and onion into roughly 1″ pieces. Drain pineapple well—nobody wants it slimy.
-
Assemble on sheet pan. Spread chicken, peppers, onion, and pineapple. Drizzle remaining marinade. Toss gently so everything’s coated.
-
Roast. Bake 15 minutes, then stir or flip everything. Bake another 10–15 minutes until chicken is 165°F and edges look caramelized.
-
Rest & garnish. Let it sit for 5 minutes so it’s juicy. Serve over rice or quinoa, squeeze lime, sprinkle herbs and green onions. Done!
Storage Options:
Leftovers are legit: store in an airtight container for up to 4 days. Reheat in the microwave or toss back on a sheet pan for crispiness. I’ve also tossed cold leftovers into salads—trust me, still yummy.
Variations and Substitutions:
Want to switch it up? Here’s how I remix it:
-
Change the protein: Thighs, shrimp, or tofu all work.
Want To Save This Recipe?
-
Swap fruit: Mango, peaches, or even apples are tasty swaps.
-
Heat it up: Chili flakes, sriracha, or chili-sesame flakes bring the fire.
-
Make low-sodium: Use low-sodium soy and skip the extra salt.
-
Add more zing: Try fresh herbs like mint or basil—Hawaii meets garden party.
What to Serve with Hawaiian Chicken Sheet Pan?
Pair it with:
-
Coconut rice—so tropical.
-
Steamed or roasted greens like broccoli or snap peas.
-
Mango salsa—bright, fresh vibes.
-
Crunchy slaw—cabbage, lime, maybe some chili for crunch.
Frequently Asked Questions:
Can I prep it ahead?
Yes! Marinate overnight, chop in the morning, roast later—easy.
Can I freeze it?
Freeze marinated chicken (without veggies); defrost before roasting.
Want grill version?
Thread everything and grill for island BBQ flair.
This Hawaiian Chicken Sheet Pan is basically a mini-vacation on your plate—bright, flavorful, and cheerful. It’s easy enough for weekday dinners and pretty enough for guests.
Try it out, and let me know—did it transport you to a beach, or just to the comfiest dinner you’ve had all week?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hawaiian Chicken Sheet Pan
Ingredients
Main Components:
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 bell pepper any color, chopped into 1-inch pieces
- 1 red onion chopped into 1-inch pieces
- 2 cups pineapple chunks fresh or canned; drain thoroughly if using canned
For the Marinade:
- 2 tablespoons soy sauce low-sodium recommended
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika adds more depth
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Optional Additions:
- 1 –2 tablespoons honey or brown sugar for additional sweetness
- 1 tablespoon freshly grated ginger
- ¼ teaspoon red pepper flakes for heat
- Fresh chopped parsley or cilantro for garnish
Optional for Serving:
- Cooked white rice or quinoa
- Lime wedges
- Sliced green onions
Instructions
Preparation of Oven and Sheet Pan:
- Preheat the oven to 400°F (200°C). Prepare a large, rimmed baking sheet by lining it with parchment paper or aluminum foil, or lightly greasing it with cooking spray for easier cleanup.
Making the Marinade:
- In a mixing bowl, combine the soy sauce, olive oil, garlic powder, paprika, salt, and pepper. If using honey, ginger, or red pepper flakes, incorporate them into the marinade at this stage. Whisk thoroughly to combine.
Marinating the Chicken:
- Place the cubed chicken into a medium-sized bowl or a zip-top bag. Pour in half of the prepared marinade, reserving the remainder. Toss or massage gently to ensure the chicken is evenly coated. Let it marinate for 15 to 30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerated, allow the chicken to rest at room temperature for approximately 15 minutes before baking.
Preparing the Vegetables and Pineapple:
- While the chicken is marinating, chop the bell pepper and red onion into uniform pieces. If using fresh pineapple, core and cut it into 1-inch chunks. If using canned, ensure it is drained thoroughly to prevent excess moisture on the baking sheet.
Assembling the Sheet Pan:
- Arrange the marinated chicken, bell peppers, onions, and pineapple chunks in a single layer on the prepared baking sheet. Pour the remaining marinade over the vegetables and pineapple. Gently toss everything on the sheet pan to coat evenly, then spread the ingredients back out into a single layer, ensuring the chicken pieces are spaced apart for proper roasting.
Roasting the Ingredients:
- Place the sheet pan in the preheated oven and bake for 15 minutes. Remove the pan and gently stir or flip the chicken and vegetables for even cooking. Return to the oven for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.
Final Touch and Serving:
- Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute within the chicken. Serve warm over a bed of rice or quinoa if desired. Garnish with chopped herbs, sliced green onions, and lime wedges as preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
