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Hawaiian Chicken Sheet Pan
Faiza Shabir

Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is a sweet, savory, and colorful one-pan meal packed with juicy chicken, pineapple, and roasted vegetables. It’s easy to prepare, full of tropical flavor, and perfect for busy weeknights with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: Hawaiian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts cut into chunks
  • 2 cups pineapple chunks fresh or canned, drained
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 red onion sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Preheat oven to 200°C (400°F)
  2. In a bowl, mix soy sauce, honey, olive oil, garlic, and ginger
  3. Add chicken and toss to coat evenly
  4. Spread chicken on a sheet pan
  5. Add pineapple, bell peppers, and onion around the chicken
  6. Season with salt and pepper
  7. Bake for 20–25 minutes until chicken is cooked through
  8. Stir halfway for even roasting
  9. Serve warm and enjoy

Notes

  • Use fresh pineapple for the best flavor
  • Do not overcrowd the pan for proper roasting
  • Add chili flakes for a spicy twist
  • Serve with rice or quinoa
  • Great for meal prep and leftovers

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