🍍 Hawaiian Chicken Sheet Pan (Mediterranean-Inspired)
📝 Description
This Hawaiian Chicken Sheet Pan dinner brings together juicy chicken, caramelized pineapple, and colorful vegetables all roasted on one pan. While inspired by classic Hawaiian flavors, this version leans Mediterranean by using olive oil, garlic, herbs, and light natural sweetness instead of sugary sauces. It’s vibrant, family-friendly, and perfect for busy nights with minimal cleanup.
🌿 Ingredients
Chicken & Veggies
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1½ lb (680 g) boneless skinless chicken thighs or breasts
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2 cups fresh pineapple chunks
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 red onion, cut into wedges
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2 tablespoons extra-virgin olive oil
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Salt & black pepper to taste
Marinade / Glaze
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¼ cup pineapple juice (fresh or unsweetened)
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2 tablespoons low-sodium soy sauce or coconut aminos
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1 tablespoon honey or maple syrup
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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½ teaspoon smoked paprika
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½ teaspoon dried oregano
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Juice of ½ lime
👩🍳 Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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Make marinade:
Whisk pineapple juice, soy sauce, honey, garlic, ginger, paprika, oregano, and lime juice. -
Coat chicken:
Place chicken on the sheet pan. Pour half the marinade over chicken and toss to coat. -
Add vegetables:
Scatter pineapple, bell peppers, and red onion around chicken. Drizzle with olive oil and season lightly with salt and pepper. -
Bake for 25–30 minutes, flipping chicken halfway, until chicken is cooked through and edges are caramelized.
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Finish:
Brush with remaining marinade and broil for 2–3 minutes for extra color (optional).
🍽 Serving Ideas
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Serve over brown rice, quinoa, or cauliflower rice
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Pair with a cucumber-lime salad
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Sprinkle with fresh herbs or sesame seeds
❓ Q & A
Q: Is this recipe sweet?
A: Lightly sweet from pineapple and honey, balanced with citrus and savory flavors.
Q: Can I use canned pineapple?
A: Yes—use pineapple in juice, not syrup, and drain well.
Q: Can I make it spicy?
A: Add chili flakes, sriracha, or fresh chili to the marinade.
Q: How long does it keep?
A: Store leftovers in the fridge for up to 4 days.
Q: Is this Mediterranean-diet friendly?
A: Yes—lean protein, vegetables, olive oil, and natural sweetness fit Mediterranean principles when enjoyed in balance.
