Hawaiian Chicken Sheet Pan 🍍
Sweet, savory, and colorful — this Hawaiian-inspired sheet pan dinner combines juicy chicken, caramelized pineapple, and vibrant bell peppers, all roasted together for an easy, family-friendly meal. It’s perfect for busy weeknights and fits beautifully into a balanced Mediterranean-style approach when served with whole grains.
🍗 Ingredients (Serves 4)
4 boneless, skinless chicken breasts (or thighs)
2 cups fresh pineapple chunks
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 small red onion (sliced)
2 tablespoons olive oil
3 cloves garlic (minced)
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon fresh grated ginger
½ teaspoon black pepper
Optional: chili flakes, sesame seeds, chopped cilantro
🔥 Instructions
Preheat Oven
Preheat to 400°F (200°C). Line a sheet pan with parchment paper.Make the Sauce
In a bowl, whisk together soy sauce, honey, lime juice, ginger, garlic, olive oil, and black pepper.Assemble
Place chicken on the sheet pan. Arrange pineapple, bell peppers, and red onion around it.
Pour sauce evenly over everything.Bake
Roast for 22–28 minutes (depending on thickness) until chicken reaches 165°F (75°C) internally.Optional Broil
Broil for 2–3 minutes at the end for caramelized edges.Serve
Garnish with sesame seeds or fresh cilantro.
🍚 Serving Ideas
Serve over brown rice or quinoa
Pair with cauliflower rice for a lower-carb option
Add a simple cucumber salad for freshness
❓ Q & A
Q: Can I use canned pineapple?
Yes, but drain well and choose pineapple in juice, not syrup.
Q: Can I meal prep this?
Absolutely. Store in airtight containers for up to 4 days.
Q: Can I make it spicy?
Add sriracha or red chili flakes to the sauce.
Q: Can I grill instead of bake?
Yes! Grill chicken separately and sauté veggies in a grill basket.
Q: How do I keep chicken juicy?
Don’t overbake. Use a meat thermometer for best results.
