I created this Hawaiian Chicken Sheet Pan dinner to combine sweet, juicy pineapple with savory chicken and colorful vegetables—all roasted together on one pan. It’s flavorful, fuss-free, and brings tropical vibes to the table with minimal cleanup.

Why You’ll Love This Recipe

I love how the pineapple sweetness, garlicky ginger chicken, and crisp-roasted veggies all mingle on one tray. The flavors caramelize beautifully, and dinner is done in one go—delicious and hassle-free. It’s perfect for busy weeknights or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Pineapple chunks (fresh or canned, drained)
Bell peppers (red, yellow, or green), sliced
Red onion, sliced or thickly wedged
Olive oil or honey for brushing
Garlic cloves, minced
Fresh ginger, minced (or ground ginger)
Soy sauce or tamari
Honey or brown sugar
Lime juice (fresh)
Salt and pepper
Optional: sliced jalapeño, sesame seeds, chopped green onions or cilantro for garnish

Directions

I preheat the oven to 425 °F (220 °C) and line a large sheet pan with parchment or foil.
I whisk together garlic, ginger, soy sauce, honey (or brown sugar), lime juice, oil, salt, and pepper in a bowl.
I toss chicken pieces in half that marinade and spread them in a single layer on one side of the sheet pan.
In the same bowl, I toss pineapple chunks, bell peppers, and red onion in the remaining marinade, then arrange alongside the chicken—leaving space for air circulation.
I roast everything in the oven for about 20–25 minutes, flipping the chicken and stirring the veggies mid-way to ensure even cooking and caramelization.
I check that chicken registers 165 °F (74 °C) and vegetables are tender.
I broil for 1–2 minutes if I want extra char on veggies or pineapple edges.
I remove from the oven and squeeze extra lime juice over the entire pan. I garnish with sesame seeds, jalapeño slices, cilantro, or green onions if desired.

Servings And Timing

This recipe serves 4 people as a main dish.

Prep time: 10 minutes
Marinate (optional): 10–15 minutes
Roast time: 20–25 minutes
Total time: about 35–40 minutes

Variations

I add sliced zucchini, broccoli, or snap peas to the vegetables.
I stir in cashews or pineapple with chamoy drizzle for a fusion twist.
I use a teriyaki sauce or sweet chili sauce instead of soy-honey marinade for different flavor profiles.
I sprinkle lime zest or drizzle coconut milk after roasting to boost tropical notes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm portions in a hot skillet or oven until heated through and slightly caramelized again. I avoid microwaving, as it softens textures.

Hawaiian Chicken Sheet Pan

FAQs

What cut of chicken works best?

I use boneless thighs for juicy results, but chicken breasts are lean and still work well—just watch timing so they don’t dry out.

Can I prep this ahead of time?

Absolutely. I toss chicken and veggies with marinade in separate containers and refrigerate for up to 24 hours. I roast from cold or room temperature straight from haul.

Can I make this gluten-free?

Yes—I use tamari or coconut aminos in place of soy sauce to keep it gluten-free without sacrificing flavor.

How can I prevent soggy veggies?

I spread them in a single layer, don’t overcrowd the pan, and shake or stir halfway through so they roast, not steam.

What’s the best way to serve leftovers?

I reheat in a skillet with a splash of water or broth, then serve over rice, quinoa, or tossed in tortillas for pineapple-chicken tacos.

Conclusion

I love making this Hawaiian Chicken Sheet Pan when I want a balanced, satisfying meal with minimal fuss and maximal flavor. The buttery chicken, sweet pineapple, and colorful vegetables all roast together into a dish that’s as vibrant as it is easy—perfect for weeknights or when I’m craving something bright and tropical.

Hawaiian Chicken Sheet Pan

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Main Dish
Method: Sheet Pan Roast
Cuisine: Tropical / Fusion
Diet: Gluten Free

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Description

This Hawaiian Chicken Sheet Pan dinner combines savory garlic-ginger chicken with sweet pineapple and colorful roasted vegetables—all on one sheet pan for easy cleanup and vibrant flavor.

Ingredients

1½ lb boneless skinless chicken breasts or thighs, cut into chunks

1–1½ cups pineapple chunks (fresh or well-drained canned)

1–2 bell peppers (red, yellow, or green), sliced

1 red onion, sliced or wedged

2–3 tbsp olive oil or honey (for brushing)

3 cloves garlic, minced

1 tbsp fresh ginger, minced (or ½ tbsp ground ginger)

2 tbsp soy sauce or tamari

1–2 tbsp honey or brown sugar

Juice of 1 lime (about 1 tbsp)

Salt and freshly ground pepper, to taste

Optional garnishes: sliced jalapeño, sesame seeds, chopped green onions or cilantro

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Instructions

Preheat oven to 425 °F (220 °C) and line a large sheet pan with parchment or foil.
Whisk garlic, ginger, soy sauce, honey (or brown sugar), lime juice, oil, salt, and pepper to make the marinade.
Toss chicken pieces in half the marinade and spread in a single layer on one side of the pan.
Use the remaining marinade to toss pineapple, bell peppers, and onion, then arrange alongside the chicken—leaving space between pieces.
Roast 20–25 minutes, flipping chicken and stirring veggies halfway to promote even caramelization.
Check chicken for 165 °F (74 °C) internal temperature and ensure veggies are tender.
Optionally broil 1–2 minutes for extra char on edges.
Remove from oven, squeeze extra lime juice over everything, and garnish as desired.
Serve immediately hot from the pan or plated with rice or grains.