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.

Notes

Use olive oil or a quick honey-brush for a crisp glaze.

Add zucchini, broccoli, or snap peas for more veggie variety.

Swap teriyaki or sweet chili sauce for a different flavor profile.

Toss with lime zest or coconut milk after roasting to amplify tropical notes.

Serve leftovers over rice, quinoa, or rolled in tortillas with toppings for pineapple-chicken tacos.

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 12g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg