Hawaiian Chicken Sheet Pan Dinner 

Looking for a weeknight meal that’s simple, vibrant, and full of flavor? This Hawaiian Chicken Sheet Pan Dinner is the answer. It’s a tropical-inspired feast where juicy chicken breast, caramelized pineapple, and crisp vegetables all roast together in one pan. The sweet-savory soy-based marinade gives it that irresistible “taste of vacation” while keeping clean-up easy and stress-free.

Ingredients

2 lbs chicken breast, cubed
1 bell pepper, chopped
1 red onion, sliced
1 zucchini, chopped
1½ cups fresh pineapple chunks
2 tablespoons olive oil
⅓ cup soy sauce
2 tablespoons honey
2 teaspoons minced garlic
1 teaspoon ground ginger
Salt and pepper to taste
Chopped green onions and sesame seeds for garnish (optional)

Instructions (Step-by-Step Directions)

• Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
• In a large mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, ground ginger, salt, and pepper.
• Add cubed chicken to the bowl and toss to coat evenly. Let marinate for 10–15 minutes.
• Add chopped bell pepper, red onion, zucchini, and pineapple chunks to the bowl and stir until all ingredients are coated.
• Spread the chicken and vegetable mixture evenly across the prepared sheet pan.
• Drizzle any remaining marinade over the top of the mixture.
• Bake in the preheated oven for 25–30 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
• Remove from oven and garnish with chopped green onions and sesame seeds if desired.
• Serve hot over rice, noodles, or a side of your choice.

Serving and Storage Tips

• Serving Suggestions: Serve the Hawaiian Chicken Sheet Pan Dinner over steamed white rice, brown rice, jasmine rice, quinoa, or cauliflower rice for a lighter option. It also pairs well with a simple side salad or warm dinner rolls.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
• Freezing Tips: This dish freezes well. Allow everything to cool completely, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep Friendly: You can prep all the ingredients and the marinade ahead of time. Store everything (uncooked) in a sealed container or zip bag in the fridge for up to 24 hours and bake when ready.
• Avoid Sogginess: When reheating, place leftovers on a sheet pan and bake for 10–12 minutes at 375°F to help restore some crispness to the vegetables.

Variations

• Use Chicken Thighs Instead of Breasts
  Swap chicken breast with boneless, skinless chicken thighs for a juicier, more flavorful result. Thighs are less likely to dry out during roasting and add a richer taste to the dish.
• Add Extra Veggies
  Enhance the nutritional value by including more vegetables like broccoli florets, snap peas, mushrooms, or baby corn. These veggies hold up well in the oven and add extra color and crunch.
• Make It Spicy
  For a kick of heat, add 1–2 teaspoons of sriracha, chili garlic sauce, or crushed red pepper flakes to the marinade. This adds a layer of spicy flavor that balances beautifully with the sweetness of the pineapple.
• Try Teriyaki Sauce
  Replace the soy sauce and honey with bottled teriyaki sauce for a quick and easy flavor twist. Teriyaki adds a deeper umami flavor and a thick, glossy finish to the dish.
• Go Vegetarian
  Substitute the chicken with tofu or tempeh for a plant-based version. Press the tofu to remove excess moisture before marinating and baking for the best texture.
• Incorporate Different Fruits
  Add tropical fruits like mango, papaya, or even peach slices for a fun fruity variation. These add sweetness and a touch of elegance to the dish.
• Serve in Lettuce Wraps
  Skip the rice and serve the Hawaiian chicken mixture in crisp lettuce cups (like romaine or butter lettuce) for a light, low-carb option perfect for summer meals.
• Add Noodles Instead of Rice
  Toss the cooked

FAQs

1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Be sure to drain it thoroughly to avoid excess liquid on the sheet pan that could cause sogginess.

2. What kind of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs both work well. Thighs offer more moisture and flavor, while breasts are leaner and cook quickly.

3. Can I prepare this meal in advance?
Yes, you can marinate the chicken and prep the veggies up to 24 hours ahead. Store everything in the fridge and assemble on the sheet pan when ready to cook.

4. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

5. Is this recipe freezer-friendly?
Yes. Once fully cooked and cooled, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

6. Can I use frozen vegetables?
You can, but it’s best to thaw and pat them dry first. Too much moisture can prevent proper roasting and cause steaming instead.

7. How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari in the marinade to make the entire dish gluten-free.

8. What should I serve this with?
It’s perfect over steamed rice, quinoa, noodles, or even in lettuce wraps for a lighter twist.

9. Can I grill this instead of roasting it?
Yes. Place the marinated ingredients on a grill-safe tray or use skewers, then grill over medium-high heat until cooked through.

10. How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C). It will be golden on the outside and no longer pink inside.

The Hawaiian Chicken Sheet Pan Dinner is a bright, balanced meal full of juicy chicken, sweet pineapple, and crisp veggies that come together effortlessly in one pan. With just a few steps and minimal cleanup, it’s perfect for busy nights when you still want something healthy and flavorful on the table. Whether you’re craving island vibes or just a fuss-free dinner, this recipe is sure to deliver.

Print