Description

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

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.

Notes

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.