Easy Hawaiian Chicken Sheet Pan Dinner Recipe

Wake up your weeknight rotation with this sheet-pan dinner that layers tender chicken, sweet pineapple, and bright peppers, all roasted in a lightly spiced soy-ginger sauce. The result is a clean, bold recipe article built for simplicity, flavor, and minimal cleanup.

When Southern-Style Meets the Tropics — Recipe

This one-tray Hawaiian chicken takes the everyday staples of chicken, peppers, and onions, and transforms them into a memorable dinner. Roasting everything together allows the pineapple juices and ginger-soy glaze to sink into each layer, creating a lively, well-balanced recipe article that is easy to execute on both slow weekends and busy nights.

Why This Hawaiian Chicken Sheet-Pan Recipe Works

• Fast oven-roasting delivers juicy chicken and caramelized edges

• One pan means fewer dishes later

• Sweet-savory tension keeps every bite interesting

• Flexible enough for swapping proteins or seasonal fruit

• Crowd-ready for gatherings

The first time this method hit our kitchen counter, it came from needing a quick recipe that used what we already had. It stuck — and now it’s a permanent part of our weekly meal plan when bold flavor is the goal with minimum effort.

Ingredients for This Hawaiian Chicken Recipe

Proteins & Base

• 4 boneless, skinless chicken breasts

Produce

• 1 cup pineapple chunks

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 red onion, finely chopped

Sauce & Seasoning

• 60 ml soy sauce

• 60 ml honey

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 teaspoon ground ginger

• Salt and black pepper, adjusted to taste

For Serving

• Prepared rice — jasmine or basmati soak up the sauce best

Step-by-Step: How to Make This Hawaiian Chicken Recipe

1. Warm the Oven & Set the Pan
   Preheat the oven to 200°C. Lightly grease a large baking sheet with olive oil to help the vegetables brown and the chicken release cleanly.

2. Blend the Pineapple-Soy Glaze
   In a small bowl, whisk soy sauce, honey, olive oil, minced garlic, ginger, salt, and pepper until smooth and evenly emulsified.

3. Build the Sheet-Pan Layers
   Lay the chicken breasts in the center of the baking tray. Arrange pineapple, both bell peppers, and red onion around the chicken, spreading it evenly for consistent roasting.

4. Pour & Coat
   Drizzle the prepared glaze over the chicken and vegetables. Use a spoon or hands to make sure everything is lightly and evenly coated.

5. Roast & Flip
   Bake for 20–25 minutes. Halfway through, flip the chicken so both sides absorb the glaze. The chicken is ready when juices run clear and the peppers have softened with lightly caramelized edges.

6. Rest & Plate
   Let sit for 5 minutes after removing from the oven. Serve each portion over warm rice and spoon a little pan sauce on top for balance and shine.

Storage & Meal-Prep Tips for This Recipe

• Keep leftovers sealed in the fridge for up to 3 days

• When reheating, cover and warm slowly to preserve moisture

• Freeze portions flat for up to 2 months, then thaw overnight

• Add a small splash of water during reheating to reactivate creaminess

Easy Ingredient Swaps for This Hawaiian Chicken Recipe

• Replace breasts with chicken thighs for added juiciness

• Switch pineapple for mango when in season

• Use honey alternatives like maple syrup if preferred

• For soy-free diets, coconut aminos work just as well

Serving Suggestions for This Recipe Article

Serve warm with:

• Buttered rice to capture all juices

• A simple green salad on the side

• Pickled vegetables for contrast

• Wrapped into tortillas the next day for quick tropical tacos

Cultural Inspiration Behind This Recipe Article

This recipe borrows its sweet-savory core from the flavor profile commonly associated with Pacific fusion cooking, where pineapple, soy, and ginger create a signature dinner combination that feels festive without being complicated.

Pro Tips for the Best Hawaiian Chicken Recipe

• Get the oven fully hot before roasting

• Do not stir the layers together — layering keeps contrast intact

• Flip the chicken at least once for even glazing

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?
Yes, thighs add even more moisture. Extend roasting time slightly if thicker.

→ How do I know the chicken is cooked?
The internal temperature should reach 74°C (165°F) and juices should be clear when sliced.

→ What else can I add?
Zucchini, snap peas, or broccoli roast well alongside pineapple and peppers.

→ Does the chicken need to marinate?
Not required, but a 20–30 minute rest in sauce before roasting boosts depth.