Last week, I surprised my husband with a new dinner recipe, and let me just say – this one’s going straight into our rotation. I wanted something easy, colorful, and full of flavor, and this Hawaiian Chicken Sheet Pan dinner checked every box. Juicy chicken, sweet pineapple, crisp bell peppers…it’s like a tropical vacation packed onto one pan!
The best part? It all comes together in under an hour, and the oven does most of the work. That gave me time to throw on a Spotify island playlist and pretend we were dining oceanside instead of in our kitchen. No shame.
I served ours over rice, but it would be just as delicious with cauliflower rice or wrapped in a warm tortilla. And leftovers? Somehow even better the next day. My husband actually asked if I could make it again this week—which is always the real test.
If you’re craving something a little different for dinner that still feels comforting, this one’s for you. Sweet, savory, and totally weeknight-approved.
Hawaiian Chicken Sheet Pan Dinner
Ingredients
- 1.5 lbs skinless chicken breast (cut into bite-sized pieces)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, cut into chunks
- 2 cups fresh pineapple, cubed (or canned in juice, drained)
- 2 tablespoons olive oil
- Salt & pepper, to tast
Sauce Ingredients
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger (fresh or paste)
Directions
1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Mix the sauce: In a small bowl, whisk together the soy sauce, pineapple juice, honey, vinegar, ketchup, garlic, and ginger.
3. Assemble the pan: Spread chicken, peppers, onion, and pineapple on the sheet pan. Drizzle olive oil over everything and season with salt and pepper. Toss to coat evenly.
4. Pour the sauce over the chicken and veggies, tossing gently again to distribute.
5. Bake for 25 minutes, tossing once halfway through, until chicken is cooked through and slightly caramelized on the edges.
6. Serve over rice, quinoa, or lettuce wraps. Leftovers are amazing cold or reheated!
