One balmy Saturday afternoon, I was helping my elderly neighbor, Mrs. Mabel, tidy her garden. The sun peeked through the hibiscus, and the scent of jasmine in the air reminded me of summer vacations at my grandparents’ cabin. After our garden work, she invited me in for iced tea and homemade jam, and I decided to return the favor with something bright and comforting.

The result was this Hawaiian Chicken Sheet Pan—tropical flavors dancing together on one colorful tray. My daughter, home from college, popped in just as it came out of the oven. Her eyes lit up at the sweet pineapple nuggets nestled among tender chicken and vibrant peppers. My husband, usually quiet in the kitchen, asked for extra lime wedges to squeeze over his plate. Even our neighbor’s teenage grandson, who typically sniffs at veggies, took seconds.

That evening, as we all sat at the table savoring juicy chicken pieces with caramelized pineapple edges and peppers softened to just the right bite, I realized how food can feel like a reunion. It doesn’t have to be fancy, only thoughtful, shared, and full of warmth. This sheet-pan meal is exactly that: bright, easy, and steeped in simple joy.

Short Description

A vibrant one-pan dinner of marinated chicken breast, bell pepper, red onion, and pineapple, oven-roasted to juicy, caramelized perfection—finished with herbs and lime for a fresh tropical twist.

Key Ingredients

2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks, fresh or well-drained canned

Marinade and Seasonings

2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika (smoked paprika adds extra depth)
½ teaspoon salt, adjusted to taste
¼ teaspoon black pepper, adjusted to taste

Optional Flavor Boosters

1–2 tablespoons honey or brown sugar for sweetness
1 tablespoon fresh grated ginger
¼ teaspoon red pepper flakes for heat
Fresh chopped parsley or cilantro for garnish

For Serving (optional)

Cooked white rice or quinoa
Lime wedges
Sliced green onions

Tools Needed

Large rimmed baking sheet lined with parchment
Mixing bowls
Whisk or fork
Knife and board for chopping
Meat thermometer (optional, but helpful)

Cooking Instructions

Step 1: Preheat Oven
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.

Step 2: Mix Marinade
In a medium bowl whisk together soy sauce olive oil garlic powder paprika salt and pepper. If using honey ginger or red pepper flakes add now and whisk until smooth.

Step 3: Marinate Chicken
Place chicken cubes in a bowl and pour half the marinade over them reserve the other half. Toss gently so each piece is coated. Let rest at room temperature for 15–30 minutes or refrigerate for up to 4 hours for deeper flavor.

Step 4: Prep Vegetables and Pineapple
Chop bell pepper and onion into 1-inch pieces. If using fresh pineapple chop to same size. If using canned drain thoroughly to avoid excess moisture.

Step 5: Assemble on Sheet Pan
Arrange marinated chicken on the parchment lined tray. Surround chicken with bell pepper red onion and pineapple chunks in a single even layer Avoid crowding to get nice roasting

Step 6: Add Remaining Marinade
Drizzle reserved marinade over vegetables and pineapple gently toss everything to coat evenly then spread back into one layer for even cooking

Step 7: Roast in Oven
Roast for 15 minutes remove pan and use tongs to gently stir or flip pieces Return to oven and roast another 10–15 minutes until chicken registers 165°F internally and vegetables are tender with caramelized edges

Step 8: Rest and Serve
Let pan rest 5 minutes to let juices settle. Serve hot over rice or quinoa or enjoy as is for a lighter meal. Garnish with fresh herbs green onions and lime wedges.

Why You’ll Love This Recipe

Flavor Explosion Juicy chicken meets sweet caramelized pineapple and savory veggies all in one bite

Easy One‑Pan Meal Minimal cleanup lets you relax sooner

Healthy & Balanced Lean protein colorful produce and customizable grains

Family Friendly Kid‑approved and ideal for casual get‑togethers

Versatile Customize with heat honey glaze or fresh herbs for a twist

Mistakes to Avoid & Solutions

Overcrowding the pan
Solution Spread pieces in a single layer for even roasting and crisp edges

Skipping marinade time
Solution Even 15 minutes adds depth flavor refrigerate longer for best results

Using undrained canned pineapple
Solution Drain well or pineapple juices will steam instead of roast

Under‑cooked chicken
Solution Use thermometer and check for 165°F internal temperature

Burning the edges
Solution If peppers start to char too much tent foil loosely halfway through cooking

Serving and Pairing Suggestions

Serve family‑style right from the sheet pan over rice or quinoa

Offer lime wedges extra cilantro or green onions at the table

Pair with a crisp side salad or simple cucumber‑mint salad

Refresh with iced herbal tea tropical fruit punch or dry white wine

Storage and Reheating Tips

Refrigerate leftovers in an airtight container up to 3 days

Reheat in oven at 350°F for 8–10 minutes until heated through

Microwave option covers with lid loosely to retain moisture

Prep ahead chop veggies and marinate chicken separately for quick roast later

FAQs

1. Can I use chicken thighs instead of breasts?
Absolutely thighs stay juicier when roasted and add bold flavor

2. How spicy is this dish?
Very mild unless you add red pepper flakes or fresh jalapeño for heat

3. Can I skip the parchment paper?
Yes but expect a bit more cleanup and possible sticking of pineapple

4. How can I boost flavor without sugar?
Use fresh ginger and soy sauce mix for natural sweetness and depth

5. Can I make this gluten‑free?
Yes use tamari instead of soy sauce and serve with quinoa or gluten‑free rice

Tips & Tricks

Let chicken marinate longer for richer flavor

Use smoked paprika for a deeper smoky touch

Rotate pan halfway to ensure even roasting

Scatter fresh parsley or cilantro after removing from oven

Squeeze lime juice over everything just before eating for brightness

Recipe Variations

Spicy Pineapple Kick Add 1 small diced jalapeño and ½ tsp red pepper flakes in marinade

Honey Lime Glaze Stir 2 tbsp honey and 1 tbsp lime juice into marinade and drizzle extra over after roasting

Teriyaki Style Swap marinade for teriyaki sauce topped with sesame seeds and green onions

Vegetarian Version Replace chicken with cubed tofu or chickpeas roast the same way with pineapple and veggies

Final Thoughts

This Hawaiian Chicken Sheet Pan dinner reminds me of that warm afternoon spent with Mrs. Mabel in her garden and how a simple meal can carry care and connection. It’s colorful, juicy, and easy enough for weekday dinners yet vibrant enough for weekend gatherings.

My family loves the sweet tang of pineapple with tender chicken and crisp peppers. This recipe keeps cooking joyful and meals meaningful. It’s sheet‑pan simplicity at its best bringing comfort and cheer to the table again and again.

Hawaiian Chicken Sheet Pan

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks, fresh or well-drained canned
Marinade and Seasonings
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika (smoked paprika adds extra depth)
½ teaspoon salt, adjusted to taste
¼ teaspoon black pepper, adjusted to taste
Optional Flavor Boosters
1–2 tablespoons honey or brown sugar for sweetness
1 tablespoon fresh grated ginger
¼ teaspoon red pepper flakes for heat
Fresh chopped parsley or cilantro for garnish
For Serving (optional)
Cooked white rice or quinoa
Lime wedges
Sliced green onions

Instructions

Step 1: Preheat Oven
Preheat oven to 400°F. Line a large baking sheet with parchment for easy cleanup.

Step 2: Mix Marinade
Whisk soy sauce, olive oil, garlic powder, paprika, salt, and pepper in a bowl. Add honey, ginger, or red pepper flakes if using.

Step 3: Marinate Chicken
Toss chicken cubes with half the marinade. Let sit 15–30 minutes (or up to 4 hours in the fridge). Reserve remaining marinade.

Step 4: Prep Veggies and Pineapple
Chop bell pepper, onion, and pineapple into 1-inch chunks. Drain pineapple well if using canned.

Step 5: Assemble on Sheet Pan
Spread chicken, veggies, and pineapple in a single layer on the pan. Don’t overcrowd.

Step 6: Add Marinade
Drizzle reserved marinade over everything. Toss gently to coat, then spread back out.

Step 7: Roast
Roast 15 minutes, stir or flip, then roast another 10–15 minutes until chicken reaches 165°F and edges caramelize.

Step 8: Rest and Serve
Let rest 5 minutes. Serve over rice or quinoa and garnish with herbs, lime, and green onions.