Transport your taste buds to the tropics with this vibrant and flavorful Hawaiian Chicken Sheet Pan dinner. A delightful mix of juicy chicken, sweet pineapple, and colorful bell peppers, this meal roasts all together on one pan with a savory-sweet glaze that’s both simple and irresistible.
This recipe captures the essence of island-inspired cooking without the fuss. The chicken cooks to tender perfection, while the fresh pineapple caramelizes slightly under high heat, adding bursts of natural sweetness to every bite. Bell peppers and red onion bring a fresh, crisp contrast, and everything is brought together by a soy-honey glaze that’s tangy, sticky, and rich in umami flavor.
Perfect for weeknight dinners or casual entertaining, this sheet pan meal is as practical as it is delicious. With minimal prep and only one pan to clean, it’s a go-to option for busy days. Serve it over steamed rice to soak up the flavorful juices, or pair it with grilled veggies or a light salad for a low-carb twist.
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It’s also incredibly adaptable—use canned pineapple in a pinch, swap the chicken for shrimp, or add extra heat with a sprinkle of chili flakes. However you make it, this Hawaiian chicken is a delicious, wholesome dish that brings the sunshine to your table.
Servings and timing:
Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients :
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized chunks
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- Fresh chopped parsley, for garnish
Instructions:
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