Tropical Hawaiian Chicken Sheet Pan Dinner
A one-pan island-inspired meal bursting with flavor, color, and simplicity.
This Tropical Hawaiian Chicken Sheet Pan Dinner is your ticket to a flavor-packed, weeknight-friendly escape. With sweet pineapple, juicy chicken, and colorful bell peppers, this easy recipe brings sunshine to your plate in just 30 minutes. Best of all, cleanup is minimal, thanks to the beauty of sheet pan cooking.
Why You’ll Love This Recipe
- Bold tropical flavors: A perfect balance of sweet, savory, and lightly spiced notes.
- Quick and easy: From prep to plate in about 30 minutes.
- One-pan convenience: Fewer dishes and more time to relax.
- Family-friendly: Bright, colorful ingredients with wide appeal.
Whether you’re craving a midweek pick-me-up or planning a casual dinner with friends, this dish brings vibrant flavors without the fuss.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh is best, but canned in juice works well)
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, finely chopped, for garnish (optional)
Instructions
Step 1: Prepare the Marinade
Preheat your oven to 400°F (200°C). While the oven heats, whisk together the olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes (if using), salt, and pepper in a small bowl. This tropical marinade creates the perfect sweet-and-savory base for your chicken and vegetables.
Step 2: Marinate and Arrange
Place the chicken breasts directly on a parchment-lined or lightly greased baking sheet. Spoon or brush the marinade over each chicken breast, coating both sides thoroughly. Scatter the pineapple chunks, bell pepper slices, and red onion evenly around the chicken on the pan. Toss the veggies lightly with a bit of the remaining marinade to ensure every bite is flavorful.
Step 3: Bake Until Juicy and Golden
Transfer the sheet pan to the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C). The vegetables should be tender and slightly caramelized, and the pineapple should have a light golden color from roasting.
Step 4: Finish and Serve
Once cooked, remove the pan from the oven and allow the chicken to rest for 5 minutes before slicing. Sprinkle with freshly chopped cilantro for a fresh, herbaceous finish.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine or coconut rice
- Quinoa or couscous
- A side of grilled zucchini or fresh cucumber salad
Want a tropical beverage pairing? Try it with a chilled glass of pineapple or mango iced tea.
Recipe Tips and Variations
- Chicken alternatives: This recipe also works with boneless chicken thighs for a richer flavor and even juicier texture.
- Vegetable swaps: Try adding yellow bell peppers, zucchini, or snap peas for more color and crunch.
- Make it a meal prep hero: Slice the chicken after baking and portion with rice and vegetables into containers for easy lunches all week.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Ready for a taste of the islands without leaving your kitchen? This sheet pan dinner delivers tropical comfort food with minimal effort and maximum satisfaction. Whether it’s the juicy chicken, sweet pineapple, or roasted veggies, there’s something here for everyone to love.