Hawaiian Chicken Sheet Pan Sweet Savory Perfect For Easy Weeknight Dinners
Hawaiian Chicken Sheet Pan — Sweet, Savory, and Perfect for Easy Weeknight Dinners
There’s something undeniably comforting about a single sheet pan dinner that fills the kitchen with sweet, tangy aromas and requires almost no cleanup — this Hawaiian chicken is just that. Tender marinated chicken, caramelized peppers and onions, and juicy pineapple chunks roast together for a nostalgic, weeknight-friendly meal. If you love effortless dinners with big flavor, this recipe pairs beautifully with lighter sides like rice or a crisp green salad and even complements garlic parmesan crockpot chicken and potatoes if you’re planning a multi-dish evening.
Why make this recipe
If you’re tired of juggling multiple pans and flavorless midweek meals, this sheet pan Hawaiian chicken solves that problem with one easy roast — everything cooks together, takes just 30–40 minutes including marinating, and delivers balanced sweet-and-salty flavor. The pineapple adds natural tang and moisture, the soy-brown sugar marinade creates a glossy glaze, and the roasted vegetables soak up juices so every bite is satisfying. It’s a perfect answer to busy nights when you want something homey, fast, and crowd-pleasing.
Ingredients
- 1.5 lbs chicken breast (cut into bite-sized pieces)
- 1 can (20 oz) pineapple chunks (drained, reserve juice)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1/4 cup green onions, chopped (for garnish)
Step-by-Step Guide to Making Hawaiian Chicken Sheet Pan Sweet Savory Perfect For Easy Weeknight Dinners
Prep and marinate
- Combine the marinade: In a medium bowl, whisk together 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons olive oil, 1 tablespoon minced garlic, and 1 teaspoon grated ginger until the sugar dissolves and everything is well blended. If you like a bit more tang, add 1 tablespoon of the reserved pineapple juice.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade, stir to coat thoroughly, cover the bowl, and refrigerate for at least 30 minutes. You can marinate up to 4 hours for deeper flavor — avoid much longer or the acid in the pineapple juice (if used) may change the chicken’s texture.
Assemble the sheet pan
3. Preheat the oven: Set your oven to 400°F (200°C) while the chicken marinates — this temperature yields nicely roasted vegetables and browned chicken without drying it out.
4. Prepare vegetables: Spread the sliced red bell pepper, green bell pepper, and red onion in an even layer across a large rimmed sheet pan. Toss the vegetables lightly with a drizzle of olive oil, a pinch of salt, and a grind of black pepper so they roast evenly.
5. Arrange chicken and pineapple: Remove the chicken from the marinade (letting excess drip back into the bowl) and place the pieces atop the bed of vegetables. Scatter drained pineapple chunks over the chicken and veggies so the sweet juices mingle while roasting.
Bake to perfection
6. Roast: Slide the sheet pan into the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. If you want extra color and a touch of char, broil for 1–2 minutes at the end — watch carefully to avoid burning.
7. Finish and garnish: Remove from the oven, let the pan rest for 3–5 minutes, then sprinkle chopped green onions over the top before serving. Serve hot over steamed rice, cauliflower rice, or alongside a simple salad.
Notes on timing and small adjustments
- If your chicken pieces are uneven, check smaller pieces earlier to prevent overcooking.
- For a tangier glaze, stir 1–2 tablespoons of reserved pineapple juice into the leftover marinade, simmer briefly to reduce, and drizzle over the finished chicken.
- To cut down on prep time, slice the vegetables while the chicken marinates.
Best Way to Store Hawaiian Chicken Sheet Pan Sweet Savory Perfect For Easy Weeknight Dinners
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave in 1–2 minute bursts, stirring between intervals to heat evenly.
Serving Suggestions for Hawaiian Chicken Sheet Pan Sweet Savory Perfect For Easy Weeknight Dinners
- Over steamed white or brown rice: The classic pairing — rice soaks up the savory-sweet juices.
- With coconut rice or pineapple fried rice: Amp up the island vibes with coconut-infused grains.
- Light side salads or steamed greens: Pair with a crisp cucumber-lime salad or quickly sautéed Asian greens to balance the sweet notes.
- Tacos or lettuce wraps: Use warmed tortillas or large butter lettuce leaves to make handheld versions — top with extra green onions and a squeeze of lime.
- As a meal prep base: Divide into containers with rice and veggies for make-ahead lunches that taste fresh all week.
Tips to Make Hawaiian Chicken Sheet Pan Sweet Savory Perfect For Easy Weeknight Dinners
Q: How do I keep the chicken moist?
A: Use bite-sized chicken pieces for quick roasting, don’t overcook (target 165°F/74°C), and consider adding a tablespoon of reserved pineapple juice to the marinade for extra moisture.
Q: Can I use thighs instead of breasts?
A: Yes — bone-in or boneless thighs are more forgiving and remain juicier, though they may need a few extra minutes in the oven depending on size.
Q: What if I don’t have fresh ginger?
A: Substitute 1/4 teaspoon ground ginger or omit entirely — the dish will still be tasty due to the garlic and pineapple.
Variations
- Swap the protein: Use boneless chicken thighs for richer flavor and slightly longer cooking time, or use cubed pork tenderloin for a different, equally delicious take.
- Make it teriyaki-style: Add 2 tablespoons of cornstarch to 1/4 cup of pineapple juice and simmer with the reserved marinade to create a thicker glaze; brush this over the chicken before serving for a glossy finish.
FAQs
Q: Can I prepare this ahead of time?
A: Yes — marinate the chicken and chop the vegetables up to 24 hours ahead. Keep everything refrigerated in separate containers and assemble on the sheet pan just before baking.
Q: Is this recipe gluten-free?
A: Not as written, because soy sauce contains gluten. Use tamari or a certified gluten-free soy sauce to make it safe for a gluten-free diet.
Q: What sides pair best with this dish?
- Rice (white, brown, or coconut)
- Quick Asian slaw
- Roasted or steamed broccoli
Q: How can I reduce the sugar?
A: Reduce the brown sugar to 2 tablespoons and taste the marinade; the pineapple adds sweetness, so a lighter amount of added sugar still works well.
Q: Can this be made spicy?
A: Absolutely — stir in 1/2–1 teaspoon crushed red pepper flakes into the marinade or drizzle Sriracha over individual servings.
Practical tips for timing and service
- Weeknight schedule: Marinate while you run errands or after work for 30 minutes, then roast while you prepare a simple side — total active time is about 15 minutes.
- Family-style serving: Serve the sheet pan directly at the table and let everyone help themselves; it makes cleanup easy and keeps the meal casual and inviting.
A few extra tricks that elevate the result
- Use a rimmed sheet pan or one with a heavy gauge to ensure even heating and to catch juices for serving.
- Don’t overcrowd the pan: If ingredients are too crowded, they’ll steam rather than roast. Use two pans if needed for even caramelization.
- Reserve pineapple juice thoughtfully: It’s useful for thinning marinades, making a glaze, or adding brightness to cooked rice.
Dietary swaps and note on nutrition
- Lower-sodium: Choose low-sodium soy sauce and taste before adding extra salt.
- Paleo/Whole30-friendly: Substitute coconut aminos for soy sauce and omit brown sugar or replace it with a small amount of pure maple syrup if your plan allows.
- Lighter option: Use more peppers and onions, less chicken, and serve over a bed of greens or cauliflower rice to lighten calories while keeping flavor.
Meal prep and scaling
- To serve 4–6 people, increase chicken to 2–2.5 lbs and use an extra can of pineapple plus an additional pepper and onion; you may need two sheet pans.
- Freezer-friendly portions: Divide cooked chicken and vegetables into meal-sized containers and freeze for quick reheats — thaw overnight before reheating in the oven for best texture.
Troubleshooting common issues
- Chicken dry or rubbery: Likely overcooked. Check internal temp earlier and remove from oven at 165°F (74°C). Let it rest briefly before serving to allow juices to redistribute.
- Vegetables not browned: Increase oven temperature to 425°F (218°C) or finish with a quick 1–2 minute broil, watching closely to avoid burning.
- Sauce too thin: Simmer leftover marinade for a couple minutes with a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water; stir into the sauce to thicken.
Final serving presentation ideas
- Garnish with extra chopped green onions, toasted sesame seeds, or chopped cilantro for color and aroma.
- Add lime wedges to the table for a bright squeeze of citrus that cuts the sweetness.
- For a restaurant-style plate, mound rice in the center, spoon the chicken and vegetables over the top, and drizzle a little warmed reduced marinade or teriyaki-style glaze around the edge.
Conclusion
This Hawaiian sheet pan chicken is a simple, flavor-forward solution for busy weeknights and casual gatherings alike, and it’s easy to adapt to what you have on hand. For more sheet-pan inspiration and a slightly different take on this concept, check out Erin Lives Whole’s sheet pan Hawaiian chicken; and for another practical variation with helpful tips, see the Hawaiian Chicken Sheet Pan Recipe at The Forked Spoon. Enjoy — and don’t forget to save leftovers for a quick lunch or an easy weeknight reheat.
Print
Hawaiian Chicken Sheet Pan
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A comforting sheet pan dinner with tender marinated chicken, caramelized vegetables, and juicy pineapple, perfect for easy weeknight meals.
Ingredients
- 1.5 lbs chicken breast (cut into bite-sized pieces)
- 1 can (20 oz) pineapple chunks (drained, reserve juice)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Combine the marinade by whisking together soy sauce, brown sugar, olive oil, minced garlic, and grated ginger in a medium bowl. Add reserved pineapple juice if desired.
- Marinate the chicken by adding it to the marinade, stirring to coat, and refrigerating for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by spreading sliced bell peppers and onion on a large rimmed sheet pan. Drizzle with olive oil, salt, and pepper.
- Arrange marinated chicken and pineapple chunks over the vegetables on the sheet pan.
- Roast in the preheated oven for 25-30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Remove from the oven, let it rest for 3-5 minutes, and garnish with chopped green onions before serving.
Notes
For a tangier glaze, reduce reserved pineapple juice and simmer with leftover marinade. This dish pairs well with rice or salads.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Hawaiian chicken, sheet pan dinner, easy weeknight meals, quick dinner, pineapple chicken
