This Sweet & Savory Hawaiian Chicken Sheet Pan Dinner is the perfect balance of juicy chicken, colorful vegetables, and sweet caramelized pineapple — all roasted together on one pan for maximum flavor and minimal cleanup. Inspired by tropical island flavors, this dish is ideal for busy weeknights or when you want something vibrant, healthy, and satisfying without spending hours in the kitchen.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
1 cup fresh pineapple chunks
2 tablespoons olive oil
Salt and black pepper, to taste
(Optional additions for extra flavor: soy sauce, honey, garlic, ginger, paprika)
Preparation Method
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Prepare the Ingredients
Place the chicken pieces, bell peppers, red onion, and pineapple chunks on the sheet pan.
Season & Toss
Drizzle everything with olive oil. Season generously with salt and black pepper. Toss well to evenly coat all ingredients.
Arrange for Even Cooking
Spread the mixture into a single layer on the pan, making sure the chicken pieces are not overcrowded.
Roast
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the chicken is fully cooked and lightly golden, and the vegetables are tender with caramelized edges.
Final Touch (Optional)
For extra shine and sweetness, drizzle a little honey or soy sauce over the pan during the last 5 minutes of cooking.
Serve
Remove from the oven and let rest for a few minutes before serving.
Serving Suggestions
Serve hot over steamed rice, brown rice, or quinoa, and garnish with chopped green onions or sesame seeds for a restaurant-style finish.
Enjoy