1. Can I use chicken thighs instead of chicken breast?

Yes, you can absolutely use chicken thighs! They are juicier and can add more flavor to your dish, just make sure to adjust the cooking time if needed.

2. Is there a vegetarian alternative for this recipe?

Yes! You can substitute the chicken with extra-firm tofu or chickpeas for a delicious vegetarian version. Just follow the same preparation and cooking steps.

3. What side dishes go well with Hawaiian Chicken Sheet Pan?

This dish pairs wonderfully with steamed broccoli, a fresh garden salad, or even grilled corn on the cob for a delightful meal.

4. How can I make this dish gluten-free?

To make this dish gluten-free, substitute regular soy sauce with gluten-free soy sauce or tamari.

5. Can I make this dish in advance?

Yes! You can prepare the ingredients ahead of time and assemble the dish when you're ready to cook. This is particularly helpful for meal prepping during busy weeks.

Hawaiian Chicken Sheet Pan

Description

This Hawaiian Chicken Sheet Pan dinner is a quick and colorful meal packed with juicy chicken, sweet pineapple, and crisp vegetables—all baked to perfection in one pan. It’s perfect for busy weeknights and bursting with tropical flavor!

Ingredients

Scale

2 lbs chicken breast, cut into bite-sized pieces
1 bell pepper, sliced (any color)
1 red onion, sliced
2 cups pineapple chunks (fresh or canned)
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper to taste
Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish (optional)
Optional: Additional vegetables like broccoli, snap peas, or carrots; crushed red pepper flakes; lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
In a large mixing bowl, combine the chicken pieces, bell pepper, red onion, pineapple chunks, soy sauce, olive oil, garlic, salt, and pepper. Toss well to coat everything evenly.
Spread the mixture evenly on the prepared sheet pan in a single layer.
Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
Optional: For a bit of caramelization, broil for the last 2–3 minutes. Watch closely to avoid burning.
Remove from the oven and garnish with chopped green onions and sesame seeds.
Serve hot over cooked rice, with lime wedges on the side if desired.

Notes

Substitute tamari or coconut aminos for a gluten-free version.
Use chicken thighs instead of breasts for an extra juicy texture.
Double the marinade ingredients if you prefer more sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sheet Pan
Cuisine: Hawaiian-Inspired

Nutrition

Serving Size: 1 1/2 cups (with rice)
Calories: 380
Sugar: 14g
Sodium: 720mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 32g
Fiber: 3g
Protein: 32g
Cholesterol: 80mg

Keywords: Hawaiian chicken sheet pan, pineapple chicken, easy sheet pan dinner, tropical chicken recipe, chicken and pineapple bake