Tropical Hawaiian Chicken on a Sheet Pan

Why You’ll Love This Recipe

This is a one-pan wonder I come back to again and again. The marinade hits all the right notes—sweet from the honey, savory from soy sauce, and a warm spice from ginger and optional chili flakes. The pineapple caramelizes as it roasts, giving everything a slightly sweet tropical kick. I especially love that the whole meal is ready in under 40 minutes, and it feels fresh and satisfying every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts, boneless and skinless

• 1 cup pineapple chunks

• 1 red bell pepper, sliced

• 1/2 red onion, sliced

• 2 tablespoons olive oil

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/4 teaspoon chili flakes (optional)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Directions

1. I preheat the oven to 400°F (200°C) and grab a rimmed sheet pan.

2. In a small bowl, I whisk together the olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes, salt, and pepper until everything’s well blended.

3. I place the chicken breasts in the center of the sheet pan and pour the marinade over them, turning to coat both sides well.

4. Around the chicken, I arrange the pineapple chunks, sliced red bell pepper, and red onion. I spoon some of the extra marinade over the vegetables.

5. I roast everything in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender and caramelized around the edges.

6. I let the chicken rest for a few minutes before slicing and sprinkle with fresh cilantro before serving.

Servings and timing

This recipe serves 2 and comes together in about 35–40 minutes total—10 minutes to prep, and 25–30 minutes to cook. It’s perfect for a low-fuss dinner for two or an easy meal prep base to build on with rice or greens.

Variations

I sometimes swap the chicken breasts for boneless thighs—they stay juicy and soak up the marinade beautifully. For extra flavor, I marinate the chicken for a few hours beforehand. You can also toss in zucchini, snap peas, or even cubed sweet potatoes for more variety. A dash of lime juice or a few pineapple rings layered on top takes this to the next level.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat everything in a 350°F oven until warmed through, or quickly sauté it in a skillet to revive the textures. The microwave works in a pinch, but I prefer the oven or skillet to keep the veggies crisp and the chicken juicy.

FAQs

Can I use canned pineapple?

Yes, I’ve used canned pineapple chunks many times. I just make sure to drain them well before adding to the sheet pan so they don’t water down the sauce.

What can I serve with this dish?

I love serving it over steamed jasmine rice, coconut rice, or even quinoa. A side of roasted sweet potatoes or a tropical salad works great too.

Can I make this ahead?

Yes, I prep everything in advance and store the chicken and veggies with the marinade in the fridge. When I’m ready to cook, I just spread it on a sheet pan and pop it in the oven.

Can I double the recipe?

Definitely. I use a larger sheet pan or two smaller pans to make sure everything has enough space to roast instead of steam.

Is this dish spicy?

The chili flakes add just a mild heat. If I want it spicier, I add more chili flakes or a dash of sriracha to the marinade. For a milder version, I leave the chili out entirely.

Conclusion

Tropical Hawaiian Chicken on a Sheet Pan is a simple, flavorful dish that brings a taste of the islands right to my dinner table. The sweet-savory marinade, roasted pineapple, and juicy chicken come together beautifully with minimal effort. It’s bright, balanced, and perfect for when I need a quick meal that doesn’t skimp on flavor.

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