Tropical Hawaiian Chicken on a Sheet Pan
This tropical Hawaiian chicken on a sheet pan is sweet, savory, and packed with island flavor. Juicy chicken, pineapple, and veggies roasted in a honey-soy marinade make an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 2 servings
- Category: Main Dishes
- Method: Sheet Pan / Roasted
- Cuisine: Hawaiian-Inspired / Fusion
Ingredients
2 boneless, skinless chicken breasts
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)
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes (if using), salt, and pepper.
Place chicken breasts on a sheet pan and pour the marinade over them, turning to coat evenly.
Arrange pineapple chunks, sliced red bell pepper, and sliced red onion around the chicken on the sheet pan.
Roast in the oven for 25–30 minutes, or until chicken is cooked through (internal temp 165°F) and veggies are tender and slightly caramelized.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Notes
For extra caramelization, broil the sheet pan for the last 2–3 minutes of cook time.
You can substitute chicken thighs for breasts; adjust cook time as needed.
Serve with jasmine rice, cauliflower rice, or coconut rice for a complete tropical meal.
