My Husband’s Favorite Recipe That We All Love

My husband’s favorite dish has always been this Hawaiian chicken sheet pan meal. He used to ask for something sweet, savory, and easy to prepare, and this recipe became an instant hit.

It can be the best meal when you’re craving tropical flavors and a no-fuss dinner. The combination of juicy chicken, caramelized pineapple, and roasted vegetables is a perfect balance of sweet and savory.

I make this dish whenever we want something colorful and comforting but don’t have much time to cook. When I prepare it, the house fills with the rich aroma of roasted garlic, soy sauce, and caramelized pineapple. I love how simple yet flavorful it is, with crispy, slightly charred edges and tender bites of chicken. It’s a family favorite that always disappears quickly from the dinner table.

If you like meals that require minimal prep but deliver restaurant-quality flavors, this is a must-try! The result is just amazing! You’ll love it for sure, and for a perfect meal, serve it over steamed rice or quinoa to soak up all the delicious juices.

I prefer to enjoy it fresh out of the oven, with a drizzle of extra sauce and a sprinkle of sesame seeds. Sometimes, I add sliced avocado or a squeeze of fresh lime for an extra tropical touch. This dish is super easy to make, and the flavors work together beautifully with very little effort.

What Makes This Hawaiian Chicken Sheet Pan Special?

This Hawaiian chicken sheet pan meal is special because it combines the vibrant flavors of the islands in one easy-to-make dish. The marinade infuses the chicken with sweet pineapple juice and savory soy sauce, while the vegetables roast to perfection. It’s a one-pan wonder that makes cleanup a breeze and delivers a perfect blend of flavors every time.

Perfect For:

• Busy Weeknights: If you need a quick, delicious dinner with minimal prep and cleanup, this is the ideal recipe. Everything cooks on one pan, saving you time in the kitchen.
• Family Dinners: This dish is great for families because it’s both kid-friendly and full of bold flavors. Everyone loves the juicy chicken and sweet pineapple.
• Healthy Eating: Packed with lean protein and fresh vegetables, this meal is a wholesome option that doesn’t sacrifice taste.
• Meal Prepping: If you like preparing meals in advance, this dish is a great option. It stores well and tastes just as good when reheated.

Ingredients

For the Chicken & Marinade:

• 2 lbs boneless, skinless chicken breasts (cubed)
• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Vegetables & Pineapple:

• 1 ½ cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 red onion (sliced)
• 1 zucchini (sliced, optional)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For Garnish:

• 2 green onions (chopped)
• 1 tablespoon sesame seeds
• Cooked rice or quinoa (for serving, optional)

Kitchen Equipment You’ll Need:

• Large sheet pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Tongs
• Sharp knife
• Cutting board

How to make Hawaiian Chicken Sheet Pan

Step 1:

In a large bowl, whisk together the pineapple juice, soy sauce, honey, olive oil, garlic, ginger, salt, and black pepper. Add the cubed chicken, toss to coat, and let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

Step 2:

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. This prevents sticking and makes cleanup easier.

Step 3:

In a separate bowl, toss the pineapple chunks, bell peppers, red onion, and zucchini with olive oil, salt, and black pepper. Spread them evenly on the sheet pan.

Step 4:

Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Discard any excess marinade. Arrange everything in a single layer to ensure even cooking.

Step 5:

Bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender. If you want a slightly caramelized finish, broil for the last 2-3 minutes.

Step 6:

Remove from the oven and sprinkle with chopped green onions and sesame seeds. Serve hot over rice or quinoa for a complete meal.

Notes

• Marinate for Maximum Flavor: Let the chicken marinate for at least 30 minutes or overnight for a deeper, more intense taste.
• Use Fresh Pineapple: Fresh pineapple caramelizes better than canned, giving the dish a richer flavor.
• Cut Chicken Evenly: Slice the chicken into even-sized pieces so that it cooks at the same rate.
• Spread Everything Evenly: Avoid overcrowding the pan to allow the chicken and vegetables to roast properly.
• Broil for Extra Crispiness: For a slightly charred finish, broil the dish for the last 2-3 minutes.
• Line the Sheet Pan: Use parchment paper or aluminum foil to make cleanup easy.
• Stir Halfway Through Cooking: Toss the ingredients halfway through to ensure even browning and caramelization.

Optional Ingredients

• Red Pepper Flakes: Adds a little heat for those who love spice.
• Honey or Brown Sugar: A touch of extra sweetness enhances the flavors.
• Lime Juice: A squeeze of lime brightens up the dish.
• Sesame Seeds: Adds a nutty crunch and visual appeal.
• Coconut Flakes: For a true tropical experience, sprinkle some toasted coconut on top.
• Avocado: Sliced avocado on the side adds creaminess.

What to Pair with Hawaiian Chicken Sheet Pan?

If you love a complete meal, serve this dish with steamed jasmine rice or coconut rice. The rice absorbs the delicious sauce, making every bite extra flavorful.

If you prefer a lighter option, pair it with a fresh green salad with a citrus dressing. The acidity balances the sweetness of the dish perfectly.

If you want a heartier side, roasted sweet potatoes or mashed plantains make a great addition. Their natural sweetness complements the pineapple and honey flavors.

If you like to serve it as part of a feast, include Hawaiian rolls or garlic butter naan. They’re perfect for soaking up the extra sauce.

Variations and Substitutions

Shrimp Version: Swap chicken for shrimp and bake for only 10-12 minutes instead. Shrimp cooks much faster than chicken, so keep an eye on it to prevent overcooking. This version brings a delicious seafood twist to the dish.

Tofu or Tempeh: For a vegetarian option, use marinated tofu or tempeh instead of chicken. Press the tofu to remove excess moisture and marinate it well to absorb the flavors before baking. Tempeh provides a firmer texture and works great with the marinade.

Low-Sodium: Use low-sodium soy sauce to control salt levels while still keeping the dish flavorful. You can also use coconut aminos as a soy-free alternative, which adds a slightly sweeter taste.

Extra Spicy: Add sliced jalapeños, sriracha, or a drizzle of hot honey for a fiery kick. This variation is great for those who enjoy heat in their meals while still enjoying the tropical flavors.

Gluten-Free: Use tamari instead of soy sauce for a gluten-free version of this dish. Pair it with cauliflower rice instead of traditional rice to keep it gluten-free and low-carb.

Teriyaki Twist: Replace the marinade with teriyaki sauce for a different flavor profile. Teriyaki sauce gives the dish a slightly sweeter, stickier coating that pairs well with the pineapple.

Different Vegetables: Swap bell peppers for carrots, broccoli, snap peas, or even asparagus for a unique take on the dish. Using different vegetables adds variety and lets you customize it based on what you have on hand.

Cauliflower Rice: Use cauliflower rice instead of regular rice for a low-carb option. Roast the cauliflower rice separately or sauté it for a light and healthy side that pairs well with the chicken.

How to Store

To store leftovers, let the dish cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the microwave for a quick meal.

For freezing, store the cooked chicken and vegetables in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating for the best texture.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great alternative as they are juicier and more flavorful. Adjust the cooking time slightly, as thighs may take a little longer to cook than breasts.

What can I use instead of pineapple juice in the marinade?

If you don’t have pineapple juice, you can use orange or apple juice. Both add a sweet and tangy flavor that complements the dish well.

How do I prevent the vegetables from getting too soft?

To keep the vegetables from overcooking, cut them into larger pieces and avoid overcrowding the sheet pan. You can also add the vegetables halfway through cooking for a crispier texture.

Can I grill this instead of baking?

Absolutely! Thread the marinated chicken and vegetables onto skewers and grill them over medium-high heat for about 12-15 minutes, turning occasionally for even cooking.

Is this dish good for meal prep?

Yes! You can prepare everything in advance and store it in separate containers. When ready to eat, reheat the chicken and vegetables in the oven or microwave and serve with rice or quinoa.

How do I make this dish spicier?

For added heat, mix in some red pepper flakes, drizzle sriracha over the finished dish or add diced jalapeños to the marinade.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well, but make sure to drain the juice before adding the chunks to the sheet pan. If using pineapple packed in syrup, rinse it to avoid excessive sweetness.

What other proteins can I use instead of chicken?

Shrimp, tofu, or even salmon can be used in place of chicken. If using shrimp, reduce the cooking time to 10-12 minutes to prevent overcooking.

Hawaiian Chicken Sheet Pan

Recipe by Wasian CookeryCourse: MainCuisine: HawaiianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

The Hawaiian Chicken Sheet Pan is a sweet and savory one-pan meal featuring juicy marinated chicken, caramelized pineapple, and roasted vegetables. It’s a quick, flavorful dish perfect for busy weeknights or meal prep.

Ingredients

• For the Chicken & Marinade:

• 2 lbs boneless, skinless chicken breasts (cubed)

• ½ cup pineapple juice

• ¼ cup soy sauce

• 2 tablespoons honey

• 1 tablespoon olive oil

• 2 cloves garlic (minced)

• 1 teaspoon ginger (grated)

• ½ teaspoon salt

• ½ teaspoon black pepper

• For the Vegetables & Pineapple:

• 1 ½ cups pineapple chunks (fresh or canned, drained)

• 1 red bell pepper (sliced)

• 1 green bell pepper (sliced)

• 1 red onion (sliced)

• 1 zucchini (sliced, optional)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• For Garnish:

• 2 green onions (chopped)

• 1 tablespoon sesame seeds

• Cooked rice or quinoa (for serving, optional)

Directions

• In a large bowl, whisk together the pineapple juice, soy sauce, honey, olive oil, garlic, ginger, salt, and black pepper. Add the cubed chicken, toss to coat, and let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
• Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. This prevents sticking and makes cleanup easier.
• In a separate bowl, toss the pineapple chunks, bell peppers, red onion, and zucchini with olive oil, salt, and black pepper. Spread them evenly on the sheet pan.
• Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Discard any excess marinade. Arrange everything in a single layer to ensure even cooking.
• Bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender. If you want a slightly caramelized finish, broil for the last 2-3 minutes.
• Remove from the oven and sprinkle with chopped green onions and sesame seeds. Serve hot over rice or quinoa for a complete meal.