Can I use frozen chicken for this recipe?

While fresh chicken is ideal, you can use frozen chicken. Just make sure to thaw it completely before cutting it into cubes. This ensures even cooking and helps the flavors meld beautifully.

What can I substitute for pineapple in this dish?

If pineapple isn’t your thing, you can swap it for mango or peaches. Both fruits add a sweet and tropical flair, making your Hawaiian Chicken Sheet Pan Dinner just as delightful!

How can I make this a low-carb meal?

To keep it low-carb, serve the chicken and veggies over cauliflower rice instead of white rice or quinoa. You’ll still enjoy all the flavors without the extra carbs!

Can I prepare this meal ahead of time?

Absolutely! You can marinate the chicken and veggies a few hours in advance or even overnight. Just store them in the fridge until you’re ready to bake. It’s a great way to save time on busy nights!

What sides pair well with Hawaiian Chicken Sheet Pan Dinner?

This dish goes wonderfully with a light cucumber salad or steamed broccoli. You can also serve it with a refreshing tropical drink to complete the experience!

The Best Hawaiian Chicken Sheet Pan Dinner Recipe

Description

A delicious and easy Hawaiian Chicken Sheet Pan Dinner that combines sweet and savory flavors with minimal cleanup.

Ingredients

Scale

2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper (any color, or a mix), chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks (fresh or canned, drained well if using canned)
2 tablespoons soy sauce (low-sodium works well)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika (smoked paprika adds extra flavor)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
1–2 tablespoons honey or brown sugar for extra sweetness (optional)
1 tablespoon grated fresh ginger (optional)
1/4 teaspoon red pepper flakes for heat (optional)
Fresh chopped parsley or cilantro for garnish (optional)
Cooked white rice or quinoa for serving (optional)
Lime wedges for serving (optional)
Sliced green onions for serving (optional)

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
In a separate bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and black pepper.
Pour the marinade over the chicken and vegetables, and toss to coat evenly.
Spread the mixture in a single layer on a large sheet pan.
Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
If using, drizzle honey or brown sugar over the top and return to the oven for an additional 5 minutes.
Garnish with fresh parsley or cilantro before serving.
Serve with cooked white rice or quinoa, lime wedges, and sliced green onions if desired.

Notes

Feel free to customize the vegetables based on your preference.
For a spicier dish, add more red pepper flakes.
This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg

Keywords: Hawaiian Chicken Sheet Pan Dinner, Pineapple chicken, Easy cleanup meal, Quick tropical dinner, Sweet and savory dinner