What are the main ingredients for a Hawaiian Chicken Sheet Pan meal?

The main ingredients typically include boneless, skinless chicken breasts or thighs, pineapple chunks, bell peppers (red, orange, or yellow), red onion, and a sauce made from soy sauce, ketchup, and other seasonings.

How long should I bake a Hawaiian Chicken Sheet Pan dish?

You should bake the dish for about 15 minutes, then add pineapple chunks, mix everything, and bake for another 10-15 minutes until the chicken is fully cooked and the vegetables are tender.

Can I make a Whole30 or Paleo-friendly Hawaiian Chicken Sheet Pan?

Yes! Use Whole30-compliant ingredients like cubed chicken breast or thighs, fresh vegetables, and a homemade sauce free of added sugars or processed ingredients to keep it Paleo and Whole30-friendly.

What temperature should I set my oven to for this recipe?

Preheat your oven to 420°F (about 215°C) for optimal roasting of the chicken and vegetables

The Ultimate Hawaiian Chicken Sheet Pan-Ready in 30 Minutes!

Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Cuisine: Hawaiian
Ingredients: Boneless, skinless chicken breasts (or thighs) – 4; Pineapple chunks – ½ cup (fresh or canned in juice, drained); Reduced-sodium soy sauce – ½ cup; Honey (or maple syrup) – 2 tablespoons; Olive oil – 1 tablespoon; Red bell pepper – 1 (sliced); Yellow bell pepper – 1 (sliced); Small red onion – 1 (sliced); Broccoli florets – 1-2 cups; Garlic – 2 cloves (minced); Ground ginger – ¼ teaspoon (optional); Sesame seeds – Optional (for garnish); Fresh cilantro – Optional (for garnish)

Description

Try this easy Hawaiian Chicken Sheet Pan recipe! Juicy chicken, pineapple, and veggies roasted together for a flavorful dinner.

Ingredients

Boneless, skinless chicken breasts (or thighs) – 4
Pineapple chunks – ½ cup (fresh or canned in juice, drained)
Reduced-sodium soy sauce – ½ cup
Honey (or maple syrup) – 2 tablespoons
Olive oil – 1 tablespoon
Red bell pepper – 1 (sliced)
Yellow bell pepper – 1 (sliced)
Small red onion – 1 (sliced)
Broccoli florets – 1-2 cups
Garlic – 2 cloves (minced)
Ground ginger – ¼ teaspoon (optional)
Sesame seeds – Optional (for garnish)
Fresh cilantro – Optional (for garnish)

Instructions

1️⃣ Prepare the Marinade

In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic, and ground ginger.
Stir in pineapple chunks and mix well.
Let the mixture sit for 10 minutes to enhance the flavors.

2️⃣ Marinate the Chicken

Place chicken breasts in a resealable bag or shallow dish.
Pour half of the marinade over the chicken, ensuring even coating.
Cover and marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

3️⃣ Preheat the Oven

Preheat the oven to 400°F (200°C).
Line a sheet pan with parchment paper or lightly coat with cooking spray.

4️⃣ Assemble the Sheet Pan

Arrange the marinated chicken on the pan.
Scatter the bell peppers, red onion, and broccoli around the chicken.
Drizzle the remaining marinade over everything for extra flavor.

5️⃣ Roast the Dish

Bake for 25-30 minutes or until the chicken reaches 165°F (75°C).
Halfway through, stir the vegetables and flip the chicken for even cooking.
For a crispy, caramelized finish, broil for the last 2-3 minutes.

6️⃣ Serve & Garnish

Remove from the oven and sprinkle with sesame seeds and fresh cilantro.
Serve with steamed rice, quinoa, or cauliflower rice.
Squeeze fresh lime juice over the dish for a bright, citrusy contrast.

Notes

For a Paleo/Whole30 version: Use coconut aminos instead of soy sauce and swap honey for date syrup.
For extra heat: Add ½ teaspoon of red pepper flakes to the marinade.
For meal prep: Store leftovers in airtight containers for up to 3 days in the fridge.

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

Nutrition

Serving Size: 1 portion
Calories: 380
Fat: 10g
Carbohydrates: 35g
Protein: 35g

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