Description
This Hawaiian Chicken Sheet Pan Dinner is the weeknight hero you didn’t know you needed! Juicy chicken breast, sweet pineapple, and colorful veggies roast together in a tangy, 5-ingredient marinade for an easy one-pan meal bursting with tropical flavor. It’s quick, customizable, and makes cleanup a breeze. Perfect for busy nights when you want something warm, comforting, and just a little bit special.
Ingredients
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2 lb chicken breast, cut into bite-sized cubes
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1 bell pepper (any color), chopped
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1 red onion, chopped
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2 cups pineapple chunks (fresh or canned, well-drained)
5-Ingredient Marinade:
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¼ cup soy sauce
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¼ cup barbecue sauce (your favorite kind)
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2 tbsp honey
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1 tbsp olive oil
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1 tsp minced garlic (or garlic powder)
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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In a medium bowl, whisk together soy sauce, barbecue sauce, honey, olive oil, and garlic until smooth and well combined.
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In a large mixing bowl, add the cubed chicken, pineapple chunks, chopped bell pepper, and red onion. Pour the marinade over the top and toss until everything is evenly coated.
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Spread the mixture out on the prepared sheet pan in a single layer, leaving a bit of space between pieces for better roasting.
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Bake for 25–30 minutes, flipping halfway through, until the chicken is cooked through (165°F internal temperature) and the vegetables are caramelized.
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Optional but highly recommended: Switch oven to broil for 2–3 minutes at the end for extra color and flavor.
Notes
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Want even more flavor? Let the chicken marinate for 30 minutes before baking.
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Chicken thighs can be used instead of breasts for extra juiciness.
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Don’t overcrowd the pan — use two pans if necessary so everything gets that delicious roast.
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Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
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For a gluten-free version, use tamari or coconut aminos and ensure your BBQ sauce is gluten-free.