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Hawaiian Chicken Sheet Pan – A Sweet & Savory One-Pan Dinner

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A sweet, savory, and colorful one-pan dinner featuring marinated chicken, caramelized pineapple, and roasted vegetables. Perfect for busy weeknights or meal prep.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs or breasts

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 red onion, sliced

  • 2 cups fresh pineapple chunks (or canned in juice, drained)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Marinade:

  • ¼ cup soy sauce (or tamari)

  • 2 tablespoons honey or brown sugar

  • 1 tablespoon rice vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

Instructions

  • In a bowl, whisk all marinade ingredients. Add chicken and marinate 30 minutes to overnight.

  • Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.

  • Arrange marinated chicken on one side of the pan. Surround with pineapple, peppers, and onion.

  • Drizzle veggies with olive oil and season with salt and pepper.

  • Bake 25–30 minutes, flipping vegetables once halfway through. Broil for 2–3 minutes for caramelization.

  • Let rest 5 minutes before serving. Garnish if desired.

Notes

  • Substitute tofu for a vegetarian version.

  • Add zucchini, snap peas, or cherry tomatoes for variety.

  • Serve with rice, greens, or Hawaiian rolls.

Find it online: https://dishloomz.com/hawaiian-chicken-sheet-pan-a-sweet-savory-one-pan-dinner/