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and let it marinate for at least 15 minutes (or up to overnight in the fridge for deeper flavor).
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3. Prepare the Sheet Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Spread out the marinated chicken, bell peppers, red onion, and pineapple chunks on the sheet pan. Drizzle with olive oil, season with a little salt and pepper, and toss everything together to coat.
4. Roast
Bake for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges. For extra color, broil for the last 2–3 minutes.
5. Finish with Sauce
Brush or drizzle the remaining Hawaiian glaze over the hot chicken and vegetables. Garnish with chopped green onions, cilantro, or sesame seeds if desired.
Serving Suggestions
- Serve over steamed rice or coconut rice for a full meal.
- Spoon into lettuce cups for a lighter option.
- Wrap it in tortillas or serve with flatbread for a tropical chicken wrap.
Tips & Variations
- Want it spicy? Add red pepper flakes or a splash of sriracha to the glaze.
- Swap the protein – This works great with shrimp, tofu, or even pork.
- Use more veggies – Zucchini, snap peas, or carrots also roast beautifully.
- Make it meal-prep friendly – Portion into containers with rice and store in the fridge for up to 4 days.
Final Thoughts
This Hawaiian Chicken Sheet Pan is everything you want in a weeknight dinner: it’s quick, colorful, and bursting with flavor. With minimal prep and just one pan, it makes enjoying tropical, island-inspired flavors easy and stress-free. Whether you’re feeding the family or just yourself, this dish will bring sunshine to your table—no passport required.
So grab your sheet pan and say “mahalo” to one of your new favorite go-to meals! 🌺🍍🍗
