Can I use canned pineapple instead of fresh?

Definitely! Just make sure to drain it well and pat it dry with paper towels so it roasts instead of steaming. Fresh is ideal for a little extra tang and firmer texture, but canned gets the job done in a pinch.

What’s the best way to avoid dry chicken?

Check the chicken’s internal temperature at the 25-minute mark 165°F (74°C) is perfect. Letting the chicken rest for a few minutes after baking also helps keep the meat juicy and tender.

Can I prep this meal ahead of time?

You sure can. Season the chicken and prep all veggies up to a day ahead. Store everything covered in the fridge, then assemble and bake when you’re ready for dinner.

Is this recipe gluten-free?

Almost! To keep it fully gluten-free, use tamari or coconut aminos in place of regular soy sauce.

Hawaiian Chicken Sheet Pan Recipe

Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: For the Chicken & Vegetables; 2 pounds boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup fresh pineapple chunks; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; For the Sauce; 1 tablespoon honey; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar

Description

This Hawaiian Chicken Sheet Pan recipe features juicy, seasoned chicken breasts baked with sweet pineapple chunks, vibrant bell peppers, and red onion, all drizzled with a savory honey-soy glaze. It’s a fuss-free, one-pan meal that’s bursting with tropical flavors and perfect for busy weeknights or family dinners.

Ingredients

Units Scale

For the Chicken & Vegetables
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh pineapple chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
For the Sauce
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure even baking for the chicken and vegetables.
Prepare the Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with non-stick spray to prevent sticking.
Arrange the Chicken: Place the chicken breasts on the prepared baking sheet in a single layer, ensuring they are spread out for even cooking.
Add Olive Oil and Seasonings: Drizzle olive oil over the chicken breasts. Sprinkle garlic powder, onion powder, paprika, salt, and black pepper evenly over the chicken. Gently rub the seasonings into all sides of the chicken for maximum flavor.
Add Pineapple and Vegetables: Scatter the fresh pineapple chunks around the chicken. Arrange the red bell pepper, yellow bell pepper, and red onion slices around the chicken and pineapple, distributing them evenly.
Mix the Sauce: In a small bowl, whisk together honey, soy sauce, and apple cider vinegar until well combined to create a flavorful glaze.
Drizzle the Sauce: Pour the honey-soy sauce mixture evenly over the chicken, pineapple, and vegetables on the baking sheet.
Bake: Place the baking sheet in the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s cooked through and the vegetables are tender.
Stir Halfway: At the midpoint (about 12-15 minutes), gently stir the vegetables and pineapple for even roasting without disturbing the chicken.
Rest the Chicken: Once cooked, remove the sheet pan from the oven and let the chicken rest for 5 minutes to allow juices to redistribute for optimum juiciness.
Serve: Slice the chicken if desired and serve warm with the roasted vegetables and pineapple. Enjoy your tropical-inspired meal!

Notes

The chicken can be swapped for thighs for extra juiciness.
Add a pinch of smoked paprika for a smoky flavor.
Check the internal temperature of the chicken to avoid overcooking.
Sprinkle red pepper flakes into the seasoning mix for a spicier version.
For extra caramelization, broil the chicken for 2-3 minutes at the end of baking.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 13g
Sodium: 840mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 44g
Cholesterol: 120mg