Tropical Chicken One-Pan Dinner

This hearty Hawaiian Chicken Sheet Pan dinner transforms simple ingredients into a tropical escape right in your kitchen. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a perfect balance of flavors that reminds me of island vacations without leaving home.

I first made this recipe during the coldest week of winter when we were all dreaming of somewhere warm. The bright colors and tropical flavors were exactly what we needed, and now it's in our regular dinner rotation whenever we need a quick mental vacation.

Ingredients

• Chicken breast choose boneless skinless for the juiciest results and even cooking when cubed
• Bell peppers I recommend using a mix of colors for visual appeal and slightly different flavor notes in each bite
• Red onion adds a subtle sharpness that balances the sweet pineapple perfectly
• Pineapple chunks fresh delivers the best flavor but well drained canned works wonderfully in a pinch
• Soy sauce creates the savory base of the marinade and adds depth to the entire dish
• Olive oil helps the chicken stay moist while roasting at high temperature
• Garlic powder provides aromatic flavor without the risk of burning that fresh garlic might have
• Paprika adds beautiful color and a subtle smoky sweetness that complements the tropical theme
• Salt and pepper enhances all the other flavors and brings everything together

Step-by-Step Instructions

Preheat Oven

Set your oven to 400°F and allow it to fully preheat while you prepare the ingredients. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. This temperature is perfect for creating caramelized edges without drying out the chicken.

Create Marinade

In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. The marinade should look smooth and evenly mixed. This combination creates the perfect balance of savory and sweet that makes this dish special.

Marinate Chicken

Place the diced chicken breast in a bowl and pour half of the marinade over it, reserving the other half. Toss thoroughly to coat every piece evenly. Let marinate for at least 15 minutes at room temperature. This step is crucial for flavor development, as the proteins in the chicken absorb the savory marinade.

Prepare Vegetables

While the chicken marinates, chop the bell pepper and red onion into approximately 1inch pieces. If using fresh pineapple, core and cut it into similar sized chunks. For canned pineapple, drain extremely well to prevent excess moisture on your sheet pan. Uniform sizes ensure everything cooks at the same rate.

Arrange Sheet Pan

Place the marinated chicken on the prepared baking sheet. Add the chopped vegetables and pineapple chunks, creating a single, even layer. Space everything out to allow for proper roasting rather than steaming. The arrangement matters here for texture development.

Add Remaining Marinade

Drizzle the reserved marinade over the vegetables and pineapple. Gently toss everything to ensure all ingredients are coated with the flavorful marinade. Redistribute into a single layer, giving each piece enough space to roast properly.

Roast To Perfection

Place the sheet pan in the preheated oven and roast for 15 minutes. Then remove and carefully flip all ingredients to ensure even cooking. Return to the oven for another 10-15 minutes until chicken reaches 165°F internally and vegetables have caramelized edges.

Rest And Serve

Remove from the oven and let everything rest for about 5 minutes. This resting period allows the chicken juices to redistribute, ensuring moist, flavorful meat. Serve hot over rice if desired, or enjoy as is for a lower carb option.

The pineapple is truly the star ingredient here. The first time I made this, my son who claimed to dislike pineapple ended up picking extra pieces off everyone else's plates. Something magical happens when it caramelizes in the oven that transforms even pineapple skeptics into believers.

Storage and Leftovers

This Hawaiian chicken keeps beautifully in the refrigerator for up to 4 days in airtight containers. The flavors actually continue to develop overnight, making the leftovers sometimes even better than the original meal. For reheating, I recommend using a covered skillet over medium heat rather than the microwave to maintain the texture, especially of the vegetables. Add a splash of water if things seem dry.

Customization Options

The beauty of this sheet pan dinner is how easily it adapts to what you have on hand. Green peppers can replace red, yellow onions work instead of red, and you can add vegetables like zucchini or broccoli florets with excellent results. For a spicier version, increase the red pepper flakes or add a diced jalapeño to the mix. Chicken thighs can replace breasts for a richer flavor profile, though they may need an extra few minutes of cooking time.

Serving Suggestions

While this dish is complete on its own, serving it over jasmine rice creates an authentic Hawaiian plate lunch experience. For a lower carb option, cauliflower rice works beautifully and soaks up all the flavorful juices. A side of macaroni salad would complete the traditional Hawaiian plate lunch feel. For a fresh contrast, serve with a simple green salad dressed with lime vinaigrette.

Hawaiian Inspiration

This recipe draws inspiration from traditional Hawaiian plate lunches that typically feature proteins like teriyaki chicken alongside rice and macaroni salad. The addition of pineapple pays homage to Hawaii's famous fruit production. While not strictly authentic, this sheet pan version captures the tropical essence of Hawaiian cooking with its blend of sweet and savory elements in an approachable, weeknight-friendly format that brings a taste of the islands to your dinner table.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work excellently in this dish and often result in even juicier results. Just ensure they're cut into similar-sized pieces and note they may need an extra 5 minutes of cooking time since dark meat takes slightly longer to cook through.

→ How can I make this dish spicier?

To add heat, incorporate 1/4 to 1/2 teaspoon of red pepper flakes into the marinade, or add a tablespoon of sriracha or your favorite hot sauce. You could also include a thinly sliced jalapeño or serrano pepper with the vegetables for a fresh kick of spice.

→ Can I make this ahead of time?

Absolutely! You can prep all ingredients and store them separately, with the chicken marinating in the refrigerator for up to 24 hours. Alternatively, cook the entire dish and refrigerate for up to 4 days, reheating portions as needed in the microwave or oven.

→ What if I don't have pineapple?

Mango makes an excellent substitute for pineapple in this dish, providing similar tropical sweetness. You could also use peaches or even orange segments if you're looking for that sweet-tart flavor profile. For a less fruity version, try using chunks of sweet potato.

→ Is this dish gluten-free?

The dish isn't naturally gluten-free due to the soy sauce, but you can easily make it gluten-free by substituting the regular soy sauce with tamari or certified gluten-free soy sauce. Always check your other seasonings to ensure they don't contain hidden gluten ingredients.

→ What's the best way to serve this dish?

This Hawaiian chicken works beautifully served over white rice, brown rice, or cauliflower rice for a low-carb option. It also pairs well with quinoa or even alongside a simple green salad. For a complete tropical experience, serve with a side of sliced avocado and a sprinkle of macadamia nuts.