30-Minute Hawaiian Chicken Sheet Pan Dinner

This 30-Minute Hawaiian Chicken Sheet Pan Dinner is the perfect meal for busy weeknights when you crave something flavorful and simple. With juicy chicken, sweet pineapple, and vibrant vegetables, this dish offers a taste of the tropics while being incredibly easy to prepare. All the ingredients are roasted together on one sheet pan, making cleanup a breeze. Ready in just 30 minutes, it’s a well-rounded, satisfying meal that will quickly become a family favorite.

Why You’ll Love This Recipe

There are several reasons why this Hawaiian Chicken Sheet Pan Dinner stands out. First, it’s incredibly easy to make, requiring only a few ingredients and minimal prep work. The beauty of a sheet pan dinner lies in its simplicity — everything cooks together, saving you time and reducing the need for multiple pots and pans.

Second, the combination of sweet and savory flavors is irresistible. The natural sweetness of pineapple pairs perfectly with the savory, slightly smoky chicken, creating a balanced dish that will appeal to all taste buds. The addition of colorful vegetables like bell peppers and red onions adds both nutrition and texture to the dish, making it not only delicious but also visually appealing.

Third, this recipe is versatile and customizable. You can adjust the vegetables to suit your preferences or dietary needs, and swap the chicken for other proteins if desired. Plus, with minimal effort involved, it’s the ideal meal for anyone who’s looking for a quick and satisfying dinner.

Ingredients

• Boneless, skinless chicken thighs
• Fresh pineapple, cut into chunks
• Bell peppers, sliced
• Red onion, sliced
• Olive oil
• Soy sauce
• Honey
• Garlic, minced
• Ground ginger
• Ground black pepper
• Salt
• Lime wedges (for serving)
• Fresh cilantro (optional garnish)

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray to ensure easy cleanup.
2. Prepare the Marinade
   In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, ground ginger, black pepper, and salt. This will create a flavorful marinade for the chicken and vegetables.
3. Marinate the Chicken
   Place the chicken thighs on the prepared sheet pan. Drizzle the marinade over the chicken, ensuring it’s well-coated. You can either leave the chicken to marinate for a few minutes or cook it right away. If you have more time, marinate the chicken for 10–15 minutes for deeper flavor.
4. Add the Vegetables and Pineapple
   Arrange the sliced bell peppers, red onion, and pineapple chunks around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables and pineapple. Make sure everything is spread out in an even layer to ensure even cooking.
5. Roast the Dinner
   Place the sheet pan in the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. Halfway through the cooking time, use tongs or a spatula to toss the vegetables and pineapple for even roasting.
6. Serve
   Once everything is cooked, remove the sheet pan from the oven. Squeeze fresh lime juice over the chicken and vegetables for an extra burst of flavor. Garnish with fresh cilantro, if desired, and serve immediately.

Variations

• Protein Swap: If you prefer not to use chicken thighs, you can easily swap them for chicken breasts, shrimp, or even tofu for a vegetarian option. Adjust cooking times accordingly, especially for shrimp and tofu, which cook faster.
• Vegetarian Option: For a plant-based version, replace the chicken with a hearty vegetable like portobello mushrooms or a combination of sweet potatoes and chickpeas for a filling meal.
• Different Vegetables: Feel free to add or substitute other vegetables, such as zucchini, snap peas, or carrots. The key is to choose vegetables that roast well and provide a variety of textures and flavors.
• Sweetness Level: For a sweeter dish, you can add more honey or maple syrup to the marinade. If you prefer a tangier flavor, use more lime juice or add a splash of apple cider vinegar.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Serving Size: Serves 4

Storage/Reheating

To store leftovers, transfer the chicken, vegetables, and pineapple to an airtight container and refrigerate for up to 3 days. When ready to reheat, simply place everything in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also reheat the dish in a microwave for 2-3 minutes, though the texture of the vegetables may soften more than when freshly cooked.

For longer storage, you can freeze the chicken and vegetables (separate from any lime or fresh garnishes) in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and then follow the reheating instructions above.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Chicken breasts cook faster, so reduce the roasting time by a few minutes, checking for an internal temperature of 165°F (75°C).

2. What if I don’t have fresh pineapple?

If fresh pineapple isn’t available, you can use canned pineapple chunks in their own juice. Just make sure to drain the pineapple well before using it in the recipe.

3. Can I make this dish in advance?

While this dish is best enjoyed fresh, you can prep the ingredients ahead of time by marinating the chicken and chopping the vegetables. Store them separately in the fridge and assemble the sheet pan just before cooking.

4. How do I make this dish spicier?

If you like a spicy kick, add a chopped jalapeño or red pepper flakes to the marinade. Alternatively, drizzle some hot sauce over the finished dish.

5. Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, be sure to defrost it completely before marinating and roasting.

6. What other vegetables can I use?

Feel free to experiment with vegetables like carrots, broccoli, or asparagus. Just keep in mind that different vegetables may require slightly different cooking times.

7. Can I add a side dish?

This dish is quite filling on its own, but you can serve it with a side of rice or quinoa for a more substantial meal. A simple green salad would also complement the flavors well.

8. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free soy sauce or tamari in place of regular soy sauce.

9. Can I make this a one-pot dish?

While the sheet pan method is a one-pan approach, you could cook the rice separately on the stovetop or in a rice cooker to serve alongside, though it’s not necessary for the main dish.

10. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check with a meat thermometer to ensure it’s fully cooked.

Conclusion

This 30-Minute Hawaiian Chicken Sheet Pan Dinner is the ultimate combination of ease, flavor, and nutrition. With juicy chicken, sweet pineapple, and roasted vegetables, it’s a meal the whole family will enjoy. The best part is that it’s quick to make, requiring just 30 minutes from start to finish, and it’s all cooked on one pan — meaning less mess and more time to enjoy your meal. Whether you’re feeding a crowd or just looking for a simple weeknight dinner, this recipe is sure to impress. Try it today and taste the tropical flavors of the islands right from your kitchen!

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