This Hawaiian Chicken Sheet Pan Dinner is a tropical twist on your typical weeknight chicken. Juicy, oven-roasted chicken is glazed with a sweet and tangy pineapple-soy sauce, while colorful bell peppers, onions, and broccoli caramelize beautifully around it. It’s one of those meals that looks impressive but takes almost no effort.
Perfect for busy nights, meal prepping, or when you’re craving a little sunshine in your dinner, this dish is a family favorite. The pineapple brings a burst of juicy sweetness, while the glaze ties everything together with rich, sticky flavor. Serve it over fluffy rice or quinoa and watch the plate get cleaned in no time.
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Cooked rice or quinoa, for serving
For the Hawaiian glaze:
- ⅓ cup soy sauce
- ⅓ cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 teaspoons cornstarch + 2 tablespoons water (slurry)
Directions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a saucepan, combine soy sauce, pineapple juice, brown sugar, and honey. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Set aside.
- Arrange chicken breasts on the sheet pan and brush with half the glaze.
- In a bowl, toss pineapple, bell peppers, onion, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread vegetables around the chicken on the sheet pan.
- Bake for 25–30 minutes or until chicken is cooked through and vegetables are tender, brushing more glaze on chicken halfway through.
- Drizzle remaining glaze over everything before serving. Serve with rice or quinoa.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings
