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🌺 Hawaiian Chicken Sheet Pan Dinner – A Sweet and Savory Island-Inspired Meal
If you’re dreaming of tropical flavors but need a fast, weeknight-friendly dinner, this Hawaiian Chicken Sheet Pan recipe is your answer. Juicy, thinly sliced chicken breasts are marinated in a sweet and savory blend of teriyaki sauce, honey, and soy, then roasted alongside vibrant veggies and sweet pineapple chunks. It’s all cooked on a single sheet pan, making cleanup a breeze and dinner a tropical escape—no plane ticket required!
This dish is packed with bold flavors and nourishing ingredients. You’ll love how the chicken soaks up the sticky, slightly tangy marinade, caramelizing beautifully in the oven. The pineapple adds a juicy, fruity punch, while the broccoli and red bell pepper bring a fresh crunch and pop of color to your plate. Serve it over a bed of fluffy rice for a complete meal your family will ask for again and again.
🛒 Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup pineapple chunks, drained (fresh or canned)
- 1/4 cup teriyaki sauce – for that deep umami base
- 1/4 cup honey – adds a perfect balance of sweetness
- 1/4 cup soy sauce – for salty richness
- 1 tablespoon rice vinegar – adds a touch of tang
- 1/2 teaspoon red pepper flakes (optional) – for a gentle kick
- 1 cup cooked rice – white, brown, or jasmine works great
- 1/2 cup chopped broccoli – fresh or frozen
- 1/2 cup chopped red bell pepper – sweet and colorful
🍍 How to Make Hawaiian Chicken Sheet Pan Dinner
Step 1: Marinate the Chicken
In a large bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the thinly sliced chicken and stir to coat. Let it marinate for at least 15 minutes (or up to 1 hour if you have time) in the fridge.
Step 2: Prep the Veggies and Pineapple
While the chicken is marinating, chop your broccoli and red bell pepper into bite-sized pieces. Drain the pineapple chunks if using canned. You want everything to roast evenly on the pan.
Step 3: Assemble the Sheet Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Arrange the marinated chicken (with the sauce) on the pan. Spread the broccoli, bell pepper, and pineapple chunks evenly around the chicken.
Step 4: Roast Everything Together
Bake for 20–25 minutes, or until the chicken is cooked through and the veggies are tender. You can broil the pan for 2–3 minutes at the end for extra caramelization and crisp edges—just keep an eye on it!
Step 5: Serve It Up
Spoon the cooked chicken, veggies, and pineapple over a bed of warm rice. Drizzle any extra pan sauce on top and garnish with green onions or sesame seeds if you like.
🍽 Why You’ll Love This Sheet Pan Meal
- ✅ One-pan cleanup: Less mess, less stress
- ✅ Ready in 30 minutes
- ✅ Kid-friendly and husband-approved
- ✅ Perfect balance of sweet, salty, and tangy
- ✅ Customizable – try it with snap peas, carrots, or cauliflower
📝 Tips & Variations
- Make it spicy: Add a chopped jalapeño or sriracha to the marinade.
- Make it low-carb: Skip the rice and serve it over cauliflower rice or shredded cabbage.
- Meal prep: This reheats beautifully and makes a great next-day lunch.
🌴 Bring the Island to Your Kitchen
This Hawaiian Chicken Sheet Pan dinner is a quick, crowd-pleasing recipe that tastes like a little vacation on a plate. Whether you’re meal prepping for the week or need a last-minute dinner idea, this dish delivers big flavor with minimal effort.
If you try this recipe, leave a comment or tag me with your tropical creations! 🌺🍍🥢
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