Hawaiian Chicken Sheet Pan – Easy Summer Dinner Recipe

A Tropical Twist on a Classic Sheet Pan Meal

Looking for a no-fuss meal bursting with bold, fruity flavor? This Hawaiian Chicken Sheet Pan is the ultimate easy summer dinner recipe. Packed with juicy chicken, sweet pineapple, and colorful bell peppers, it’s an all-in-one dinner that’s perfect for warm nights when you want something light, healthy, and vibrant with minimal cleanup.

Ingredients

Here’s everything you’ll need to create this tropical-inspired sheet pan dinner.

For the Chicken & Veggies:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 1 cup pineapple chunks (fresh or canned, drained)

• 2 tablespoons olive oil

• Salt and pepper to taste

the Hawaiian Marinade/Sauce:

• 1/4 cup soy sauce (low sodium recommended)

• 2 tablespoons honey or brown sugar

• 1 tablespoon rice vinegar or apple cider vinegar

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon sesame oil (optional for deeper flavor)

• 1 tablespoon cornstarch + 2 tablespoons water (to thicken sauce, optional)

Optional Garnishes:

• Chopped green onions

• Sesame seeds

• Cooked white rice or coconut rice for serving

Required Kitchen Tools

• Large sheet pan or baking tray

• Mixing bowls

• Whisk

• Knife and cutting board

• Measuring cups and spoons

• Basting brush or spoon

• Aluminum foil or parchment paper (for easy cleanup)

Step-by-Step Preparation Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.

2. Make the Hawaiian Marinade

In a bowl, whisk together soy sauce, honey (or brown sugar), vinegar, garlic, ginger, and sesame oil if using. Set aside a few tablespoons of this marinade to drizzle at the end.

3. Marinate the Chicken

Place chicken breasts in a bowl or zip-top bag and pour the majority of the marinade over them. Let sit for at least 15–30 minutes (or up to 8 hours in the fridge for deeper flavor).

4. Prepare the Veggies

While the chicken marinates, slice the bell peppers and onion. Drain the pineapple if using canned. Place all veggies and pineapple chunks in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

5. Assemble on the Sheet Pan

Arrange the marinated chicken on one side of the sheet pan and spread the vegetables and pineapple around it. Try to keep everything in a single layer for even cooking.

6. Bake

Bake in the preheated oven for 22–25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and vegetables are tender.

7. Optional: Thicken the Sauce

While the chicken bakes, pour the reserved marinade into a small saucepan. Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer for 2–3 minutes until thickened. Use this as a finishing glaze.

8. Garnish and Serve

Drizzle the thickened glaze over the cooked chicken and veggies. Garnish with chopped green onions and sesame seeds. Serve hot over white rice or coconut rice.

Helpful Tips for the Best Summer Dinner Recipe

• Use chicken thighs for a juicier, more flavorful result if you prefer dark meat.

• Make it ahead by marinating the chicken the night before and chopping the veggies in advance.

• Don’t overcrowd the pan. If needed, use two sheet pans to avoid steaming the vegetables.

• Add more summer flavors like mango chunks, zucchini, or even jalapeños for a sweet-and-spicy twist.

• Turn it into a bowl: Serve leftovers cold with quinoa, avocado, and a drizzle of yogurt dressing for a quick lunch bowl the next day.

• Grill variation: You can easily grill the marinated chicken and veggies if you’d rather cook outdoors.

Conclusion: A Sweet & Savory Summer Classic

This Hawaiian Chicken Sheet Pan is more than just an easy dinner—it’s a tropical escape on a plate. With its perfect blend of sweet pineapple, savory soy sauce, and vibrant veggies, it checks all the boxes for a satisfying summer dinner recipe that you can throw together on any weeknight.

It’s fast, colorful, healthy, and requires just one pan, making cleanup a breeze. Whether you’re feeding your family or meal prepping for the week, this dish brings big flavor without the fuss.

Give it a try and bring a little aloha to your table this summer!

Hawaiian Chicken Sheet Pan – Easy Summer Dinner Recipe

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• Author: himami ali

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Ingredients

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Ingredients

Here’s everything you’ll need to create this tropical-inspired sheet pan dinner.

For the Chicken & Veggies:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 1 cup pineapple chunks (fresh or canned, drained)

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Hawaiian Marinade/Sauce:

• 1/4 cup soy sauce (low sodium recommended)

• 2 tablespoons honey or brown sugar

• 1 tablespoon rice vinegar or apple cider vinegar

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon sesame oil (optional for deeper flavor)

• 1 tablespoon cornstarch + 2 tablespoons water (to thicken sauce, optional)

Optional Garnishes:

• Chopped green onions

• Sesame seeds

• Cooked white rice or coconut rice for serving

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Nutrition

• Serving Size: 430 kcal
• Sugar: 14 g
• Sodium: 780 mg
• Saturated Fat: 3 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 36 g