Quick Hawaiian Sheet Pan Chicken

You know we love simple, frugal meals around here—especially when they help stretch the grocery budget and bring the whole family running to the table.

This Hawaiian Sheet Pan Chicken fits the bill with its sweet, savory, and just the right amount of tropical… all while being pantry-friendly and practically mess-free.

If you’re juggling kids, a mile-long To Do list, and trying to figure out what’s for dinner—this one’s for you.

Why We Love It

This recipe checks all the boxes:

• Budget-friendly – Uses affordable ingredients, many from your pantry or freezer.
• Minimal prep – Just chop, toss, and roast. One pan means fewer dishes!
• Family-approved – Sweet pineapple and juicy chicken make it a hit with even the pickiest eaters.
• Make-ahead friendly – Double it and stash some for later in the week.

And if you’ve canned your own pineapple or homegrown chicken? It comes together that much quicker.

Ingredients

Here’s what you’ll need (serves 4–6):

• 1.5 lbs chicken thighs or breasts, cut into chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup pineapple chunks (fresh, canned, or home-canned—all work great)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey (optional, but adds a nice touch of sweetness)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
2. In a large bowl, mix olive oil, soy sauce, vinegar, honey, garlic powder, ginger, salt, and pepper. Toss chicken pieces in the marinade until well coated.
3. Add veggies and pineapple to the bowl and gently toss until everything is coated.
4. Spread mixture onto the baking sheet in a single layer. Try not to overcrowd—it helps everything roast instead of steam.
5. Bake for 25–30 minutes, flipping halfway through, until the chicken is fully cooked and edges of the veggies start to caramelize.
6. Serve hot over rice, cauliflower rice, or even tucked into lettuce wraps.

Prep Tips

• Batch-cook and freeze extras in meal-size portions for a super quick lunch or dinner.
• Use what you have. No pineapple? Swap in apples or mango from the freezer. No peppers? Use carrots, broccoli, or even sweet potatoes.
• Make it a meal prep winner by cooking a double batch and storing half in the fridge for a stress-free night later in the week.

We know life is full—overflowing, even. But dinner doesn’t have to be another thing that wears you down.

This Hawaiian Sheet Pan Chicken is the kind of recipe that helps you get food on the table without chaos in the kitchen.

And if it gives you five extra minutes to breathe deep or chat with your kiddos around the table? That’s a win in our book.

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