Weeknights often call for meals that are quick to prepare, simple to cook, and easy to clean up afterward. The Hawaiian Chicken Sheet Pan Dinner ticks all those boxes while also delivering bold, tropical flavors that instantly brighten up your table. Juicy chicken, sweet pineapple, and a savory-sweet glaze all roast together on one pan, creating a dish that is as effortless as it is delicious.

If you’re looking for a family-friendly dinner that brings variety to your weekly rotation, this recipe is exactly what you need. With minimal prep time and a handful of ingredients, you can have a wholesome, vibrant dish ready in under 40 minutes.

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Why You’ll Love This Dish

• One-pan wonder: Everything cooks together on a single sheet pan, making cleanup a breeze.

• Balanced flavors: The sweetness of pineapple and honey balances the savory umami of soy sauce and teriyaki.

• Customizable: Easily add vegetables like bell peppers, zucchini, or broccoli for more variety.

• Weeknight-friendly: With simple prep and fast cooking, it’s perfect for busy evenings.

This dish captures the warmth of Hawaiian-inspired cuisine while remaining practical enough for any night of the week.

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Recipe Overview

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Servings: 4

• Calories per serving: Approximately 420 kcal (varies with sauce quantity and added sides)

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Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 1/2 cup pineapple chunks, drained

• 1/4 cup teriyaki sauce

• 1/4 cup honey

• 1/4 cup soy sauce

• 1 tablespoon rice vinegar

• 1/2 teaspoon red pepper flakes

(Optional additions: 1 red bell pepper, sliced; 1 zucchini, sliced; or 1 small red onion, cut into wedges.)

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.

Step 2: Prepare the Chicken

Thinly slice the chicken breasts into even strips or bite-sized pieces. This ensures they cook quickly and evenly in the oven. Season lightly with salt and pepper.

Step 3: Make the Sauce

In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes. The mixture should be glossy and well-blended.

Step 4: Assemble the Sheet Pan

Arrange the sliced chicken on the prepared baking sheet. Scatter the pineapple chunks around the chicken. If you’re adding vegetables, distribute them evenly on the pan as well. Pour half of the sauce over the chicken and pineapple, reserving the rest for later. Toss everything gently to coat.

Step 5: Bake the Chicken

Place the sheet pan in the oven and bake for 20–25 minutes, stirring once halfway through to ensure even cooking. The chicken should be golden and fully cooked through (165°F / 74°C internal temperature).

Step 6: Add the Final Touch

Remove the pan from the oven. Drizzle the remaining sauce over the chicken and pineapple, tossing everything together so that each piece is coated in the glossy glaze. Serve immediately.

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Serving Suggestions

This Hawaiian-inspired dish is versatile and pairs well with many sides. Here are a few ideas:

• Over rice: White jasmine rice, brown rice, or even coconut rice is a perfect base.

• With noodles: Try serving the chicken and pineapple over soba or rice noodles.

• Alongside vegetables: A side of steamed broccoli or stir-fried green beans adds freshness.

• With flatbread: Serve with warm naan or pita for scooping up the sauce.

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Tips and Variations

• Make it spicier: Add extra red pepper flakes or a squeeze of sriracha for heat.

• Switch the protein: Boneless chicken thighs work beautifully and stay extra juicy. For a pescatarian twist, use salmon fillets instead.

• Vegetarian option: Swap the chicken for firm tofu or tempeh and reduce the baking time slightly.

• Make it tropical: Add mango or papaya chunks alongside the pineapple for more fruity sweetness.

• Crispy finish: For caramelized edges, broil the chicken for 2–3 minutes at the end of cooking.

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The Secret to Great Sheet Pan Dinners

The beauty of sheet pan recipes lies in their simplicity, but there are a few key tricks to making them shine:

1. Even cutting: Make sure all chicken pieces and vegetables are similar in size so they cook evenly.

2. Don’t overcrowd the pan: Give everything enough space so it roasts instead of steaming. Use two sheet pans if necessary.

3. Layer flavor: Add part of the sauce at the beginning for cooking, then finish with fresh sauce at the end for brightness and gloss.

These small details elevate a basic recipe into something that feels polished and restaurant-worthy.

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Nutrition Breakdown

This dish provides a balance of macronutrients:

• Protein: Chicken is a lean source of protein, helping with muscle repair and satiety.

• Carbohydrates: Pineapple and honey bring natural sugars, while rice or noodles as a side provide sustained energy.

• Healthy fats: Minimal oil keeps the fat content lower, while soy sauce contributes a savory depth.

• Micronutrients: Pineapple offers vitamin C, manganese, and antioxidants, while any added vegetables increase fiber, vitamins, and minerals.

Overall, it’s a wholesome and satisfying meal that can easily fit into a balanced diet.

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Make-Ahead and Storage

One of the best things about this recipe is how well it works for meal prep.

• Make ahead: Marinate the chicken in the sauce for up to 24 hours before baking. This deepens the flavor and makes dinner even faster.

• Storage: Leftovers keep in the refrigerator for 3–4 days. Store in an airtight container.

• Reheating: Warm gently in the oven or on the stovetop to keep the chicken juicy. Add a splash of water or broth if the sauce thickens too much.

• Freezing: You can freeze the cooked dish for up to 2 months. Thaw in the fridge overnight and reheat before serving.

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Frequently Asked Questions

1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks (drained) work perfectly in this recipe.

2. Is teriyaki sauce necessary?
It’s a key flavor component, but if you don’t have it, you can increase the soy sauce and honey slightly and add a touch of ginger and garlic.

3. Can I double the recipe?
Absolutely. Just use two sheet pans to avoid overcrowding.

4. How do I keep the chicken from drying out?
Cut the chicken into even, not too small pieces, and avoid overbaking. A thin coating of sauce also helps lock in moisture.

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Final Thoughts

The Hawaiian Chicken Sheet Pan Dinner is proof that weeknight meals can be both easy and exciting. With juicy chicken, sweet pineapple, and a glossy teriyaki-honey glaze, it delivers the kind of flavor that makes dinner feel special without demanding hours in the kitchen.

Whether you serve it over fluffy rice, toss it with noodles, or simply enjoy it straight off the pan, this recipe will quickly become a household favorite. And because it’s customizable, you can adjust it to suit your tastes or use whatever vegetables you have on hand.

This is more than just a quick meal—it’s a taste of the tropics, baked onto one pan, ready to brighten your evening.