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Easy Hawaiian Chicken Sheet Pan Recipe 5-Ingredient Sweet Tangy Dinner

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A quick and easy sheet pan dinner featuring juicy chicken breasts roasted with caramelized pineapple and a sweet-tangy glaze made from soy sauce, honey, and garlic powder. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds skinless, boneless chicken breasts
  • 1.5 cups fresh pineapple chunks
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a rimmed sheet pan with parchment paper or aluminum foil.
  3. In a medium bowl, whisk together soy sauce, honey, and garlic powder until smooth.
  4. Arrange the chicken breasts evenly spaced on the sheet pan.
  5. Brush or spoon half the glaze over the chicken breasts; reserve the other half.
  6. Scatter the fresh pineapple chunks around the chicken on the pan.
  7. Roast in the oven for 20 minutes.
  8. Remove the pan, flip the chicken breasts, spoon the remaining glaze over the chicken, and toss the pineapple chunks to coat lightly.
  9. Return to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from oven and let the chicken rest for 5 minutes before slicing.

Notes

Use even-sized chicken breasts for uniform cooking. Let chicken rest after baking to keep it juicy. Fresh pineapple caramelizes better than canned. Turn chicken halfway through cooking to prevent honey glaze from burning. Optional: add smoked paprika or pineapple juice to glaze for extra flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. For a spicy kick, add sriracha or chili garlic sauce to the glaze.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, pineapple chicken, sweet and tangy chicken, quick dinner, 5-ingredient recipe

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