Bright, juicy, and easy to pull together, this Hawaiian Chicken is a weeknight winner with sweet pineapple and tender baked chicken that feels like a mini vacation. It comes together quickly and reheats well for lunches. For another quick poultry dinner idea, try our lemon feta Greek chicken recipe for a different flavor profile.
Why You’ll Love This Hawaiian Chicken
- Tropical, family-friendly flavors everyone recognizes.
- One-pan baking makes cleanup quick.
- Ready in under an hour from start to finish.
- Great for meal prep and tasty leftovers.
- Kid-approved sweet-and-savory balance.
Ingredients Needed
- Protein
- 1 lb chicken breasts
- Fruit
- 1 cup pineapple chunks
- Veggies
- 1 bell pepper, chopped
- 1 cup broccoli florets
- Sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Spices
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken breasts, pineapple chunks, bell pepper, and broccoli.
- Drizzle with olive oil and soy sauce, then season with salt and pepper.
- Toss until everything is well coated.
- Spread the mixture evenly on a baking sheet.
- Bake for about 25-30 minutes or until the chicken is cooked through, then serve warm and enjoy your tropical meal!
Serving Suggestions Hawaiian Chicken
- Serve over steamed white rice or coconut rice for extra island vibes.
- Spoon over quinoa for a protein-packed bowl.
- Top with sliced green onions and sesame seeds for color and crunch.
- Offer a light side salad and lime wedges for brightness.
- Set out a small bowl of creamy buffalo chicken dip for guests to snack on before the main meal.
Tips for Success Hawaiian Chicken
- Cut chicken into even pieces so everything cooks at the same rate.
- Watch broccoli closely to keep it bright and slightly crisp.
- Use canned pineapple with juice drained, or fresh for a sweeter bite.
- Check internal chicken temperature reaches 165°F for safety.
- Stretch leftovers by turning them into a casserole like a comforting carb chicken casserole the next day.
Variations
Here are a few easy ways to change it up:
- Swap chicken breasts for boneless skinless thighs for juicier results.
- Add a drizzle of sriracha or red pepper flakes to make it spicy.
- Mix in sliced snap peas or carrots for more color and crunch.
- Make it dairy-free and gluten-free by serving over cauliflower rice and using gluten-free soy sauce.
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Hawaiian Chicken
This bright and juicy Hawaiian Chicken combines tender baked chicken with sweet pineapple and colorful veggies for a delicious weeknight meal.
Ingredients
Protein
- 1 lb chicken breasts
Fruit
- 1 cup pineapple chunks Use canned pineapple with juice drained or fresh for a sweeter bite.
Veggies
- 1 large bell pepper, chopped
- 1 cup broccoli florets Watch closely to keep it bright and slightly crisp.
Sauce
- 2 tablespoons soy sauce Use gluten-free soy sauce if needed.
- 1 tablespoon olive oil
Spices
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken breasts, pineapple chunks, bell pepper, and broccoli.
- Drizzle with olive oil and soy sauce, then season with salt and pepper.
- Toss until everything is well coated.
- Spread the mixture evenly on a baking sheet.
Cooking
- Bake for about 25-30 minutes or until the chicken is cooked through, then serve warm and enjoy your tropical meal!
Notes
Cut chicken into even pieces so everything cooks at the same rate. Check internal chicken temperature reaches 165°F for safety. Stretch leftovers by turning them into a comforting carb chicken casserole the next day.