Sheet Pan Hawaiian Chicken
Sheet Pan Hawaiian Chicken

Sheet pan dinners are lifesavers for busy people, and this Sheet Pan Hawaiian Chicken is no exception. Mix the chicken, peppers and pineapple together, bake, add a soy-ginger sauce and serve. Boom! Dinner is ready.

Sheet pan dinners are such an easy way to get veggies, protein, and some sort of tasty gravy all in one place. In the oven, turn it up and boom! You have a dinner of flavors all melding together.

This one combines chicken, peppers, and pineapple with a soy-ginger sauce—and is ready in about half an hour. Score!

The super easy 5 ingredient cookbook

This recipe comes to us from Sarah Caron, author of The super easy 5 ingredient cookbook. She is a writer, editor, blogger and recipe developer based in Maine.

She is also a single mother of two busy children. “We don’t have time for long lists of ingredients or complicated instructions. We just want to eat well together every night,” she says.

When I heard about this book I thought it felt similar to what we love to make at Simply Recipes. Sarah Caron’s goal is to make eating fresh, whole foods “easy, fun and doable, even on busy evenings,” she says.

“Quick and easy cooking from scratch is not only what I built my blog, Sarah’s Cucina Bella, on, but also how I cook at home,” she says.

The recipes in Sarah Caron’s book

If the recipes can be made by themselves in 30 minutes or less, require one pot, are uncooked and/or freezer safe, or are gluten free, this is indicated. All these details are helpful organizing principles for busy people.

There are some recipes I want to try asap such as: Garlic Parsley Sweet Potato Fries, the Easy Tomato and Black Bean Soup, and maybe even the Easy Meatball Marinara– mostly because I love collecting and comparing meatball recipes and this one promises to be ready in half an hour!

The benefit of a 5 ingredient recipe

Limiting the recipes to five ingredients makes the cookbook very accessible and the dishes easy to implement. It not only streamlines the cooking process but also saves prep time.

Many of the ingredients are pantry staples. So even if you can’t go shopping, you probably have the ingredients to cook something from this book—especially if you cook regularly.

Even if you’re just starting out, this cookbook has what every responsible cookbook should — some guidelines for stocking your pantry, cooking well from this book, or generally making a good dinner in no time.

It’s easy to see this cookbook in the hands of parents, sure, but I think college students or recent grads on their own would also benefit – or anyone of any age new to cooking! I also see the appeal for those who have cooked all their lives (like retirees or grandparents) and want to get back to basics, making simple, wholesome meals that taste great using real ingredients.

Let’s make a Tin Tin Hawaiian Chicken!

This recipe for Hawaiian Chicken fits into this easy-prep category. When you’ve got a pepper in the fridge, chicken in the freezer, and a can of pineapple, you’re pretty much ready to go. (You may have to go to the store for the fresh ginger in this recipe, depending on whether or not you usually have it in your fridge.)

Plated meals are wonderful because everything cooks at the same time. This sweet and savory dish goes perfectly with rice. I used basmati, but feel free to use your favorite. You can also use any type of bell pepper, and Caron says sliced ​​red onions are great too.

A note! When making this recipe, I doubled the soy sauce to 1/2 cup because I thought it might be nice to serve as a side dish, a la Chinese-American takeout, when you’re having chicken, pineapple, peppers, and rice mix together .

More Favorite Cookbook Recipes!

  • Pot Sticker Stir Fry by Nom Nom Paleo
  • Quick Sausage, Kale and Crouton Sauté from Smitten Kitchen Every Day
  • Quick Chicken Pho from the Pho cookbook
  • Baker’s Royale Speculaas Brownie Cake
  • Roasted Cabbage with Bacon Gremolata from Eating from the Ground Up

Sheet Pan Hawaiian Chicken

preparation time
5 minutes

cooking time
25 minutes

total time
30 minutes

up to 4 servings

Recipe reprinted with permission from the publisher of The super easy 5 ingredient cookbook by Sarah WalkerCaron.

This recipe is easy to double; If necessary, spread on two trays and bake in the upper and lower third of the oven.

note: I doubled the amount of soy sauce to 1/2 cup to have some for tableside use.


  • 1 pound thinly sliced ​​chicken breast, cut into strips

  • 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved

  • 1 red bell pepper, seeded and cut into strips

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup soy sauce or tamari (gluten-free if needed)

  • 1 tablespoon freshly grated ginger

  • Boiled rice for serving


  1. Bake chicken:

    Preheat oven to 400°F. Arrange the chicken on a non-stick baking sheet (or line a sheet with aluminum foil).

    Place the pineapple chunks and strips of pepper on and around the chicken. Drizzle with olive oil, season with salt and pepper and bake for 20 minutes.

  2. Make the sauce:

    In a measuring cup, whisk together the soy sauce, 5 to 6 tablespoons reserved pineapple juice, and grated ginger. Put aside.

  3. Spread with the sauce:

    After 20 minutes, remove the pan from the oven and generously brush the chicken, pineapple and peppers with the sauce.

    Bake an additional 5 to 7 minutes, until the peppers are lightly browned around the edges and the pineapples are lightly caramelized.

  4. Take out and serve:

    Remove from the oven and serve immediately with rice and the additional sauce. Leftovers can be stored in covered containers in the refrigerator for up to 3 days.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!