“I dumped chicken and pineapple on a pan—30 minutes later, dinner felt like a vacation”

Last week, I hit that dinner wall—you know the one. The “if I make one more pasta dish, I might scream” wall. I wanted something fun. Something with color. Something that didn’t come from a box or cost $50 in takeout.

Enter: this Hawaiian Sheet Pan Chicken Dinner. It’s sweet, savory, and made from what I already had in the pantry and freezer. And the best part? It cooks on one sheet pan. That means fewer dishes, less stress, and more time to actually sit down at the table.

It smells like summer. It tastes like takeout. And it’s done in 30 minutes flat.

Why You’ll Love This Recipe:

• One pan = fewer dishes
• Sweet, tangy flavors the kids gobbled up
• Great way to use up random pantry and fridge stuff
• Easy to double for meal prep or a crowd

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 1 bell pepper, chopped
• 1 small onion, sliced
• 1 can (15 oz) pineapple chunks, drained (save the juice!)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1 tsp ginger powder (optional)
• 1 tbsp olive oil
• Salt + pepper to taste

Directions:

1. Preheat oven to 425°F.
2. Whisk together soy sauce, brown sugar, ketchup, garlic powder, and 2–3 tablespoons of the pineapple juice.
3. On a sheet pan, arrange chicken, bell pepper, onion, and pineapple chunks.
4. Drizzle with olive oil and pour sauce over everything. Toss to coat.
5. Bake for 30–35 minutes, flipping chicken once, until everything is caramelized and delicious.
6. Optional: Broil for 2–3 minutes at the end for those crispy edges.

Real Mom Tip:

Line your sheet pan with foil or parchment for even easier cleanup—and if your kids don’t love onions, just swap in extra bell pepper.

Budget Breakdown:

• Chicken: ~$4
• Canned pineapple: ~$1
• Bell pepper/onion: ~$2
• Pantry items (already on hand): negligible
• Total: ~$7 for 4 servings = $1.75/serving

Make It Your Own:

• Add snap peas, broccoli, or green beans for extra veggies
• Use frozen stir-fry mix to save time and money
• Toss in chili flakes or sriracha for a sweet-heat twist

We served ours over leftover rice, and it was one of those rare nights where no one picked around their plate or asked, “What is this?” Instead, I got a “this is GOOD” with a full mouth and happy faces.

So if you’ve got chicken, a can of pineapple, and 30 minutes—you’ve got dinner that feels like a mini vacation.

Hawaiian Sheet Pan Chicken Dinner (Frugal Family Version)

Serves: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes

Ingredients:

• 4 boneless, skinless chicken thighs or breasts (use what’s cheaper)
• 1 bell pepper, chopped (any color)
• 1 small onion, sliced
• 1 can (15 oz) pineapple chunks, drained (reserve juice!)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1 tsp ginger powder (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 cup cooked rice or noodles to serve

Instructions:

1. Preheat oven to 425°F.
2. In a small bowl, whisk together soy sauce, brown sugar, ketchup, garlic powder, and a splash (about 2–3 tbsp) of the reserved pineapple juice.
3. On a large sheet pan, arrange chicken, bell pepper, onion, and pineapple chunks. Drizzle with olive oil, then pour sauce mixture over everything.
4. Toss gently to coat, spreading everything in a single layer.
5. Roast for 30–35 minutes, flipping chicken halfway through, until chicken is cooked and veggies are tender and caramelized.
6. Optional: Broil for 2–3 minutes to char the edges a little (so good!).