We’re big fans of easy dinners in our house, and these Sheet Pan Hawaiian Chicken Fajitas are one of those magical recipes that checks every box: low effort, high reward, and zero fuss. I have three teenagers, so when I tell you I double this recipe every single time, I mean it. These fajitas disappear fast! No leftovers, no complaints, just clean plates and happy bellies.
This dinner is all about bold flavor and simplicity. Fresh bell peppers, red onion, and juicy pineapple get tossed together with thinly sliced chicken breast and the perfect blend of seasoning. Everything roasts up on a single sheet pan (hello, easy cleanup), and dinner is ready in under 30 minutes. It’s the easiest “I made something amazing” meal you’ll ever make.
A Tropical Twist on a Weeknight Favorite
These aren’t your average fajitas; there’s a little island flair in every bite thanks to that sweet pineapple. The caramelized edges from the oven bring out a natural sweetness that pairs beautifully with the savory, seasoned chicken and tender-crisp veggies. If you’re someone who loves that sweet-and-savory combo (hi, same), this is going to be a regular on your dinner menu too.
We love piling the fajita mixture into warm corn tortillas and topping it off with crumbled queso fresco and a generous sprinkle of fresh cilantro. But honestly? You can build your own adventure here. Sour cream, avocado, pickled red onions, a little drizzle of hot sauce. It’s the kind of dinner that’s super customizable, especially if you have picky eaters or a fridge full of odds & ends to use up.
Tips & Tricks for the Best Hawaiian Chicken Fajitas
If you’ve got teens like I do, go ahead and double it. One pan is never enough around here.
To save time, you can slice your veggies and chicken ahead of time and store them in the fridge until you’re ready to cook.
Don’t overcrowd the sheet pan! If everything is too close together, it’ll steam instead of roast. Use two pans if you’re doubling.
And if you’re feeling extra, you can warm your tortillas directly over a gas burner for that slightly charred edge. Totally optional, but so worth it.
Looking for more low-effort, high-reward meals?
Be sure to check out my Egg Roll in a Bowl recipe (seriously, so satisfying and comes together in one pan) and my One Pan Lemon Chicken Rice; another dinner we’ve got on repeat around here. Both are simple, stress-free recipes that anyone can make, even on the busiest weeknights.
Go ahead & bookmark this one, or pin it to your weeknight meals board. You’re going to be glad you have it on hand the next time 5PM rolls around and you’ve got a hungry crew staring you down.
Sheet Pan Hawaiian Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breast sliced into thin strips
- 1 red bell pepper sliced into strips
- 1 orange bell pepper sliced into strips
- 1 red onion sliced into strips
- 1 20 oz can pineapple chunks drained & set aside
- 1/3 cup juice from can of pineapple chunks
- 1/3 cup fresh lime juice
- 1/3 cup olive oil
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic minced
- 1 packet fajita seasoning optional
For serving
- queso fresco
- cilantro
- fresh salsa
- sour cream
- avocado
- corn tortillas
Instructions
- In a large bowl, combine pineapple juice, oil, lime juice, sugar, Worcestershire, cumin, chili powder, smoked paprika, salt, pepper, and garlic. Whisk well until combined.
- In a large zip closure bag, add chicken and the marinade. Refrigerate for one hour or overnight.
- Preheat oven to 400℉. Lightly spray a 13×19 inch baking pan.
- In a large bowl, toss together peppers, onion, and pineapple. Season with salt and pepper or whatever your family likes (I often do a packet of fajita seasoning).
- Transfer chicken from bag to the bowl with the veggies using tongs, leaving behind extra liquid form the marinade.
- Toss veggies and chicken together.
- Transfer to prepared baking sheet and bake for 30-40 minutes, tossing once halfway through cooking.
- Serve with corn tortillas, queso fresco, and cilantro.
