Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe

Sheet Pan Hawaiian Chicken with Pineapple and Peppers is one of those dishes that brings pure sunshine to your dinner table, no matter what the weather looks like outside. With juicy chicken, bursts of sweet pineapple, colorful peppers, and a zippy, garlicky soy-lime marinade, it’s a meal that packs a tropical punch with very little effort. This recipe is as gorgeous as it is simple, perfect for busy weeknights or even those nights you want something a little special without spending all day in the kitchen. Trust me, you’ll be going back for seconds!

Ingredients You’ll Need

Ingredients You’ll Need

It’s amazing how a handful of vibrant, everyday ingredients can transform into something so bold and full of flavor. Each component of this Sheet Pan Hawaiian Chicken with Pineapple and Peppers brings its own magic, whether it’s brightening the dish, adding depth, or giving that delightful color pop. Here’s what you’ll need, along with little tips to get the very best results.

• Chicken Breasts: Opt for boneless, skinless breasts for speedy prep and juicy, tender bites every time.
• Pineapple Chunks: Fresh pineapple is ideal for extra brightness, but canned works just as beautifully in a pinch.
• Red Bell Pepper: Red bells add sweetness and a gorgeous red glow to the finished dish.
• Yellow Bell Pepper: These bring another layer of sweetness and really make the sheet pan pop with color.
• Red Onion: The wedges mellow and caramelize in the oven, perfectly complementing the dish’s sweet elements.
• Garlic: Fresh minced garlic infuses every bite with aromatic, flavorful goodness.
• Olive Oil: Keeps everything tender and adds a lushness to the marinade.
• Low-Sodium Soy Sauce: Lends a savory depth without overpowering the fresh produce.
• Brown Sugar: A little brown sugar brings that signature Hawaiian-inspired sweetness to the dish.
• Salt and Black Pepper: A pinch of both sharpens and anchors all the vibrant flavors.
• Lime Juice: Just-squeezed lime adds zing and balances out the rich and sweet notes.

How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Step 1: Preheat Your Oven

Before anything else, get your oven warming up to 400°F (200°C). A fully preheated oven is your secret weapon for juicy chicken and perfectly roasted veggies. This high heat locks in all those delicious juices and gives you a beautiful golden finish on your Sheet Pan Hawaiian Chicken with Pineapple and Peppers.

Step 2: Whisk Up the Marinade

In a medium bowl, combine the olive oil, soy sauce, brown sugar, fresh minced garlic, and lime juice. Whisk it all together until the sugar dissolves and you have a glossy, tangy-sweet marinade that’s downright irresistible. This mixture will infuse every layer of the chicken with bold island flavors.

Step 3: Marinate the Chicken

Add your chicken breasts directly into the marinade, making sure each piece gets a proper soak. Let them sit for at least 30 minutes in the fridge—the longer, the better. This gives time for all those sweet, garlicky, and citrusy notes to really sink into the chicken, making every bite unforgettable.

Step 4: Prep the Veggies

While your chicken is soaking up its marinade, it’s the perfect time to chop your bell peppers, slice the red onion into wedges, and drain your pineapple chunks if you’re using canned. You want the pieces to be big enough to retain some bite after roasting—about 1-inch chunks are perfect for both veggies and pineapple.

Step 5: Arrange on the Sheet Pan

Line a large baking sheet with parchment paper for easy cleanup. Place the marinated chicken breasts right in the center, then surround them with your prepared pineapple, peppers, and onion. Try to spread everything out in a single layer so everything roasts evenly and caramelizes beautifully.

Step 6: Bake to Perfection

Slide your pan into the oven and bake for 25 to 30 minutes, or until the chicken reaches 165°F (75°C) on an instant-read thermometer. The vegetables should be sizzling and tender, with little caramelized edges, and the whole sheet will smell like a tropical paradise. Remove from the oven, let rest a few minutes, and get ready to serve up your Sheet Pan Hawaiian Chicken with Pineapple and Peppers!

How to Serve Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Garnishes

A handful of fresh chopped cilantro or a scatter of green onions turns this dish from homey to restaurant-style. A few squeezes of extra lime juice over the top just before serving will make those tropical flavors sing. Keep things bright and casual, and don’t hesitate to add some toasted sesame seeds if you’re feeling fancy!

Side Dishes

Steam up some fluffy jasmine or basmati rice so it can soak up all those irresistible juices. A side of simple coconut rice adds extra island flair. For a lighter option, serve your Sheet Pan Hawaiian Chicken with Pineapple and Peppers with a crisp green salad, or even some grilled corn for a laid-back backyard vibe.

Creative Ways to Present

Pile everything into a deep platter for a colorful family-style centerpiece, or slice the chicken and arrange it into lettuce cups with the veggies and pineapple for bright, tropical wraps. Small bowls of extra sauce or fresh chiles on the side let everyone customize their plate and add their own fun twist!

Make Ahead and Storage

Storing Leftovers

Pack cooled leftovers into airtight containers. This Sheet Pan Hawaiian Chicken with Pineapple and Peppers keeps well in the fridge for up to 3 days. The flavors actually get even more delicious overnight, making tomorrow’s lunch something to look forward to!

Freezing

If you find yourself with extra, portion everything into freezer-safe bags or containers. Lay the chicken and veggies flat so they freeze quickly and evenly. Label and date: your tropical feast will be ready for up to 2 months.

Reheating

For the best texture, spread leftovers on a sheet pan and warm in a 350°F (175°C) oven until hot. If you’re in a hurry, the microwave will work—just cover with a damp paper towel to help keep the chicken juicy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in Sheet Pan Hawaiian Chicken with Pineapple and Peppers and will be extra juicy. Just adjust the roasting time if needed, since thighs can be a bit thicker.

Is it better to use fresh or canned pineapple?

Both are fantastic! Fresh pineapple is a little tangier and adds a touch more brightness, while canned pineapple offers convenience and sweetness. Just be sure to drain canned pineapple well before adding it to the pan.

How can I make this dish spicier?

For a fun kick, toss some sliced jalapeños on the sheet pan or add a pinch of red pepper flakes to the marinade. Spicy and sweet is a match made in flavor heaven!

What other vegetables can I use?

Feel free to get creative—zucchini, sugar snap peas, or chunks of sweet potato all roast up beautifully alongside the chicken, peppers, and pineapple. Just keep pieces roughly the same size for even cooking.

Can I prep Sheet Pan Hawaiian Chicken with Pineapple and Peppers ahead of time?

Absolutely. You can marinate the chicken and chop the veggies up to a day in advance. Keep everything covered and chilled until it’s time to assemble and bake for effortless weeknight magic.

Final Thoughts

There’s something downright joyful about digging into a tray of Sheet Pan Hawaiian Chicken with Pineapple and Peppers—bright colors, juicy flavors, and barely any cleanup. Whether you’re cooking for family or simply treating yourself to a vibrant home-cooked meal, this recipe is a guaranteed mood-lifter. You’ve got to give it a try—your taste buds will thank you!

Print