If your taste buds have been begging for a little vacation but your calendar (and budget) says otherwise, let me introduce you to my Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This dish is like a postcard from the tropics — sweet pineapple, colorful peppers, tender chicken, all roasted together in one pan. It’s one of my favorite sheet pan dinners recipes because you get bold, sunny flavors with almost zero cleanup. Perfect for busy weeknights or those summer dinners when you’d rather be outside than scrubbing pots.
Table of Contents
Why You’ll Love This Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- It’s an all-in-one meal — veggies, protein, and that sweet-tangy pop from the pineapple.
- Minimal prep and cleanup (bless the person who invented sheet pan recipes).
- Works year-round but shines bright as a summer dinner.
- Great for anyone looking for healthy dinner recipes that still taste like comfort food.
Ingredients
- Chicken breast — lean protein base for our main dish recipe.
- Fresh pineapple chunks — the tropical sweetness that ties it all together.
- Bell peppers (red, yellow, or orange) — vibrant crunch and color.
- Red onion — a little zip to balance the sweet.
- Olive oil — helps everything roast beautifully.
- Soy sauce — adds savory depth.
- Honey — enhances the pineapple’s natural sweetness.
- Garlic — because chicken dishes recipes are always better with it.
- Ground ginger — gives it that island flair.
- Salt & pepper — the essentials.
Step-by-Step Instructions
- Prep the chicken: Cut chicken breasts into bite-sized chunks. This helps them cook quickly and evenly.
- Mix the marinade: In a bowl, whisk olive oil, soy sauce, honey, garlic, and ginger. Toss in the chicken and let it hang out for at least 10 minutes while you prep the veggies.
- Chop the veggies & pineapple: Keep pieces similar in size so everything roasts evenly.
- Assemble the sheet pan: Spread chicken, peppers, onion, and pineapple on a lined baking sheet. Drizzle with leftover marinade.
- Roast: Bake in a hot oven (around 400°F) for 20-25 minutes, stirring halfway.
- Serve: Scoop onto plates and serve over rice, quinoa, or lettuce wraps for a lighter twist.
Cooking Tips
- If you like extra caramelization, broil for the last 2 minutes.
- Swap chicken breast for thighs if you want juicier meat.
- Fresh pineapple is best, but canned works in a pinch (just drain well).
- This works great as a meal prep recipe — store in containers for up to 4 days.
A Little Story
The first time I made this, my husband walked into the kitchen and said, “Why does it smell like a beach vacation in here?” I told him it was my way of making us feel like we’d escaped to Hawaii without leaving our zip code. The dogs didn’t care about the theme; they were just hoping something would drop.
FAQs
Can I make this ahead? Absolutely! This is one of those chicken dinner recipes that tastes even better the next day.
Can I use frozen peppers? Yes, but roast them from frozen and expect a softer texture.
Is this gluten-free? Use tamari or coconut aminos instead of soy sauce and you’re good to go.
This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is proof that healthy dinner recipes don’t have to be boring. It’s colorful, flavorful, and makes even a Tuesday night feel like a summer vacation. Now that’s a trip I’ll take any day.
Print
Sheet Pan Hawaiian Chicken with Pineapple and Peppers
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sweet pineapple, colorful peppers, and tender chicken come together in one easy sheet pan dinner for tropical flavor with minimal cleanup.
Ingredients
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
2 cups fresh pineapple chunks
2 large bell peppers (red, yellow, or orange), chopped into 1-inch pieces
1 medium red onion, chopped
2 tbsp olive oil
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey
3 cloves garlic, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.
3. Add chicken to the bowl and toss to coat. Let marinate for at least 10 minutes.
4. Meanwhile, chop pineapple, bell peppers, and red onion into evenly sized pieces.
5. Spread chicken, pineapple, peppers, and onion evenly on the prepared baking sheet.
6. Drizzle any remaining marinade over the top.
7. Roast for 20-25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
8. Optional: Broil for the last 2 minutes for extra caramelization.
9. Serve hot over rice, quinoa, or in lettuce wraps.
Notes
For juicier meat, swap chicken breasts for boneless skinless thighs.
Fresh pineapple works best, but canned can be used if drained well.
This recipe stores well for up to 4 days in the refrigerator for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
Keywords: Sheet Pan Dinners Recipes, Healthy Dinner Recipes, Sheet Pan Recipes, Summer Dinner, Chicken Dinner Recipes, Chicken Breast Recipes, Main Dish Recipes