Sheet Pan Hawaiian Chicken With Pineapple And Peppers Recipe

Sheet Pan Hawaiian Chicken With Pineapple And Peppers Recipe. It’s a one-pan chicken dinner where everything—chicken, pineapple, and veggies—cooks together on a single sheet pan.

The soy-lime marinade with a touch of brown sugar gives the Sheet Pan Hawaiian Chicken With Pineapple And Peppers that signature sweet-and-savory island flavor. Plus, cleanup is a breeze since everything roasts in one pan.

There are nights when I just don’t feel like standing over the stove juggling multiple pans. That’s exactly when this Sheet Pan Hawaiian Chicken With Pineapple And Peppers Recipe comes to the rescue. It’s one of those meals that looks like I put in way more effort than I did, and my family always asks for seconds.

The mix of juicy chicken breasts, sweet pineapple chunks, and colorful peppers tossed in a tangy soy-lime marinade makes every bite feel like a mini vacation.

I actually made this for a summer potluck once, and it was gone before the burgers were. That’s when I knew this recipe had to be shared here.

How To Make Hawaiian Chicken With Pineapple And Peppers?

Recipe Overview

This Sheet Pan Hawaiian Chicken With Pineapple And Peppers is easy, flavorful, and perfect for weeknight cooking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Resting Time: 5 minutes
• Total Time: 45 minutes
• Cuisine: Hawaiian-inspired
• Course: Dinner / Main Dish
• Difficulty Level: Easy
• Yield: 4 servings
• Calories: About 320 per serving

Equipment You’ll Need

• Large sheet pan (lined with foil or parchment)
• Mixing bowls
• Whisk
• Cutting board and knife
• Tongs or a spatula

Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup low-sodium soy sauce
• 1 tbsp brown sugar
• Salt and black pepper, to taste
• Juice of 1 lime

For the Vegetables:

• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ red onion, cut into wedges

Ingredient Notes

1. Chicken: Boneless chicken thighs work if you like darker meat.

2. Pineapple: Fresh is best for texture, but canned works when you’re short on time.

3. Peppers: Any color bell peppers will do—green adds a slightly bitter balance.

4. Soy Sauce: Stick with low-sodium to control the saltiness.

5. Brown Sugar: Helps caramelize the chicken and pineapple.

Instructions

1. Preheat the oven:

Set to 400°F (200°C). Line a sheet pan with foil or parchment.

2. Make the marinade:

In a bowl, whisk olive oil, soy sauce, lime juice, garlic, brown sugar, salt, and black pepper.

3. Marinate the chicken:

Place chicken breasts in the bowl and coat well. Let it sit for 10–15 minutes while you prep the veggies.

Tip: If you have more time, marinate for 1–2 hours in the fridge for deeper flavor.

4. Prep the sheet pan:

Arrange marinated chicken in the center of the sheet pan. Scatter pineapple, red bell pepper, yellow bell pepper, and red onion around the chicken.

5. Roast:

Bake for 20–25 minutes, flipping chicken halfway, until it reaches 165°F internal temperature.

6. Broil (optional):

For golden caramelized edges, broil for the last 2–3 minutes.

7. Rest and serve:

Let the chicken rest for 5 minutes before slicing.

Nutrition Facts (Per Serving)

• Calories: ~320
• Protein: 34g
• Carbs: 18g
• Fat: 10g
• Fiber: 3g
• Sugar: 10g

Recipe Note

If using canned pineapple, drain it well, or the extra liquid will prevent caramelization on the sheet pan.

FAQ

Conclusion

This Sheet Pan Hawaiian Chicken With Pineapple And Peppers Recipe is my go-to when I want something easy, colorful, and full of flavor without a pile of dirty dishes.

I’d love for you to try it and tell me what you think—drop a comment or share a picture of your plate. Let’s keep making simple dinners taste amazing together!