Sheet Pan Hawaiian Chicken with Pineapple and Peppers is that weeknight rescue dinner I keep on speed dial. You throw everything on one pan, it smells like pure vacation in your oven, and cleanup is basically a victory lap. If you love a balance of sweet, savory, and a tiny kick of heat, this is your new go-to. I make it when I want bold flavor without hovering over the stove. You’ll get juicy chicken, caramelized pineapple, and tender peppers in under an hour. Let me show you how I make it pop with simple pantry ingredients and a few easy tricks.
Hawaiian chicken sheet pan dinner
Here is why this recipe has my whole heart. It tastes like it took all day, but it’s a classic toss, roast, and relax kind of meal. The magic happens with a quick marinade that pulls pineapple sweetness into the chicken while salty coconut aminos or soy sauce keeps everything grounded. Bell peppers add color and crunch, and the juices reduce just enough to glaze the chicken as it roasts. It is cozy, bright, and a crowd pleaser for picky eaters and spice lovers alike.
If you are skeptical about pineapple in savory dishes, trust me. Roasting makes the fruit caramelize at the edges and turns those juices into a shiny, sticky finish on the chicken. I serve this right on the pan with a scoop of rice, or I pile it into bowls with shredded cabbage for crunch. On especially busy nights, I even use pre-cut produce to make it extra fast.
Curious about more quick sheet pan ideas for busy nights? Try this simple favorite too: sheet pan beef and broccoli. It uses the same weeknight strategy with a different flavor vibe, and it is amazing when you want variety without extra effort.
I like to say this is the more colorful cousin of the classic chicken and rice. It is also a perfect recipe for meal prep. Leftovers reheat beautifully, and the flavors even deepen by day two. If you need a reliable, simple dinner that still feels special, Sheet Pan Hawaiian Chicken with Pineapple and Peppers will not let you down.
Ingredients needed
Nothing fancy here, just pantry staples and fresh produce. You can find everything at any grocery store, and you can swap a few things if needed.
- Chicken: 1.5 to 2 pounds boneless skinless chicken thighs, cut into bite-size pieces. Breasts work too, but thighs stay juicier.
- Pineapple: 2 cups chunks, fresh if possible. Canned in juice works, drained. Save a splash of that juice for the marinade.
- Bell peppers: 2 large, mixed colors, sliced into strips.
- Red onion: 1 medium, sliced, optional for extra sweetness.
- Garlic: 3 cloves, minced.
- Ginger: 1 tablespoon fresh grated, or 1 teaspoon ground if you must.
- Coconut aminos or soy sauce: 1/3 cup. Coconut aminos keeps it naturally gluten free and slightly sweeter.
- Rice vinegar or apple cider vinegar: 1 tablespoon for brightness.
- Honey or maple syrup: 1 to 2 tablespoons, to taste.
- Toasted sesame oil: 1 teaspoon for a hint of nutty depth.
- Crushed red pepper flakes: a pinch, optional for gentle heat.
- Salt and pepper: to taste.
- Neutral oil: 1 tablespoon, like avocado oil, for roasting.
- Optional garnishes: sliced green onions, sesame seeds, lime wedges, or cilantro.
Tip for busy nights: use pre-cut pineapple and bagged sliced peppers. You can toss everything on the pan in minutes. If you are craving comfort classics this week, keep this cozy option on hand too: easy Instant Pot chicken noodle soup. It is straightforward and so satisfying.
How to make a Hawaiian chicken sheet pan dinner
Fast steps, big flavor. Here is how I pull it off without fuss.
- Prep the pan: Line a large rimmed sheet pan with parchment for easy cleanup. Heat your oven to 425°F.
- Make the marinade: In a bowl, whisk 1/3 cup coconut aminos or soy sauce, 1 tablespoon vinegar, 1 to 2 tablespoons honey, 1 teaspoon sesame oil, 1 to 2 tablespoons pineapple juice, garlic, ginger, red pepper flakes, and a pinch of salt and pepper.
- Marinate: Toss the chicken pieces in half the marinade and let sit for 15 to 30 minutes while the oven heats. Reserve the other half for basting.
- Load the pan: Add peppers, red onion, and pineapple to the pan. Drizzle with oil and a pinch of salt. Arrange chicken pieces in a single layer over the veggies.
- Roast: Bake for 18 to 22 minutes, stirring halfway so everything cooks evenly. Brush with the reserved marinade during the last 5 minutes.
- Finish: For extra caramelized edges, switch to broil for 1 to 2 minutes at the end. Watch closely.
- Serve: Let the chicken rest 3 minutes. Top with green onions, sesame seeds, and a squeeze of lime. Check that chicken reaches 165°F internally for safety.
Timing and temperature
I like hot and fast roasting to get color without drying the meat. If your chicken pieces are large, add a couple extra minutes. Thin slices might be done sooner. Ovens vary, so start checking early. If the pan looks crowded, split it into two pans to avoid steaming. You will get better browning and a more flavorful finish.
For another simple crowd pleaser that cooks itself, peek at this easy dinner favorite: garlic parmesan crockpot chicken and potatoes. It is a set it and forget it win on busy days.
Recipe tips
Want bigger flavor and better texture without extra work? These small tweaks make a big difference.
Use a dry pan surface. Spread everything in a single layer so the heat can roast, not steam. If the pan is crowded, move half to another pan.
Marinate smart. Even 15 minutes helps, but if you have time, 1 to 2 hours in the fridge adds more depth. Do not use the marinade that touched raw chicken as a sauce unless you boil it first.
Balance the sweetness. Pineapple and honey add sweetness, so keep the vinegar and a pinch of salt to balance it out. A squeeze of lime at the end brightens everything.
Broil carefully. One minute under broil creates caramelized edges that taste like a backyard cookout. Keep the door cracked and eyes on the pan so nothing burns.
Make it a bowl. I love serving it over jasmine rice, cauliflower rice, or fluffy quinoa. Add shredded cabbage or cucumbers for crunch. The contrast makes every bite pop.
“I made this after work and my husband asked where I ordered dinner from. The pineapple caramelized perfectly, and the chicken stayed juicy. It is going in our regular rotation.”
For more quick comfort-food vibes with a twist, try this fast favorite too: spicy shrimp and peppers. It is a 30-minute dinner that pairs perfectly with rice or noodles.
Substitutions & Additions
Make it your own
If you are out of thighs, chicken breasts work fine. Just keep an eye on the clock and pull them as soon as they hit 165°F. Pork tenderloin cubes also roast up beautifully with this marinade, and tofu can be delicious if you press it well and roast until crisp on the edges.
You can absolutely use canned pineapple as long as it is packed in juice, not syrup. Drain well so you do not dilute the marinade. Toss in extra veggies like snap peas or broccoli if you have them. Just cut to similar sizes so everything cooks evenly.
Want more heat? Add sliced jalapeños or a tablespoon of sriracha to the marinade. If you prefer a less sweet version, cut the honey in half and use a splash more vinegar for balance. For a gluten free swap, stick with coconut aminos and make sure any rice vinegar you use is labeled gluten free.
If you are eating low carb, skip the honey and serve over cauliflower rice. On busy days when you want set it and forget it chicken, here is another cozy keeper: easy crockpot rotisserie-style chicken. It makes the best leftovers for salads and wraps.
I also love tossing in a handful of cashews during the last 5 minutes of roasting for crunch. Fresh cilantro or basil on top gives a final burst of color and freshness that tastes like sunshine.
Common Questions
Can I marinate the chicken overnight? Yes, up to 12 hours is fine. Keep it chilled and leave some marinade reserved for basting so you do not run out after the initial soak.
Do I have to use fresh pineapple? Fresh tastes best and caramelizes beautifully, but canned in juice works well. Drain it first and pat dry for better browning.
Can I use frozen chicken? Thaw it first so it cooks evenly. Frozen chicken releases extra moisture, which can steam the veggies and reduce browning.
What vegetables can I swap in? Broccoli florets, snap peas, zucchini slices, or carrots work. Match sizes and watch cooking times since harder veggies may need a few extra minutes.
How do I store and reheat leftovers? Store in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F for 8 to 10 minutes so it stays tender.
Let’s get this on your table tonight
This dish checks all the boxes. It is fast, family-friendly, and the sweet-savory combo is a little addictive. Sheet Pan Hawaiian Chicken with Pineapple and Peppers gives you caramelized fruit, juicy chicken, and bright veggies with very little effort. If you like exploring different versions, you might enjoy this take too for inspiration and flavor ideas: Sheet Pan Hawaiian Chicken – Erin Lives Whole. And if you want another fast dinner winner while you meal plan, peek at this speedy classic: Instant Pot spaghetti with meat sauce.
Roll with what you have, keep the marinade simple, and do not forget that squeeze of lime at the end. I hope this becomes your midweek hero too. Now grab that pan and make something colorful and happy tonight.
Hawaiian Chicken Sheet Pan Dinner
Ingredients
Main ingredients
- 1.5 to 2 pounds boneless skinless chicken thighs, cut into bite-size pieces Breasts work too, but thighs stay juicier.
- 2 cups chunks of fresh pineapple Canned in juice works, drained. Save a splash of that juice for the marinade.
- 2 large mixed color bell peppers, sliced into strips
- 1 medium red onion, sliced Optional for extra sweetness.
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger Or 1 teaspoon ground ginger if fresh is not available.
- 1/3 cup coconut aminos or soy sauce Coconut aminos keeps it naturally gluten free and slightly sweeter.
- 1 tablespoon rice vinegar or apple cider vinegar For brightness.
- 1 to 2 tablespoons honey or maple syrup To taste.
- 1 teaspoon toasted sesame oil For a hint of nutty depth.
- a pinch crushed red pepper flakes Optional for gentle heat.
- to taste salt and pepper
- 1 tablespoon neutral oil, like avocado oil For roasting.
- optional garnishes: sliced green onions, sesame seeds, lime wedges, or cilantro
Instructions
Preparation
- Line a large rimmed sheet pan with parchment for easy cleanup. Preheat your oven to 425°F.
- In a bowl, whisk together the coconut aminos or soy sauce, vinegar, honey, sesame oil, pineapple juice, garlic, ginger, red pepper flakes, and a pinch of salt and pepper to make the marinade.
- Toss the chicken pieces in half of the marinade and let sit for 15 to 30 minutes while the oven heats. Reserve the other half for basting.
Cooking
- Add the sliced peppers, red onion, and pineapple to the sheet pan. Drizzle with oil and a pinch of salt.
- Arrange the marinated chicken pieces in a single layer over the veggie mixture.
- Bake for 18 to 22 minutes, stirring halfway through, until the chicken is cooked through. Brush with the reserved marinade during the last 5 minutes.
- For extra caramelized edges, switch the oven to broil for 1 to 2 minutes at the end, watching carefully to avoid burning.
- Let the chicken rest for 3 minutes after removing from the oven, then top with green onions, sesame seeds, and a squeeze of lime.
