🎉 Introduction
Bright, juicy, and packed with tropical-inspired flavor, Sheet Pan Hawaiian Chicken with Pineapple and Peppers is the kind of dinner that instantly lifts your mood. Tender chicken roasted alongside sweet pineapple and vibrant bell peppers creates a perfect balance of savory and sweet, all baked together on one pan for effortless cleanup and bold flavor.
What makes this recipe shine is its simplicity. As everything roasts together, the pineapple caramelizes slightly, the peppers soften and sweeten, and the chicken absorbs all those delicious juices. The result is a meal that feels exciting and fresh while still being comforting and filling.
Perfect for busy weeknights, family dinners, or meal prep, this recipe is naturally high in protein and full of colorful vegetables. Easy, flavorful, and incredibly satisfying, Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a one-pan meal you’ll want to keep on repeat.
🧰 Equipment Needed
- Large sheet pan
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Spatula or tongs
🛒 Ingredients
Protein
- 1½ lbs chicken breasts or chicken thighs, boneless and skinless
Fruits & Vegetables
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
Sauce & Seasoning
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 garlic cloves, minced
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
Cooking Fat
- 2 tablespoons olive oil
Garnish
- Green onions, sliced
These ingredients come together to create a sweet-and-savory Hawaiian-style chicken dish with juicy pineapple and tender roasted vegetables.
👩🍳 Directions
Step 1: Preheat and Prepare
- Preheat oven to 400°F (200°C).
- Line a sheet pan with parchment paper or lightly grease it.
Step 2: Prepare the Sauce
- In a bowl, whisk together soy sauce, honey, minced garlic, ground ginger, black pepper, and olive oil.
Step 3: Assemble the Pan
- Place chicken on the sheet pan.
- Add pineapple chunks and sliced bell peppers around the chicken.
Step 4: Add the Sauce
- Pour the sauce evenly over the chicken and vegetables.
- Toss gently to coat everything well.
Step 5: Bake
- Bake for 25–30 minutes, flipping the chicken halfway through, until fully cooked and lightly caramelized.
Step 6: Finish
- Remove from the oven and let rest for 5 minutes.
Step 7: Serve
- Garnish with sliced green onions.
- Serve warm.
🍽️ Servings & Timing
- Servings: 4–5
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Perfect for quick, colorful dinners.
🧊 Storage & Reheating
Refrigerator
- Store leftovers in an airtight container for up to 4 days.
Reheating
- Reheat in the oven or microwave until warmed through.
🥄 Variations
- Extra Sweet: Add more pineapple
- More Veggies: Add additional bell peppers
- Meal Prep Friendly: Portion with rice
- Kid-Friendly: Naturally sweet and mild
- Crispier Chicken: Broil for the last 2 minutes
- Low-Sodium Option: Use reduced-sodium soy sauce
❓ 10 FAQs
- Is this recipe sweet?
Yes, with balanced savory flavor. - Is it healthy?
Yes, balanced and protein-rich. - Can kids eat this?
Absolutely. - Is this good for meal prep?
Perfect for it. - Does pineapple get mushy?
No, it caramelizes nicely. - Can I double the recipe?
Yes, use two pans. - Is it beginner-friendly?
Very easy. - Does it reheat well?
Yes, very well. - Is it filling?
Yes, hearty and satisfying. - What makes it special?
One-pan cooking with tropical flavor.
🏁 Conclusion
This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is proof that simple meals can still feel exciting. With juicy chicken, caramelized pineapple, and colorful roasted peppers, it delivers bold flavor with minimal effort. Easy to prepare, family-friendly, and perfect for busy days, this one-pan dinner is a recipe you’ll come back to again and again.
Sheet Pan Hawaiian Chicken with Pineapple and Peppers – A Sweet, Savory, Colorful Dinner Made Easy in One Pan
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Line a sheet pan with parchment paper or lightly grease it.
- In a bowl, whisk together soy sauce, honey, minced garlic, ground ginger, black pepper, and olive oil.
- Place chicken on the sheet pan.
- Add pineapple chunks and sliced bell peppers around the chicken.
- Pour the sauce evenly over the chicken and vegetables.
- Toss gently to coat everything well.
- Bake for 25–30 minutes, flipping the chicken halfway through, until fully cooked and lightly caramelized.
- Remove from the oven and let rest for 5 minutes.
- Garnish with sliced green onions.
Notes
Refrigerator Store leftovers in an airtight container for up to 4 days. Reheating Reheat in the oven or microwave until warmed through. 🥄 Variations Extra Sweet: Add more pineapple More Veggies: Add additional bell peppers Meal Prep Friendly: Portion with rice Kid-Friendly: Naturally sweet and mild Crispier Chicken: Broil for the last 2 minutes Low-Sodium Option: Use reduced-sodium soy sauce ❓ 10 FAQs Is this recipe sweet?
Yes, with balanced savory flavor. Is it healthy?
Yes, balanced and protein-rich. Can kids eat this?
Absolutely. Is this good for meal prep?
Perfect for it. Does pineapple get mushy?
No, it caramelizes nicely. Can I double the recipe?
Yes, use two pans. Is it beginner-friendly?
Very easy. Does it reheat well?
Yes, very well. Is it filling?
Yes, hearty and satisfying. What makes it special?
One-pan cooking with tropical flavor. 🏁 Conclusion This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is proof that simple meals can still feel exciting. With juicy chicken, caramelized pineapple, and colorful roasted peppers, it delivers bold flavor with minimal effort. Easy to prepare, family-friendly, and perfect for busy days, this one-pan dinner is a recipe you’ll come back to again and again.
