Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe

Nothing says summer like the bright, tangy combination of pineapple and peppers, and when you pair that with juicy, tender chicken, you get an absolute winner. Sheet Pan Hawaiian Chicken with Pineapple and Peppers brings the flavors of the islands to your dinner table in a healthy, easy-to-make, one-pan meal that’s as convenient as it is delicious. The beauty of a sheet pan meal is that it requires minimal prep time, and the oven does most of the work for you, making it a perfect weeknight dinner solution.

This dish is loaded with vibrant colors, tropical sweetness from the pineapple, and just the right amount of savory from the chicken and bell peppers. The combination of flavors, textures, and the subtle sweetness of the pineapple makes this sheet pan dinner irresistible, and it’s bound to become a favorite in your weekly rotation.

🍍 Why You’ll Love This Recipe

Easy to Make, Easy to Clean

One of the best parts of this recipe is the minimal cleanup. Everything comes together on one sheet pan, making prep and cleanup a breeze. You’ll get dinner on the table in about 45 minutes, which is perfect for busy nights when you need something simple yet flavorful.

Healthy and Colorful

Packed with lean chicken breast, sweet pineapple, vibrant bell peppers, and a drizzle of a simple homemade marinade, this recipe is a health-conscious option that doesn’t skimp on flavor. It’s naturally gluten-free and can easily be made dairy-free if you want.

Flavorful and Versatile

The combination of sweet, tangy pineapple and savory chicken, along with colorful bell peppers, creates a medley of flavors that are sure to please everyone. You can adjust the seasoning to your liking, making this dish as spicy or mild as you prefer.

Great for Meal Prep

Because the chicken and veggies cook together on one sheet pan, this meal is ideal for meal prepping. You can make a double batch, divide it into containers, and have lunch or dinner ready for the next few days.

🔪 Step-by-Step Instructions

Step 1: Prepare the Chicken Marinade

Start by preparing the marinade for the chicken. This marinade is what will infuse the chicken with all the beautiful tropical flavors that will make this dish shine. In a medium bowl, whisk together the soy sauce, olive oil, honey, rice vinegar, garlic powder, ginger powder, red pepper flakes (if using), lime juice, and a pinch of salt and pepper.

Add the chicken breasts to a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken and seal the bag or cover the dish. Let the chicken marinate for at least 15 minutes, but if you have more time, you can let it marinate for up to 2 hours in the fridge to allow the flavors to really penetrate.

Step 2: Preheat the Oven and Prepare the Vegetables

While the chicken is marinating, preheat your oven to 400°F (200°C).

While the oven is heating up, prep your veggies. Slice the red, yellow, and green bell peppers into strips, and cut the red onion into thin slices. If you’re using fresh pineapple, cut it into bite-sized chunks. If you prefer to use canned pineapple, make sure to drain it well before using.

Drizzle 1 tablespoon of olive oil over the sliced peppers, onion, and pineapple. Toss everything together to coat the vegetables evenly in the oil. Set them aside while you prepare the chicken.

Step 3: Cook the Chicken

Now it’s time to cook the chicken. Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the marinated chicken breasts to the skillet. Sear the chicken for about 2–3 minutes per side until it’s golden brown. This step adds a beautiful caramelized crust to the chicken and helps lock in the flavors.

Once seared, remove the chicken from the skillet and place it on a large baking sheet. Arrange the chicken breasts evenly on the sheet, leaving space for the vegetables.

Step 4: Add Vegetables and Pineapple to the Sheet Pan

Now it’s time to add the veggies and pineapple to the sheet pan. Scatter the bell peppers, onions, and pineapple around the chicken breasts. Make sure the vegetables are spread out evenly to ensure they cook evenly.

Once everything is arranged, drizzle the remaining 1 tablespoon of olive oil over the vegetables, and season with a pinch of salt and pepper. Toss everything to ensure the vegetables are well-coated.

Step 5: Roast Everything in the Oven

Place the sheet pan in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. You may want to toss the vegetables halfway through cooking to ensure they cook evenly.

If you want to add a little more color and flavor, you can broil the sheet pan for the last 3-5 minutes to get a crispy, golden finish on the chicken and veggies. Just keep an eye on it so nothing burns.

Step 6: Garnish and Serve

Once the chicken is cooked through and the vegetables are tender and lightly charred, remove the sheet pan from the oven. Let the chicken rest for a couple of minutes before slicing it.

Serve the Hawaiian chicken alongside the roasted peppers and pineapple. Garnish with fresh cilantro or parsley for a burst of color and flavor.

🧊 Storage and Meal Prep Tips

Make-Ahead

• You can marinate the chicken ahead of time and keep it in the fridge for up to 2 hours.

• If you want to prep the entire sheet pan ahead of time, assemble it (with the marinated chicken and vegetables) on the sheet pan, cover it with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to cook, just pop it in the oven.

Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the chicken and vegetables in the oven or microwave.

• Freezing: You can freeze the cooked chicken and vegetables for up to 3 months. When ready to eat, defrost overnight in the fridge and reheat in the oven until hot.

🌶 Flavor Variations and Customizations

This recipe is incredibly versatile, and you can switch up the ingredients based on what you have on hand or your taste preferences.

Add More Vegetables

Feel free to add more veggies to the sheet pan, such as:

• Zucchini

• Mushrooms

• Asparagus

• Sweet potatoes (precooked)

Spicy Kick

If you like your food a little spicy, add some jalapeños or a sprinkle of chili flakes to the marinade. You could also drizzle sriracha or a spicy BBQ sauce over the top of the chicken for an extra layer of heat.

Swap the Protein

If you’re not a fan of chicken, feel free to swap it out for:

• Pork tenderloin or pork chops

• Salmon fillets

• Tofu or tempeh for a vegetarian version

💬 Final Thoughts: Why You’ll Keep Coming Back to This Recipe

Sheet pan meals have a special place in the hearts of home cooks for their simplicity and flavor. This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a perfect example of how you can create a vibrant, flavorful meal with minimal effort and just a few ingredients. The pineapple adds that perfect balance of sweetness, while the savory chicken and colorful peppers bring everything together.