Irresistible Sheet Pan Hawaiian Chicken with Pineapple

Name: Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 3-4 boneless, skinless chicken breasts; 1 cup pineapple chunks (fresh or canned); 1 cup mixed bell peppers (red and green), sliced; 4 cloves garlic, minced; ¼ cup low-sodium soy sauce; 2 tbsp brown sugar; 2 tbsp coconut oil; 2 tbsp fresh lime juice; Salt and black pepper to taste; Red pepper flakes (optional)

Recipe By:

Daniel Lawson

Posted:

June 10, 2025

Updated:

June 10, 2025

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The aroma of Sheet Pan Hawaiian Chicken with Pineapple and Peppers wafts through the kitchen, filling the air with a tropical bliss that instantly transports you to a sunny beach. Juicy chicken mingles with sweet pineapple and colorful peppers, creating a vibrant dish that’s as pleasing to the eyes as it is to the palate. Each bite bursts with flavor, offering a delightful balance of savory and sweet that makes dinner feel like a mini-vacation.

This recipe holds a special place in my heart, reminding me of summer barbecues with family and friends. Picture us gathered around the grill, laughter echoing as we savor this delicious dish together. It’s perfect for weeknight dinners or festive gatherings, promising an explosion of flavors that will leave everyone asking for seconds.

Why You'll Love This Recipe

This simple yet flavorful sheet pan meal is incredibly easy to prepare, making it perfect for busy weeknights
The bright colors and tropical aromas create an inviting atmosphere at your dinner table
Versatile enough for any occasion, you can swap out ingredients based on what’s in your fridge
The combination of sweet pineapple and savory chicken will have everyone coming back for more!

I once served this dish at a potluck, and my friends couldn’t stop raving about it. They even tried to bribe me for the recipe!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on your crowd size.
Pineapple Chunks: Fresh or canned; choose juicy ones to enhance sweetness.
Bell Peppers: A mix of red and green adds color and crunch; they should be crisp and vibrant.
Garlic: Fresh garlic enhances flavor; opt for firm cloves for the best taste.
Soy Sauce: Low-sodium soy sauce helps control saltiness without sacrificing flavor.
Brown Sugar: A touch of sweetness balances the savory elements beautifully.
Coconut Oil: Use this tropical oil for roasting; it adds a subtle coconut flavor that complements the dish.
Lime Juice: Fresh lime juice brightens up flavors; skip bottled versions if possible.
Black Pepper and Salt: Essential seasonings ensure everything tastes just right.
Red Pepper Flakes (optional): Add them for a spicy kick if desired!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). It sets the stage for perfectly roasted chicken that’s juicy inside and crispy outside.

Prepare the Chicken Marinade: In a bowl, combine soy sauce, brown sugar, minced garlic, lime juice, salt, black pepper, and optional red pepper flakes. Whisk until smooth; this marinade packs serious flavor!

Marinate the Chicken: Place chicken breasts in a resealable bag or bowl. Pour marinade over them, ensuring they’re fully coated. Let them soak up those tasty flavors while you prep other ingredients.

Toss in Pineapple and Peppers: On a large sheet pan, arrange marinated chicken breasts. Scatter pineapple chunks and sliced bell peppers around them. Make sure everything gets cozy together!

Bake Until Perfectly Done: Slide your sheet pan into the oven and bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) or until juices run clear.

Add Finishing Touches: Once baked, let it rest for five minutes before serving. This allows juices to redistribute so every bite is succulent! Serve hot with fresh lime wedges.

Now you’ve created a colorful feast that’ll definitely impress your taste buds! Enjoy your tropical culinary adventure!

You Must Know

Cooking Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a breeze!
The sweet and savory flavors blend beautifully, making it a family favorite
Plus, the one-pan cleanup means more time for dessert and less time scrubbing pots

Perfecting the Cooking Process

Start by marinating the chicken for at least 30 minutes to enhance flavor. Preheat your oven while the chicken absorbs those tropical vibes, then arrange everything on a single pan for even cooking.

Serving and storing

Add Your Touch

Feel free to swap out bell peppers for whatever veggies you have lying around. Add some jalapeños if you like heat or sprinkle sesame seeds before serving for extra crunch and flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, or use a microwave for quick indulgence.

Chef's Helpful Tips

For optimal flavor, let the chicken marinate overnight to soak up all that deliciousness
Ensure equal-sized pieces of chicken for consistent cooking results
Don’t forget to check if your veggies are tender; nobody likes crunchy peppers!

Cooking this dish always reminds me of a summer BBQ with friends. I remember one particular gathering when everyone went back for seconds, and my friend joked that I should open a restaurant!

FAQs

FAQ

Can I use frozen chicken for this recipe?

Yes, but make sure it’s fully thawed before marinating and cooking.

What can I serve with Sheet Pan Hawaiian Chicken?

This dish pairs well with rice, quinoa, or a fresh salad on the side.

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure it reaches 165°F internally for safe consumption.

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