If you are looking for a vibrant, flavorful dinner that is as easy as it is delicious, you have to try this Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe. Combining tender, juicy chicken thighs with sweet pineapple and colorful bell peppers, and finished with a perfectly balanced Hawaiian-style glaze, this dish bursts with tropical flair and comforting warmth. It’s the kind of recipe that feels like a mini escape to a sunny island but requires minimal effort in your kitchen. Trust me, once you try this recipe, it will quickly become a go-to for weeknights and gatherings alike.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each one plays a crucial role in creating delightful layers of flavor and texture. From the juicy pineapple chunks to the aromatic garlic and ginger in the marinade, every element brings something special to the sheet pan feast.
- Boneless skinless chicken thighs: Tender and flavorful, these cook beautifully while staying juicy.
- Red and yellow bell peppers: These add vibrant color and a sweet crunch to the dish.
- Red onion: Offers a subtle sharpness and caramelizes nicely when roasted.
- Fresh pineapple chunks: Provides that signature tropical sweetness and juicy pop.
- Olive oil: Helps everything roast to golden perfection and prevents sticking.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out every flavor.
- Smoked paprika (optional): Adds a gentle smoky hint that complements the pineapple beautifully.
- Fresh cilantro or green onions: For a fresh, herbaceous garnish that brightens the dish.
- Toasted sesame seeds (optional): Adds a delightful nutty crunch on top.
- Cooked jasmine, brown, or cauliflower rice: Perfect base options to serve with the chicken and veggies.
- Lime wedges (optional): Provide a zesty finish when squeezed over.
- For the marinade and glaze: Low-sodium soy sauce, pineapple juice, ketchup, brown sugar or honey, rice vinegar, toasted sesame oil, garlic, ginger, crushed red pepper flakes, cornstarch, and cold water—all combine to create a sweet, tangy, and slightly spicy glaze that brings everything together.
How to Make Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C), which is just the right temperature to roast the chicken and vegetables until they’re tender and caramelized. Line a large rimmed sheet pan with parchment paper or lightly oil it; this helps prevent sticking and makes cleanup a breeze. Position your oven rack in the upper third so your chicken and veggies get a beautiful golden finish as they cook.
Step 2: Whisk Together the Hawaiian-Style Marinade
In a medium bowl, combine savory soy sauce, sweet pineapple juice, tangy ketchup, and brown sugar, balanced with a splash of vinegar and the rich flavor of toasted sesame oil. Add finely minced garlic, freshly grated ginger, and a pinch of crushed red pepper flakes for a subtle kick. Give it a quick taste—sweet, salty, tangy, and just a little spicy—and tweak it if you want. This marinade is the heart of the dish, infusing the chicken with that irresistible island vibe.
Step 3: Marinate the Chicken
Place your chopped chicken thighs in a large zip-top bag or shallow dish, and pour in about two-thirds of your marinade. Reserve the rest for later to make your glossy glaze. Seal the bag and gently massage the marinade over every piece of chicken to ensure even flavor coverage. Pop it in the fridge for anywhere between 20 minutes up to 4 hours, depending on how much time you have — even a quick marinade makes a noticeable difference!
Step 4: Prep the Vegetables and Pineapple
While the chicken marinates, chop your red and yellow bell peppers and red onion into uniform 1-inch pieces for even roasting. Add fresh pineapple chunks into the mix and toss everything in olive oil along with salt, black pepper, and optional smoked paprika. This simple seasoning brings out the natural sweetness and creates spots of caramelized goodness when roasted.
Step 5: Arrange Everything on the Sheet Pan
Drain the chicken pieces from the marinade, discarding the used liquid. Pat them lightly dry to help achieve that beautiful sear in the oven. Spread the chicken out evenly on your prepared pan, leaving space between pieces. Add your seasoned peppers, onions, and pineapple around and between the chicken, distributing them in a single layer for consistent cooking. Drizzle a bit more olive oil over any dry areas and sprinkle with the remaining salt and pepper to ensure everything is perfectly seasoned.
Step 6: Roast to Perfection
Pop your sheet pan into the preheated oven and roast for 15 minutes. Then, give everything a gentle stir or flip to encourage even cooking and browning. Return the pan to the oven for another 10 to 15 minutes until the chicken is cooked through, the peppers are tender-crisp, and the pineapple and onions have caramelized edges that smell absolutely divine.
Step 7: Make the Glaze
While everything roasts, whisk your reserved marinade with cornstarch and cold water until smooth. Simmer this mixture on the stove over medium heat, stirring constantly until it thickens into a shiny glaze that clings to the back of a spoon. If it gets too thick, a splash of water will loosen it up. This glaze is going to be your secret weapon for that sticky-sweet finish.
Step 8: Glaze and Broil (Optional but Worth It!)
Once the chicken is done roasting, spoon or brush half the glaze over the pan’s contents and toss lightly to coat without breaking up the pieces. Switch your oven to broil on high and slide the pan back onto the upper rack. Broil for just 2 to 4 minutes until you see some lightly charred edges and a luscious sticky sheen. Watch carefully here—the quick broil adds an amazing layer of caramelization you won’t want to miss.
Step 9: Final Touches
Taste a piece of chicken and pepper to check seasoning. Add a pinch more salt or a squeeze of lime juice if you want a bright pop. Drizzle on the remaining glaze to kick flavors up another notch. Finally, sprinkle chopped fresh cilantro or green onions and toasted sesame seeds over the top to add freshness and a bit of crunch. Now your Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe is ready to enjoy!
How to Serve Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe
Garnishes
Adding chopped fresh cilantro or green onions really elevates the dish by bringing in a lively, herbaceous contrast that brightens the rich, sweet flavors. Toasted sesame seeds sprinkled on top offer a subtle nutty crunch that’s both visually appealing and delicious. Don’t skip the lime wedges on the side—they add a wonderful citrusy zing that wakes up every bite.
Side Dishes
This sheet pan meal pairs wonderfully with fluffy jasmine rice, hearty brown rice, or a lighter cauliflower rice for low-carb options. The rice soaks up the flavorful juices and glaze perfectly, making each bite complete. A simple side of steamed greens or a fresh cucumber salad can add a refreshing touch to round out the plate.
Creative Ways to Present
For a festive presentation, serve this dish family-style right from the sheet pan at the table, inviting everyone to dig in and enjoy the communal vibe. You can also plate the chicken and veggies over rice in colorful bowls for a casual yet vibrant meal. For a picnic or packed lunch twist, cool the chicken and veggies, then layer with rice and extra pineapple for a tropical grain bowl that shines cold or at room temperature.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe store well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen slightly overnight, making it an excellent next-day meal option for lunches or quick dinners.
Freezing
If you want to make this ahead for busier days, you can freeze cooked chicken and vegetables in freezer-safe containers or bags for up to 2 months. Freeze without rice to maintain the best texture; cook fresh rice when you’re ready to eat. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm leftovers gently in a skillet over medium-low heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving if possible to keep the chicken juicy and the vegetables from becoming overly soft. If needed, reheat the glaze in a small pan and pour over the dish for that fresh-from-the-oven goodness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they can dry out more easily. To keep them juicy, consider marinating a little longer and watch your roasting time carefully to avoid overcooking.
What if I don’t have fresh pineapple?
Canned pineapple chunks drained of juice work just fine and actually help boost the glaze’s sweetness. Just make sure to use pineapple packed in juice, not syrup, to keep the flavors balanced.
Can I make this recipe gluten-free?
Yes, simply swap the soy sauce for tamari or coconut aminos to make the marinade and glaze gluten-free without sacrificing any of the delicious umami.
Is there a way to make this spicier?
Definitely! Add extra crushed red pepper flakes to the marinade or sprinkle cayenne pepper on the chicken before roasting. A drizzle of sriracha when serving can also amp up the heat nicely.
How do I keep the chicken juicy?
Using chicken thighs is your best bet since they stay tender even at higher roasting temperatures. Don’t overcook and be sure to marinate to lock in moisture and flavor.
Final Thoughts
This Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe has everything you want in a comfort meal: vibrant colors, tantalizing flavors, minimal cleanup, and the kind of home-cooked love that puts a smile on your face. It’s a refreshing change of pace that feels special yet fits easily into busy weeknights. I can’t wait for you to try it and discover just how simple and satisfying tropical-inspired cooking can be!
Print
Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This Sheet Pan Hawaiian Chicken recipe combines tender, juicy boneless chicken thighs with vibrant bell peppers, sweet pineapple chunks, and a luscious homemade Hawaiian-style marinade and glaze. Roasted to perfection on a single sheet pan, this dish offers a delicious balance of sweet, salty, and tangy flavors with a subtle hint of smokiness from smoked paprika. Garnished with fresh cilantro and toasted sesame seeds, it’s a colorful, easy, and satisfying meal that pairs beautifully with rice or cauliflower rice.
Ingredients
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken thighs, trimmed and cut into 1½–2 inch pieces
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium yellow bell pepper, cut into 1-inch chunks
- 1 small red onion, cut into 1-inch wedges
- 2 cups fresh pineapple chunks (about 1 small pineapple, or canned in juice, drained)
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon smoked paprika (optional, for subtle smokiness)
- 2 tablespoons chopped fresh cilantro or green onions, for garnish
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- Cooked jasmine rice, brown rice, or cauliflower rice, for serving (optional)
- Lime wedges, for serving (optional)
Hawaiian-style Marinade and Glaze
- â…“ cup low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- ¼ cup pineapple juice (reserved from cutting pineapple or canned)
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the pan and oven: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or lightly oil it to prevent sticking. Position an oven rack in the upper third to encourage light caramelization.
- Make the Hawaiian-style marinade: In a medium bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar or honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using. Taste and adjust sweetness or acidity if needed.
- Marinate the chicken: Place chicken pieces into a large zip-top bag or shallow dish. Pour about two-thirds of the marinade over the chicken, reserving the rest for the glaze. Toss to coat and marinate in the fridge for 20–30 minutes, up to 4 hours for more flavor.
- Prepare the vegetables and pineapple: Cut peppers, onion, and pineapple into 1-inch chunks. Toss them in a bowl with 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and smoked paprika if using, until evenly coated.
- Arrange on the sheet pan: Remove chicken from marinade and discard leftover marinade used on the chicken. Pat chicken dry if very wet. Spread chicken pieces on the sheet pan with some space between. Add vegetables and pineapple around and between chicken in a single layer. Drizzle remaining olive oil over any dry spots and season with remaining salt and pepper.
- Roast the chicken and vegetables: Roast for 15 minutes. Remove the pan and gently stir or flip items to ensure even cooking. Roast for another 10–15 minutes until chicken reaches 165°F (74°C), peppers are tender-crisp, and pineapple and onions caramelize lightly.
- Make the glaze while baking: Whisk reserved marinade with cornstarch and cold water until smooth. Simmer in a small saucepan over medium heat, stirring constantly, until thickened and glossy, about 2–4 minutes. Adjust thickness by adding water or simmering longer as needed. Remove from heat.
- Glaze and finish under the broiler (optional): Brush half the glaze over the cooked chicken and vegetables, tossing lightly to coat. Set oven to high broil and place sheet pan on upper rack. Broil for 2–4 minutes, watching carefully, until edges char slightly and glaze is sticky and caramelized. Remove from oven.
- Adjust seasoning and garnish: Taste and add more salt or a squeeze of lime juice if desired. Drizzle remaining glaze over the dish. Sprinkle with chopped cilantro or green onions and toasted sesame seeds if using.
- Serve: Serve hot over cooked jasmine rice, brown rice, quinoa, or cauliflower rice. Spoon extra pan juices and remaining glaze on top and offer lime wedges on the side for squeezing over just before eating.
Notes
- Marinate chicken for at least 20 minutes, but up to 4 hours for maximum flavor.
- Patting the chicken dry before roasting helps achieve better browning.
- Use parchment paper or lightly oil the sheet pan to avoid sticking and facilitate cleanup.
- Broiling at the end adds a wonderful caramelized finish but can be skipped if preferred.
- Substitute brown sugar with honey for a natural sweetener alternative.
- Use gluten-free tamari or coconut aminos instead of soy sauce for a gluten-free version.
- For a spicier kick, increase crushed red pepper flakes according to taste.
- Serve with your choice of rice or cauliflower rice to keep it low-carb.
