Pineapple Chicken Sheet Pan Recipe (2024)

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When you’re craving the Hawaiian flavor of pineapple chicken, this easy sheet pan recipe is the perfect solution! Chicken, pineapple, peppers, and onion are combined in this healthy, one pan meal.

There are only seven main ingredients and five easy steps to this recipe. It takes just minutes to prepare and only about 25 minutes to cook. You’ll have dinner on the table in under an hour!

Let’s take a look at the ingredients you’ll need for this pineapple chicken sheet pan meal.

Ingredients for BBQ Sheet Pan Pineapple Chicken

Here are the ingredients you’ll need to make this healthy, Hawaiian chicken meal. Below, you’ll find ingredient notes as well.

• 1 pound cubed boneless, skinless chicken thighs
• Salt and pepper to taste
• 20 ounce can of pineapple chunks (drain and reserve the juice)
• 1 green bell pepper
• 1 red bell pepper
• ½ medium-large red onion
• ½ cup bbq sauce
• 2 tablespoons olive oil
• Cilantro to garnish

Ingredient Notes

Like most other sheet pan recipes, there are many additions and substitutions you can make with the ingredients. You can switch out the meat, vegetables, and sauce used in this recipe to make it unique.

This recipe is also easily adaptable to meet your dietary needs. It can easily be made to fit Whole30, clean eating, and low carb needs.

How to Make Pineapple Chicken in the Oven

This recipe only has five easy steps. You’ll be eating this meal in no time! Follow the steps below to make this dish.

Step One

Preheat the oven to 375?. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup later on.

Step Two

Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.

Step Three

Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil.

Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the juice from the pineapples.

Coat the chicken with ¾ of the barbecue pineapple sauce mixture. Reserve the rest of the sauce for later.

Step Four

Place the peppers, onions, pineapple, and chicken onto the sheet pan. Make sure the ingredients are in a single layer and not too crowded. Overcrowding can cause uneven cooking.

Step Five

Place the pan in the oven and cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables.

Use the remaining sauce to drizzle over the top before serving.

How to Serve Pineapple Chicken

This meal can be served right away when finished baking. Simply scoop it from the pan and serve it or place the ingredients on skewers for easy Hawaiian kabobs.

What to Serve Pineapple Chicken With

This dish can be eaten by itself or paired with your favorite sides. Here are some ideas of what you can serve Hawaiian pineapple chicken with.

• White rice
• Hawaiian macaroni salad
• Brown rice
• Black beans
• Cauliflower rice
• Fried rice
• Soup
• Salad
• Chow mein

How to Store Hawaiian Pineapple Chicken

Any leftovers should be stored in the fridge in an airtight container. This recipe can hold up for about 3-4 days in the refrigerator.

I wouldn’t recommend freezing this dish as the roasted vegetables probably won’t hold up well. However, you can freeze single ingredients until you’re ready to make this recipe.

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Pineapple Chicken Sheet Pan Meal

This one pan meal combines chicken, pineapple, peppers, and onions. This is a quick and healthy recipe.

Course Main Course

Cuisine Hawaiian

Keyword Chicken Meal, Healthy recipes, Sheet Pan

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Calories 363kcal

Ingredients

• 1 pound cubed boneless, skinless chicken thighs
• Salt and pepper to taste
• 20 ounce can of pineapple chunks (drain and reserve the juice)
• 1 green bell pepper
• 1 red bell pepper
• 1/2 medium-large red onion
• 1/2 cup bbq sauce
• 2 tablespoons olive oil
• Cilantro to garnish

Instructions

• Preheat the oven to 375?. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup later on.

• Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.

• Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil.

  Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the juice from the pineapples.

  Coat the chicken with ¾ of the barbecue pineapple sauce mixture. Reserve the rest of the sauce for later.

• Place the peppers, onions, pineapple, and chicken onto the sheet pan. Make sure the ingredients are in a single layer and not too crowded. Overcrowding can cause uneven cooking.

• Place the pan in the oven and cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables.

  Use the remaining sauce to drizzle over the top before serving.

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 41g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 473mg | Potassium: 672mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1220IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 2mg