The vibrant and mouthwatering Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe is an absolute game-changer for weeknight dinners or casual get-togethers. Imagine juicy chicken thighs, perfectly charred and glazed with a sweet-savory Hawaiian marinade, surrounded by colorful bell peppers, caramelized pineapple chunks, and a touch of smoky paprika for extra depth. This single-pan wonder not only cuts down on cleanup but bursts with tropical flavors that will instantly transport your taste buds to an island paradise. Whether you’re craving a quick dinner or a dish that impresses guests effortlessly, this recipe balances simplicity and boldness in the best possible way.
Ingredients You’ll Need
These simple, fresh ingredients come together beautifully to create a dish that’s vibrant in flavor, colorful in presentation, and satisfying in every bite. Each element plays a crucial role—from the juicy pineapple chunks adding sweet caramelized notes to the bell peppers contributing freshness and crunch.
- Boneless skinless chicken thighs (1 ½ pounds): Juicy and tender with great flavor when cut into bite-sized pieces.
- Red and yellow bell peppers (1 medium each): Provide sweetness and eye-catching color contrast.
- Red onion (1 small): Adds slight sharpness and caramelizes beautifully.
- Fresh pineapple chunks (2 cups): The star ingredient delivering tropical sweetness and caramelized goodness.
- Olive oil (2 tablespoons): For roasting and ensuring perfect crispness.
- Kosher salt and freshly ground black pepper: Essential for seasoning and brightening flavors.
- Smoked paprika (½ teaspoon, optional): Adds a subtle smokiness that deepens the dish.
- Chopped fresh cilantro or green onions (2 tablespoons): For a fresh, herby garnish.
- Toasted sesame seeds (1 tablespoon, optional): Sprinkle on top for nuttiness and crunch.
- Marinade ingredients: Low-sodium soy sauce, pineapple juice, ketchup, brown sugar or honey, rice vinegar, toasted sesame oil, garlic, ginger, crushed red pepper flakes—these combine to create a balanced sweet, salty, tangy, and slightly spicy glaze.
- Cornstarch and cold water: Used to thicken the marinade into a luscious glaze.
- Rice or cauliflower rice (optional): Ideal for soaking up all those delicious juices when served.
- Lime wedges (optional): Add a burst of brightness just before eating.
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 a lively 400°F (200°C), which ensures everything roasts evenly and develops that coveted caramelization. Lining a large rimmed sheet pan with parchment paper or a light oil coating will prevent sticking and make cleanup a breeze. Position your oven rack in the upper third for optimal heat circulation and browning.
Step 2: Mix 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 you like a little kick. Give it a taste to ensure the sweet, salty, and tangy elements are well balanced, adjusting sweetness or acidity if needed. This marinade is the magic that infuses the chicken with bold island flavors.
Step 3: Marinate the Chicken
Place the chicken thigh pieces into a large zip-top bag or shallow dish, then pour in about two-thirds of your marinade, saving the rest for glazing later. Massage or toss the chicken until every piece is evenly coated, then refrigerate for at least 20 to 30 minutes. For even more flavor depth, marinate up to 4 hours, remembering to stir once if you marinate longer than an hour.
Step 4: Prepare the Vegetables and Pineapple
While the chicken marinates, chop the red and yellow bell peppers, red onion, and pineapple into uniform 1-inch chunks. This ensures they cook evenly. Toss them with olive oil, kosher salt, black pepper, and optional smoked paprika until everything is lightly coated with seasoning, getting those flavors ready to roast alongside the chicken.
Step 5: Arrange Everything on the Sheet Pan
Remove the chicken from the marinade, letting any excess drip off and discarding the used marinade. Pat the chicken dry if needed—this promotes better browning. Spread the chicken pieces evenly across the pan, leaving room between each piece. Fill in the gaps with seasoned peppers, onion, and pineapple in a single layer, avoiding overcrowding to make sure everything cooks perfectly. Drizzle any remaining olive oil on dry spots and sprinkle the leftover salt and pepper over the top.
Step 6: Roast to Perfection
Pop the sheet pan in your preheated oven and roast for 15 minutes. Then, take it out and gently stir or flip the chicken and vegetables to encourage even caramelization. Return the pan to the oven for an additional 10 to 15 minutes until the chicken reaches 165°F internally, the peppers are tender but still crisp, and the pineapple edges show beautiful charred caramelization.
Step 7: Make the Glaze
While everything roasts, whisk cornstarch with cold water into the reserved marinade until smooth, then simmer it on medium heat until it thickens into a glossy, syrupy glaze. Adjust consistency by adding water if it’s too thick or simmer a bit longer if too thin. This glaze is what takes your Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe from delicious to downright irresistible.
Step 8: Finish Under the Broiler
Once your chicken and veggies are cooked, brush about half the glaze over the chicken and a little onto the vegetables and pineapple. Switch your oven to broil on high, then place the sheet pan on the upper rack. Broil for 2 to 4 minutes watching carefully for perfectly sticky, caramelized edges without burning. This step adds an extra layer of texture and flavor that’s hard to resist.
Step 9: Season and Garnish
Give everything a quick taste and adjust the seasoning if necessary—perhaps a pinch more salt or a squeeze of fresh lime juice to brighten the dish. Finally, sprinkle with chopped fresh cilantro or green onions and toasted sesame seeds for a fresh, nutty finish before serving.
How to Serve Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe
Garnishes
Light, fresh garnishes like chopped cilantro or sliced green onions perfectly complement the rich, sweet glaze and smoky notes. Toasted sesame seeds add a subtle crunch and nutty flavor that enhances every bite. Lime wedges offer a tangy brightness when squeezed over just before eating, balancing the sweetness with a zesty pop.
Side Dishes
While the dish shines beautifully on its own, serving it over fluffy jasmine rice, hearty brown rice, or even light cauliflower rice is a wonderful way to soak up all those delicious pan juices and glaze. A simple steamed vegetable or a crisp green salad can also bring a refreshing contrast to the warm, roasted flavors.
Creative Ways to Present
For a colorful presentation, serve the chicken and veggies in a rustic wooden bowl or on a large platter garnished with extra cilantro sprigs and sesame seeds. For a casual get-together, consider setting up a build-your-own bowl station where guests can customize with rice, extra glaze, lime, and fresh herbs. Either way, this vibrant dish is as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken may intensify in flavor as it rests, and the roasted veggies will stay tender and tasty. Just be sure to cool the dish completely before sealing to maintain freshness.
Freezing
You can freeze leftovers by placing them in a freezer-safe container or heavy-duty freezer bag. For best quality, use within 2 months. When ready, thaw the dish overnight in the fridge before reheating to keep the texture of the chicken and pineapple intact.
Reheating
Reheat gently in the oven at 350°F, covered with foil to avoid drying, for about 15-20 minutes until warmed through. Alternatively, use a microwave in short bursts, stirring occasionally. Add a splash of water or extra glaze to restore some moisture and flavor if needed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs stay juicier and more tender during roasting. If using breasts, watch the cooking time closely as they may cook faster and risk drying out.
Is this recipe gluten-free?
It can be! Simply swap regular soy sauce with tamari or coconut aminos for a flavorful gluten-free marinade that tastes just as amazing.
Can I make the marinade ahead of time?
Yes! The marinade can be mixed up to 2 days in advance and stored in the fridge. This makes weeknight cooking even easier.
How spicy is the dish?
The recipe includes optional crushed red pepper flakes for a mild kick, but you can adjust or omit them depending on your heat preference.
What’s the best way to reheat without losing flavor?
Reheating gently in the oven with a bit of extra glaze or water helps maintain moisture, ensuring the chicken stays juicy and the veggies don’t dry out.
Final Thoughts
There’s nothing quite as satisfying as the ease and excitement of the Sheet Pan Hawaiian Chicken with Pineapple and Peppers Recipe. With minimal cleanup, maximum flavor, and a perfect balance of sweet, savory, and smoky notes, this dish quickly becomes a kitchen favorite. I can’t wait for you to try it and see how it brings a little tropical sunshine to your dinner table.
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
Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant, easy-to-make dish featuring tender chicken thighs marinated in a sweet-savory Hawaiian-style glaze. Roasted alongside colorful bell peppers, red onions, and fresh pineapple, this recipe offers a perfect balance of tangy, sweet, and savory flavors with a beautifully caramelized finish. Ideal for a quick weeknight dinner, it pairs wonderfully with jasmine, brown, 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
- 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)
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
Optional Serving
- Cooked jasmine rice, brown rice, or cauliflower rice
- Lime wedges
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 position to encourage light caramelization.
- Make the Hawaiian-style marinade: In a medium bowl, whisk together the 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 the sweetness or acidity to your preference.
- Marinate the chicken: Place the chicken thigh pieces into a large zip-top bag or shallow dish. Pour about two-thirds of the marinade over the chicken, reserving the remaining one-third in a small bowl for the glaze. Toss or massage the bag to coat the chicken evenly. Refrigerate for at least 20–30 minutes, up to 4 hours. If marinating longer than 1 hour, cover tightly and stir once midway through if possible.
- Prepare the vegetables and pineapple: While the chicken marinates, cut the peppers, red onion, and pineapple into roughly 1-inch chunks. Place them in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and smoked paprika if using. Toss until evenly coated.
- Arrange on the sheet pan: Remove chicken from the marinade and let the excess drip off; discard the marinade used for soaking the chicken. Pat the chicken dry lightly with a paper towel for better browning. Scatter the chicken pieces evenly on the prepared sheet pan, leaving space between pieces. Arrange the seasoned bell peppers, onion, and pineapple chunks around the chicken in a single layer without overcrowding.
- Season and roast: Drizzle the remaining 1 tablespoon olive oil over dry spots on the pan, then sprinkle with remaining ½ teaspoon salt and ¼ teaspoon black pepper. Place the sheet pan in the oven and roast for 15 minutes. Remove and gently stir or flip the chicken and vegetables for even cooking.
- Continue roasting: Return the pan to the oven and roast for an additional 10–15 minutes, until chicken is cooked through (internal temperature 165°F / 74°C), peppers are tender-crisp, and pineapple and onion edges show light caramelization.
- Make the glaze: Add cornstarch and cold water to the reserved marinade, whisking smooth with no lumps. Pour into a small saucepan and bring to a gentle simmer over medium heat, stirring constantly. Cook 2–4 minutes until thickened to a glossy glaze. Adjust thickness by adding water or simmering further as needed. Remove from heat.
- Glaze and finish under the broiler (optional): Remove sheet pan from oven. Spoon or brush about half the warm glaze over the chicken, vegetables, and pineapple, tossing lightly to coat without breaking pieces. Set oven to broil on high and place the pan on the upper rack. Broil for 2–4 minutes, watching carefully until edges develop a sticky caramelized sheen with slight charring.
- Adjust seasoning and garnish: Taste the chicken and vegetables; add more salt or a squeeze of lime for brightness if desired. Drizzle or brush remaining glaze to taste, reserving a bit for serving. Sprinkle with chopped fresh cilantro or green onions and toasted sesame seeds if using.
- Serve: Serve the sheet pan Hawaiian chicken hot over jasmine rice, brown rice, quinoa, or cauliflower rice. Spoon extra pan juices and remaining glaze over each serving. Add lime wedges on the side for squeezing just before eating.
Notes
- Marinate chicken for at least 20 minutes to let flavors develop, but up to 4 hours for best results.
- If you prefer less heat, omit the crushed red pepper flakes.
- Ensure the chicken pieces are patted dry before roasting to encourage browning and caramelization.
- Use a rimmed baking sheet to contain juices and prevent spills.
- Broiling at the end adds a nice caramelized finish but is optional.
- Serve with your choice of rice or cauliflower rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
