Name: Easy Sheet Pan Hawaiian Chicken with Pineapple & Peppers Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian-inspired
Ingredients: 4 boneless skinless chicken breasts (about 1.5 lbs); 3 cloves garlic, minced; 2 tbsp olive oil; ¼ cup low-sodium soy sauce; 1 tbsp brown sugar; Salt and black pepper to taste; Juice of 1 lime; 1 cup pineapple chunks (fresh or canned); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; ½ red onion, cut into wedges

Jump to Recipe

If you’re craving a dish bursting with vibrant flavors and effortless preparation, aiian Chicken with Pineapple and Peppers is your new best friend in the kitchen. This bright, tropical-inspired meal brings together juicy chicken breasts glazed in a tangy-sweet marinade, paired with colorful bell peppers and caramelized pineapple chunks that create a mouthwatering balance of savory and sweet. It’s a feel-good recipe that’s easy enough for weeknights but special enough to impress family and friends alike.

aiian Chicken with Pineapple and Peppers Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but absolutely essential — each one adds a layer of flavor, texture, or color that transforms this dish from ordinary to extraordinary.

4 boneless skinless chicken breasts (about 1.5 lbs): The lean protein base that soaks up all the delicious marinade.
3 cloves garlic, minced: Adds a punch of aromatic flavor that deepens the overall taste.
2 tbsp olive oil: Keeps the chicken juicy and helps create a beautiful glaze.
¼ cup low-sodium soy sauce: Brings the perfect savory saltiness with an umami kick.
1 tbsp brown sugar: Balances savory with a subtle sweetness for that classic Hawaiian vibe.
Salt and black pepper to taste: Simple seasoning to enhance every bite without overpowering.
Juice of 1 lime: Adds a zesty brightness that elevates the whole dish.
1 cup pineapple chunks (fresh or canned): The star tropical fruit that caramelizes beautifully in the oven.
1 red bell pepper, sliced: For vibrancy and crunchy sweetness.
1 yellow bell pepper, sliced: Adds color contrast and a mild fruity flavor.
½ red onion, cut into wedges: Brings a slight tang and tender texture once roasted.

How to Make Easy Sheet Pan Hawaiian Chicken with Pineapple & Peppers Recipe

Step 1: Preheat the Oven

Start by heating your oven to 400°F (200°C). This temperature ensures your chicken cooks quickly enough to stay juicy while giving the peppers and pineapple just enough time to caramelize and develop those gorgeous golden edges.

Step 2: Prepare the Marinade

In a mixing bowl, whisk together the olive oil, soy sauce, brown sugar, minced garlic, and lime juice. This marinade is where the magic begins — the brown sugar melts into a glaze, the lime juice adds a fresh zing, and the garlic and soy sauce build a perfect balance of savory and sweet that will soak into every bite of chicken.

Step 3: Marinate the Chicken

Place the chicken breasts in the marinade and let them sit for at least 30 minutes. This waiting period allows the flavors to penetrate the meat, ensuring each piece is infused with that iconic island-inspired taste that defines aiian Chicken with Pineapple and Peppers.

Step 4: Prep the Vegetables

While the chicken marinates, slice the red and yellow bell peppers and cut the red onion into wedges. These colorful veggies add not only fantastic flavor and texture but also a lively palette that makes the dish feel fresh and festive.

Step 5: Assemble the Sheet Pan

Line a baking sheet with parchment paper to keep cleanup easy. Arrange the marinated chicken in the center, then surround it with pineapple chunks, sliced bell peppers, and onion wedges. This setup allows the flavors to mingle as everything roasts together, melding sweet, savory, and smoky notes.

Step 6: Bake to Perfection

Pop the sheet pan in the oven for 25-30 minutes, or until the chicken hits an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized around the edges. The pineapple will soften and intensify in sweetness, complementing the juicy chicken beautifully.

How to Serve Easy Sheet Pan Hawaiian Chicken with Pineapple & Peppers Recipe

Garnishes

For a bright finishing touch, sprinkle freshly chopped cilantro or green onions over the top right before serving. A few toasted sesame seeds add a wonderful crunch and nutty flavor, rounding out the dish both visually and texturally.

Side Dishes

This dish pairs wonderfully with simple steamed jasmine rice or coconut rice to soak up all the delightful juices. If you want to keep it lighter, a crisp green salad or steamed broccoli dressed in a light vinaigrette complements the bold flavors without overpowering them.

Creative Ways to Present

For a fun twist, serve the aiian Chicken with Pineapple and Peppers over warm tortillas or flatbreads as a tropical-inspired wrap. Alternatively, create a vibrant rice bowl topped with sliced avocado, pickled onions, and a drizzle of creamy sriracha mayo to elevate the experience even further.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate. The aiian Chicken with Pineapple and Peppers will keep well for up to 3-4 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

You can freeze the cooked dish for longer storage. Just transfer portions into freezer-safe containers or bags, and it will stay fresh for about 2-3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

When you’re ready to enjoy your leftovers, gently reheat in a skillet over medium heat or in the microwave until warmed through. To keep the chicken moist, add a splash of water or broth before reheating, and cover to trap steam.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative and tend to stay juicy and flavorful. Just adjust cooking time slightly, as thighs may take a bit longer to cook through.

Is fresh pineapple necessary, or can I use canned?

Both work well. Fresh pineapple offers a brighter flavor and firmer texture, while canned pineapple brings convenience and a slightly sweeter taste. Just drain canned pineapple well to avoid excess moisture.

How can I make this dish spicier?

Add a pinch of red pepper flakes to the marinade or toss in sliced jalapeños with the peppers before roasting. This will give your aiian Chicken with Pineapple and Peppers a fiery kick.

Can I prepare the marinade ahead of time?

Yes, you can mix the marinade a day in advance and store it in the refrigerator. Just whisk it again before using and marinate the chicken as directed for maximum flavor.

What if I don’t have lime juice?

If lime juice isn’t on hand, fresh lemon juice is a fine substitute and will still provide that essential citrus brightness to the marinade.

Final Thoughts

There’s something truly comforting yet exciting about aiian Chicken with Pineapple and Peppers that makes it a standout in any recipe repertoire. It’s effortless, colorful, and packed with flavors that remind you of sunny days and good company. Give this recipe a try—you might just find it becoming your new weeknight favorite or go-to for casual weekend feasts. Happy cooking and enjoy every delicious bite!

Easy Sheet Pan Hawaiian Chicken with Pineapple & Peppers Recipe

★★★★★

4.8 from 10 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

This Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant, easy-to-make meal perfect for busy weeknights. Tender chicken breasts are marinated in a flavorful blend of soy sauce, garlic, lime, and brown sugar, then baked alongside sweet pineapple chunks and colorful bell peppers for a balanced, tropical-inspired dish bursting with flavor.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the chicken and vegetables evenly.
Prepare the Marinade: In a medium bowl, whisk together the olive oil, low-sodium soy sauce, brown sugar, minced garlic, and fresh lime juice until the sugar is dissolved and the mixture is well combined.
Marinate the Chicken: Place the chicken breasts in the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse into the meat.
Prep the Vegetables: While the chicken marinates, slice the red and yellow bell peppers and cut the red onion into wedges, preparing them for roasting.
Assemble the Sheet Pan: Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken breasts in the center of the pan and surround them with pineapple chunks and the sliced vegetables, spreading everything out evenly.
Bake: Place the sheet pan in the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Serve: Remove from the oven and let rest for a few minutes before serving. Optionally, garnish with fresh herbs or additional lime wedges for a zesty finish.

Notes

For best results, marinate the chicken for at least 30 minutes, but you can marinate up to 4 hours for deeper flavor.
Use fresh pineapple if possible for a juicier, sweeter taste, but canned pineapple chunks work well too.
You can substitute chicken thighs for a juicier option; adjust baking time accordingly.
Feel free to add other vegetables like zucchini or snap peas to customize the dish.
Serve with steamed rice or quinoa to make it a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian-inspired