Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This tropical-inspired sheet pan dinner pairs juicy chicken cubes with sweet pineapple and colorful bell peppers for a balanced, flavorful meal. This caribbean-inspired whole30 (whole30) ready in about 40 minutes pairs fresh pineapple chunks, medium, cut into wedges red onion, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (21 ratings) Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with foil. In a large bowl, combine 1.5 lbs cubed boneless, skinless chicken breast, 1 cup fresh pineapple chunks, 1 large chopped red bell pepper, 1 large chopped green bell pepper, and 1 medium red onion cut into wedges.
  2. Step 2: In a small bowl, whisk together 3 tbsp coconut aminos, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Pour this marinade over the chicken and vegetables, tossing to coat everything evenly.
  3. Step 3: Spread the mixture in a single layer on the prepared sheet pan. Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
  4. Step 4: Remove from oven and sprinkle 1 tbsp toasted sesame seeds over the top before serving for added texture and flavor.

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Frequently asked questions

How long does Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pineapple chunks from drying out.

Can I substitute ingredients in Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hawaiian-Style Sheet Pan Chicken with Pineapple and Bell Peppers whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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