Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet and tangy pineapple-glazed chicken thighs roasted alongside colorful bell peppers and red onions for a tropical-inspired one-pan meal. This caribbean-inspired whole30 (whole30, paleo) ready in about 45 minutes pairs fresh pineapple chunks, grated fresh ginger, 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: 30 min Serves 4 Caribbean cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1 cup fresh pineapple chunks (pureed in a blender), 3 tbsp coconut aminos, 2 tbsp raw honey, 1 tbsp grated fresh ginger, and 3 minced garlic cloves until smooth.
  2. Step 2: Place 6 boneless skinless chicken thighs on a large rimmed sheet pan. Season with 1 tsp salt and 1/2 tsp black pepper, then brush each piece generously with the pineapple-ginger glaze.
  3. Step 3: Arrange 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced red onion around the chicken. Drizzle everything with 2 tbsp olive oil and toss the vegetables lightly to coat.
  4. Step 4: Roast in the 425°F oven for 25-30 minutes until the chicken is cooked through (internal temp 165°F) and vegetables are tender with slightly caramelized edges.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner take to make?

Total time is about 45 minutes (15 min prep + 30 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 Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner?

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 Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner?

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 Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner 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 Pineapple-Ginger Hawaiian Chicken Sheet Pan Dinner whole30?

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

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