Pineapple-Glazed Hawaiian Chicken with Mixed Vegetables on Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender chicken cubes glazed in a tangy pineapple sauce roasted with bell peppers and snap peas for a tropical-inspired dinner. This caribbean-inspired chicken (whole30) ready in about 40 minutes pairs cut into 1-inch cubes chicken breast, large, sliced red bell pepper, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb, cut into 1-inch cubes chicken breast
• 1 cup fresh or canned, drained pineapple chunks
• 1 large, sliced red bell pepper
• 1 1/2 cups trimmed snap peas
• 2 tbsp olive oil
• 3 tbsp coconut aminos
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb cubed chicken breast, 1 cup pineapple chunks, 1 sliced red bell pepper, and 1 1/2 cups snap peas with 2 tbsp olive oil, 3 tbsp coconut aminos, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper; toss to coat evenly.
2. Step 2: Spread the mixture on a rimmed sheet pan in an even layer.
3. Step 3: Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through with an internal temperature of 165°F and vegetables are tender-crisp with slightly caramelized edges.