Roasted Hawaiian Chicken with Pineapple and Bell Peppers

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant sheet pan dinner featuring juicy chicken thighs roasted with sweet pineapple chunks and colorful bell peppers for a tropical twist. This Caribbean-inspired Whole30 recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, pineapple chunks, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 4 pieces (about 1.5 lbs) chicken thighs, bone-in and skin-on
• 1 cup, fresh or canned, drained pineapple chunks
• 1 medium, sliced into 1-inch strips red bell pepper
• 1 medium, sliced into 1-inch strips yellow bell pepper
• 1 medium, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped, for garnish fresh cilantro
• for serving lime wedges

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 425°F. On a large sheet pan, arrange 4 chicken thighs (about 1.5 lbs) spaced apart. Drizzle 3 tbsp olive oil evenly over the chicken and vegetables.
2. Step 2: Add 1 cup pineapple chunks, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 medium red onion cut into wedges around the chicken. Sprinkle 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over everything.
3. Step 3: Toss the veggies gently on the pan to coat with oil and spices, but keep the chicken skin-side up. Roast in the oven for 35-40 minutes until the chicken skin is crispy and internal temperature reaches 165°F, and vegetables are tender.
4. Step 4: Remove from oven, sprinkle with 2 tbsp chopped fresh cilantro, and serve with lime wedges for squeezing.