Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan dinner featuring juicy chicken thighs roasted alongside sweet pineapple chunks and colorful bell peppers for a tropical twist. This caribbean-inspired whole30 (whole30, gluten free) ready in about 45 minutes pairs pounds boneless skinless chicken thighs, pineapple chunks, medium, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 3 tbsp coconut aminos, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Toss thoroughly to coat the chicken.
  2. Step 2: On a large sheet pan, spread out the marinated chicken thighs in a single layer. Arrange 1 cup pineapple chunks, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium cut red onion wedges evenly around the chicken.
  3. Step 3: Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized on the edges. Serve warm.

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Frequently asked questions

How long does Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers 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 Sheet Pan Hawaiian 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 pineapple chunks from drying out.

Can I substitute ingredients in Sheet Pan Hawaiian 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 Sheet Pan Hawaiian 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 Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers whole30?

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

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