Sheet Pan 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 alongside sweet pineapple chunks and colorful bell peppers for a tropical twist. This Caribbean-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken thighs, pineapple chunks, red bell pepper 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 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

• 1.5 pounds boneless skinless chicken thighs
• 1 cup pineapple chunks
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp coconut aminos
• 3 cloves, minced fresh garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

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 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.