Sheet Pan Honey-Lime Chicken with Pineapple and Bell Peppers

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, tangy chicken dish roasted with sweet pineapple chunks and colorful bell peppers, glazed in a honey-lime sauce. This Caribbean-inspired chicken recipe (gluten free), ready in about 40 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 weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1 cup pineapple chunks
1 large red bell pepper
1 large yellow bell pepper
3 tbsp honey
2 tbsp fresh lime juice
2 tbsp olive oil
3 garlic cloves minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat your oven to 425°F. In a large bowl, whisk together 3 tbsp honey, 2 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until combined and fragrant.
Step 2: Add 1.5 pounds boneless skinless chicken thighs, 1 cup pineapple chunks, 1 large diced red bell pepper, and 1 large diced yellow bell pepper to the bowl. Toss everything well until the chicken and vegetables are fully coated with the honey-lime marinade.
Step 3: Spread the mixture evenly on a large rimmed sheet pan. Roast in the preheated oven for 20-25 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through and caramelized edges appear on the pineapple and peppers.
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top before serving to add a burst of fresh herbal brightness.