Sheet Pan Honey-Lime Chicken with Pineapple and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Sheet Pan Honey-Lime Chicken with Pineapple and Bell Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 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 Honey-Lime 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 Honey-Lime 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 Honey-Lime 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 Honey-Lime Chicken with Pineapple and Bell Peppers gluten free?

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

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