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Sheet Pan Hawaiian Chicken with Pineapple

Marinated chicken roasts with sweet pineapple chunks and colorful bell peppers for a tropical-inspired one-pan dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts approximately 1.5 lbs
  • 1 cup pineapple chunks fresh or canned, drained
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 0.5 red onion cut into wedges
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 lime juiced
  • salt and black pepper to taste

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Small bowl for marinade
  • Resealable plastic bag or shallow dish

Method
 

  1. In a small bowl, whisk together soy sauce, olive oil, brown sugar, minced garlic, and lime juice until sugar dissolves. Season with black pepper.
  2. Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  4. Remove chicken from marinade, letting excess drip off. Place chicken breasts in the center of the prepared sheet pan, leaving space between them. Arrange bell pepper slices, onion wedges, and pineapple chunks around the chicken. Season everything lightly with salt and pepper.
  5. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
  6. Optional: Switch oven to broil and broil for 2-3 minutes until pineapple edges caramelize, watching closely to prevent burning.
  7. Remove from oven and let rest for 5 minutes before serving. Serve over rice or quinoa.

Notes

Marinating: For best flavor, marinate chicken for 2-4 hours or up to 24 hours. Minimum 30 minutes. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in 350°F oven covered with foil or in microwave at 50% power. Freezes for up to 2 months (vegetables will be softer after thawing). Substitutions: Use chicken thighs for more moisture. Honey or maple syrup can replace brown sugar. Teriyaki sauce can replace soy sauce marinade. Add zucchini, cherry tomatoes, or snap peas for more vegetables. Variations: Add grated ginger to marinade for depth. Mix in sriracha for heat. Garnish with cilantro and lime wedges before serving.