Pineapple Chicken Sheet Pan Recipe
When you’re craving the Hawaiian flavor of pineapple chicken, this easy sheet pan recipe is the perfect solution! Chicken, pineapple, peppers, and onion are combined in this healthy, one pan meal.Â
There are only seven main ingredients and five easy steps to this recipe. It takes just minutes to prepare and only about 25 minutes to cook. You’ll have dinner on the table in under an hour!
Let’s take a look at the ingredients you’ll need for this pineapple chicken sheet pan meal.Â
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Ingredients for BBQ Sheet Pan Pineapple Chicken
Here are the ingredients you’ll need to make this healthy, Hawaiian chicken meal. Below, you’ll find ingredient notes as well.Â
- 1 pound cubed boneless, skinless chicken thighs
- Salt and pepper to taste
- 20 ounce can of pineapple chunks (drain and reserve the juice)
- 1 green bell pepper
- 1 red bell pepper
- ½ medium-large red onion
- ½ cup bbq sauce
- 2 tablespoons olive oil
- Cilantro to garnish
Ingredient Notes
Like most other sheet pan recipes, there are many additions and substitutions you can make with the ingredients. You can switch out the meat, vegetables, and sauce used in this recipe to make it unique.Â
This recipe is also easily adaptable to meet your dietary needs. It can easily be made to fit Whole30, clean eating, and low carb needs.Â
How to Make Pineapple Chicken in the Oven
This recipe only has five easy steps. You’ll be eating this meal in no time! Follow the steps below to make this dish.Â
Step One
Preheat the oven to 375?. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup later on.Â
Step TwoÂ
Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.Â
Step Three
Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil.Â
Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the juice from the pineapples.Â
Coat the chicken with ¾ of the barbecue pineapple sauce mixture. Reserve the rest of the sauce for later.Â
Step Four
Place the peppers, onions, pineapple, and chicken onto the sheet pan. Make sure the ingredients are in a single layer and not too crowded. Overcrowding can cause uneven cooking.Â
Step Five
Place the pan in the oven and cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.Â
Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables.Â
Use the remaining sauce to drizzle over the top before serving.Â
How to Serve Pineapple Chicken
This meal can be served right away when finished baking. Simply scoop it from the pan and serve it or place the ingredients on skewers for easy Hawaiian kabobs.Â
What to Serve Pineapple Chicken With
This dish can be eaten by itself or paired with your favorite sides. Here are some ideas of what you can serve Hawaiian pineapple chicken with.
- White rice
- Hawaiian macaroni salad
- Brown rice
- Black beans
- Cauliflower rice
- Fried rice
- Soup
- Salad
- Chow mein
How to Store Hawaiian Pineapple Chicken
Any leftovers should be stored in the fridge in an airtight container. This recipe can hold up for about 3-4 days in the refrigerator.Â
I wouldn’t recommend freezing this dish as the roasted vegetables probably won’t hold up well. However, you can freeze single ingredients until you’re ready to make this recipe.Â
Pineapple Chicken Sheet Pan Meal
Ingredients
- 1 pound cubed boneless, skinless chicken thighs
- Salt and pepper to taste
- 20 ounce can of pineapple chunks (drain and reserve the juice)
- 1 green bell pepper
- 1 red bell pepper
- 1/2 medium-large red onion
- 1/2 cup bbq sauce
- 2 tablespoons olive oil
- Cilantro to garnish
Instructions
- Preheat the oven to 375?. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup later on.
- Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.
- Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil. Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the juice from the pineapples. Coat the chicken with ¾ of the barbecue pineapple sauce mixture. Reserve the rest of the sauce for later.
- Place the peppers, onions, pineapple, and chicken onto the sheet pan. Make sure the ingredients are in a single layer and not too crowded. Overcrowding can cause uneven cooking.
- Place the pan in the oven and cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables. Use the remaining sauce to drizzle over the top before serving.
