Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more moist. Adjust cooking time to 30-35 minutes and ensure they reach 165°F internal temperature.

What if I don't have fresh pineapple?

Canned pineapple chunks work perfectly for this recipe. Just drain them well and pat dry with paper towels before adding to the pan. You can also use frozen pineapple that's been thawed and drained.

Can I make this ahead of time?

You can marinate the chicken up to 24 hours in advance and prep all your vegetables ahead. For best results, assemble and bake fresh. However, you can freeze the marinated chicken for up to 2 months and thaw before cooking.

Why is my chicken dry?

Overcooking is usually the culprit. Always use a meat thermometer and remove the sheet pan Hawaiian chicken from the oven as soon as it reaches 165°F. The resting time allows carryover cooking to finish the job without drying it out.

Easy Sheet Pan Hawaiian Chicken Recipe - Perfect Sweet & Savory Dinner

Name: Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 4 boneless skinless chicken breasts (about 1.5 lbs); 1 cup pineapple chunks (fresh or canned); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; ½ red onion, cut into wedges; 3 cloves garlic, minced; 2 tablespoons olive oil; ¼ cup low-sodium soy sauce; 1 tablespoon brown sugar; Salt and black pepper to taste; Juice of 1 lime

Sheet Pan Hawaiian Chicken with Pineapple and Peppers

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Tropical one-pan dinner featuring juicy marinated chicken with sweet pineapple and colorful peppers. Easy weeknight meal with minimal cleanup.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Bake, Roast
Cuisine: Hawaiian, American

Ingredients

Scale

4 boneless skinless chicken breasts (about 1.5 lbs)
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, cut into wedges
3 cloves garlic, minced
2 tablespoons olive oil
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
Salt and black pepper to taste
Juice of 1 lime

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, and lime juice until well combined.
Place chicken breasts in a zip-top bag, add marinade, seal, and refrigerate for at least 30 minutes.
While chicken marinates, slice bell peppers into strips and cut onion into wedges.
Remove chicken from marinade and place on prepared baking sheet. Arrange pineapple chunks, peppers, and onions around chicken. Season with salt and pepper.
Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
For extra color, broil for 2-3 minutes until edges are golden and slightly charred.
Let chicken rest 5 minutes before serving over rice or as desired.

Notes

Marinate chicken for at least 30 minutes, up to 2 hours for deeper flavor. Don’t exceed 2 hours or acid will break down texture.
Fresh pineapple provides better texture and caramelization, but well-drained canned works in a pinch.
Use a meat thermometer to ensure chicken reaches 165°F – this prevents overcooking and dry meat.
Don’t overcrowd the pan. Leave space between pieces for proper roasting and caramelization.

Nutrition

Serving Size: 1 chicken breast with vegetables (approximately 300g)
Calories: 350 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg

Find it online: https://www.benefitiany.com/sheet-pan-hawaiian-chicken/