Sheet Pan Pineapple Chicken

The sizzling aroma of caramelized Sheet Pan Pineapple Chicken wafting through your kitchen promises a tropical escape with every bite. This delightful one-pan wonder combines juicy chicken thighs with sweet pineapple chunks, crisp bell peppers, and a sticky-sweet glaze that creates the perfect balance of tangy and savory flavors. Perfect for busy weeknights yet impressive enough for guests, this Hawaiian-inspired dish delivers restaurant-quality taste with minimal effort. You’ll learn how to perfectly time the cooking process for caramelized edges while keeping the chicken tender and juicy inside.

Why You’ll Love This Recipe

Sheet Pan Pineapple Chicken transforms ordinary chicken into an extraordinary meal with minimal cleanup. The magic happens when the pineapple caramelizes in the oven, creating natural sweetness that infuses the chicken with tropical flavor. Each bite offers a delightful contrast between the tender, succulent chicken and the slightly charred pineapple chunks that develop deep, complex sweetness when roasted.

The vibrant colors from the red and green bell peppers not only make this dish visually appealing but also add a satisfying crunch that complements the tender chicken. The convenience factor cannot be overstated—everything cooks together on one pan, allowing the flavors to meld perfectly while you attend to other things. The sticky glaze that forms during roasting creates an irresistible coating on both the chicken and vegetables, ensuring every bite is packed with flavor.

For busy families, this pineapple chicken sheet pan dinner comes together in under an hour with mostly hands-off cooking time, making it perfect for hectic weeknights without sacrificing taste or nutrition.

Ingredients

For the Sheet Pan Pineapple Chicken:

• 2 lbs (900g) boneless, skinless chicken thighs
• 2 cups (300g) fresh pineapple chunks (or 20 oz canned chunks, drained)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil

For the marinade/glaze:

• ¼ cup (60ml) soy sauce (low-sodium preferred)
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons pineapple juice (from fresh or canned pineapple)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sriracha sauce (optional, for heat)
• 2 teaspoons sesame oil
• ¼ cup chopped fresh cilantro (for garnish)
• 2 green onions, thinly sliced (for garnish)

Pro Tips

The secret to perfect Sheet Pan Pineapple Chicken lies in three critical techniques. First, marinate the chicken for at least 30 minutes (or up to overnight in the refrigerator) to allow the flavors to penetrate deeply. The acid from the pineapple juice acts as a natural tenderizer, resulting in juicier, more flavorful chicken. If you’re short on time, even 15 minutes will make a difference.

Second, arrange your ingredients strategically on the sheet pan. Place the chicken pieces slightly apart rather than crowding them together. This ensures proper air circulation, allowing the edges to caramelize beautifully while preventing steaming. The same applies to the pineapple chunks and vegetables—spread them in a single layer around the chicken for even roasting.

Third, reserve some of the marinade before adding the raw chicken, then reduce it in a small saucepan while the sheet pan is in the oven. This creates a concentrated glaze you can brush onto the chicken during the last 5 minutes of cooking or drizzle over the finished dish for an extra flavor boost. This technique amplifies the sweet-savory profile that makes this pineapple sheet pan chicken dish so irresistible.

Instructions

Step 1: Prepare the Marinade
In a medium bowl, whisk together the soy sauce, honey, brown sugar, pineapple juice, minced garlic, grated ginger, sriracha (if using), and sesame oil until well combined. The marinade should look glossy and smell fragrant from the ginger and garlic. Set aside ¼ cup of this mixture for basting later.

Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Turn the chicken occasionally if possible to ensure even marination.

Step 3: Prepare for Baking
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Remove the chicken from the marinade, allowing excess to drip off, and arrange the pieces in the center of the prepared sheet pan.

Step 4: Add Pineapple and Vegetables
Arrange the pineapple chunks, bell peppers, and red onion wedges around the chicken. Drizzle the vegetables and pineapple with olive oil and season lightly with salt and pepper. Toss gently to coat.

Step 5: Roast to Perfection
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. For extra caramelization, brush the chicken with the reserved marinade at the 20-minute mark.

Step 6: Finish and Serve
If desired, switch the oven to broil for the final 2-3 minutes to create extra charred edges on the chicken and pineapple. Watch carefully to prevent burning! Remove from the oven, garnish with chopped cilantro and sliced green onions, and let rest for 5 minutes before serving your Sheet Pan Pineapple Chicken.

Variations

Spicy Pineapple Chicken Sheet Pan Dinner: For heat lovers, amplify the spice profile by adding 1-2 thinly sliced jalapeños to the vegetable mix and doubling the sriracha in the marinade. The sweet pineapple perfectly balances the increased heat, creating a delicious sweet-spicy combination that elevates the entire dish.

Teriyaki Pineapple Chicken: Transform this recipe into a teriyaki version by replacing the soy sauce with teriyaki sauce and adding 1 tablespoon of rice vinegar to the marinade. This variation delivers a more pronounced sweet-tangy profile that pairs beautifully with the caramelized pineapple and creates a glossier finish on the chicken.

Vegetarian Sheet Pan Pineapple “Chicken”: Adapt this recipe for vegetarians by substituting the chicken with 2 blocks of extra-firm tofu (pressed and cut into 1-inch cubes) or 2 pounds of cauliflower florets. The cooking time may decrease slightly to 20-25 minutes, but the caramelization of the pineapple still works its magic on these plant-based alternatives.

Storage and Serving

Sheet Pan Pineapple Chicken refrigerates beautifully for up to 4 days in airtight containers, making it perfect for meal prep. The flavors actually deepen overnight as the chicken continues to absorb the sweet-savory sauce. For reheating, the oven method at 350°F for 10-15 minutes works best to maintain the caramelized texture, though microwave reheating for 1-2 minutes also works in a pinch.

Serve this tropical chicken dish over jasmine rice or coconut rice, which will absorb the delicious sauce. For a lower-carb option, cauliflower rice makes an excellent base. The dish also pairs wonderfully with a simple side salad dressed with rice vinegar and sesame oil to complement the Asian-inspired flavors.

For an impressive presentation, serve the Sheet Pan Pineapple Chicken directly from the sheet pan (transferred to a pretty platter if entertaining), garnished with additional cilantro, sesame seeds, and lime wedges. The vibrant colors create a stunning display that promises the tropical flavor experience to come.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. Cut them into 2-inch pieces for even cooking, and reduce the cooking time to about 20-25 minutes, checking frequently for doneness.

Is fresh pineapple necessary, or can I use canned?
Both work well in this Sheet Pan Pineapple Chicken recipe. Fresh pineapple will caramelize slightly better, but canned pineapple chunks (drained well) are a convenient alternative that still delivers great flavor.

How can I make this recipe less sweet?
Reduce the honey and brown sugar by half, and add an extra tablespoon of soy sauce plus a tablespoon of rice vinegar to maintain the flavor balance while cutting sweetness.

Can I make this ahead for meal prep?
Absolutely! This dish reheats beautifully and actually develops deeper flavor overnight. Store in airtight containers for up to 4 days in the refrigerator.

What’s the best way to tell when the chicken is done?
The most reliable method is using an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the chicken. Alternatively, cut into the largest piece—the meat should be opaque with no pink remaining.

Conclusion

This Sheet Pan Pineapple Chicken is comfort food with a tropical twist — juicy chicken bathed in sweet-savory glaze alongside caramelized pineapple and colorful vegetables. It’s the kind of dish that transforms an ordinary weeknight into a special occasion with minimal effort, bringing a taste of the islands to your dining table. Whether you’re feeding a family or meal prepping for the week, this one-pan wonder delivers big on flavor while keeping cleanup simple.

Print