This Sheet Pan Hawaiian Pineapple Chicken is the perfect combination of savory, sweet, and slightly spicy flavors all roasted together on one pan for an easy weeknight dinner. Tender chicken, juicy pineapple chunks, colorful bell peppers, and fresh lime create a vibrant meal that is both healthy and satisfying. With minimal cleanup and simple ingredients, this recipe quickly becomes a family favorite.
Why You’ll Love This Recipe
Everything cooks together on one sheet pan for easy cleanup
Packed with colorful vegetables and fresh pineapple
Sweet, smoky, tangy, and savory flavors in every bite
Ready in about 30 minutes from start to finish
Great for meal prep and leftovers
Naturally gluten-free and high in protein
Perfect served over brown rice, quinoa, or cauliflower rice
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken tenderloins
3 teaspoons chili powder
2 teaspoons ground cumin
3 fresh garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coconut oil, melted
1 large sweet onion, cut into wedges
4 large bell peppers, assorted colors, chopped into 1-inch pieces
1 tablespoon minced seeded jalapeño pepper
1/2 medium pineapple, peeled, cored, and cut into chunks
2 tablespoons fresh lime juice
1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped
Directions
Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the chicken tenderloins with chili powder, cumin, minced garlic, melted coconut oil, sea salt, and black pepper. Toss well so the chicken is evenly coated with the seasoning mixture.
Add the sweet onion wedges, chopped bell peppers, minced jalapeño, pineapple chunks, and fresh lime juice to the bowl. Gently stir until everything is evenly mixed.
Spread the chicken and vegetable mixture in a single layer across the prepared sheet pan. Avoid overcrowding to help the vegetables roast properly.
Roast in the preheated oven for 10 to 12 minutes.
Turn the oven to broil and cook for an additional 2 to 3 minutes, just until the vegetables begin to lightly char and the chicken is fully cooked through.
Remove from the oven and sprinkle with sesame seeds and freshly chopped cilantro before serving.
Serve warm over brown rice, quinoa, or enjoy it on its own for a lighter meal.
Servings and timing
Servings: 5 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
Swap chicken tenderloins for boneless skinless chicken thighs for extra juiciness.
Add broccoli florets or snap peas for additional vegetables.
Use mango chunks instead of pineapple for a tropical twist.
Increase the jalapeño for more heat or omit it for a milder flavor.
Add a drizzle of honey or a splash of low-sodium soy sauce for a sweeter glaze.
Serve inside lettuce wraps or tortillas for a fun taco-style dinner.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken and vegetables in a skillet over medium heat for about 5 minutes until warmed through. You can also microwave individual portions for 1 to 2 minutes.
For freezing, allow the dish to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned pineapple instead of fresh pineapple?
Yes, you can use canned pineapple chunks. Be sure to drain them well before adding to the sheet pan.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F and should no longer appear pink in the center.
Can I make this recipe ahead of time?
Yes, you can prep all the ingredients a day in advance and store them in the refrigerator until ready to cook.
What should I serve with Hawaiian pineapple chicken?
Brown rice, quinoa, cauliflower rice, or roasted vegetables pair wonderfully with this dish.
Is this recipe spicy?
It has mild heat from the jalapeño and chili powder, but it is not overly spicy.
Can I use frozen pineapple?
Yes, but thaw and drain it first to avoid excess moisture on the sheet pan.
Why are my vegetables not browning?
Make sure the ingredients are spread in a single layer without overcrowding the pan.
Can I use olive oil instead of coconut oil?
Absolutely. Olive oil works well if you do not have coconut oil available.
How can I make this recipe lower in carbs?
Serve it over cauliflower rice or enjoy it without grains for a lower-carb option.
Can I double the recipe?
Yes, but use two sheet pans to prevent overcrowding and ensure even roasting.
Conclusion
Sheet Pan Hawaiian Pineapple Chicken is a quick, colorful, and flavor-packed dinner that makes healthy eating simple and delicious. The juicy chicken, caramelized vegetables, and sweet pineapple create a balanced meal with tropical-inspired flavors the whole family will enjoy. Whether you make it for busy weeknights or meal prep lunches, this easy sheet pan recipe is sure to become a regular part of your dinner rotation.
This Sheet Pan Hawaiian Pineapple Chicken is a quick and colorful one-pan dinner made with juicy chicken, sweet pineapple, roasted vegetables, and bold tropical-inspired flavors.
Ingredients
2 pounds chicken tenderloins
3 teaspoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coconut oil, melted
1 large sweet onion, cut into wedges
4 large bell peppers, chopped into 1-inch pieces
1 tablespoon minced seeded jalapeño pepper
1/2 medium pineapple, peeled, cored, and cut into chunks
2 tablespoons fresh lime juice
1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped
Instructions
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the chicken tenderloins with chili powder, cumin, garlic, melted coconut oil, sea salt, and black pepper. Toss until evenly coated.
Add the onion wedges, bell peppers, jalapeño, pineapple chunks, and lime juice. Stir gently to combine.
Spread the mixture evenly onto the prepared sheet pan in a single layer.
Roast for 10 to 12 minutes.
Turn the oven to broil and cook for an additional 2 to 3 minutes until lightly charred and the chicken is fully cooked.
Remove from the oven and sprinkle with sesame seeds and fresh cilantro.
Serve warm over rice, quinoa, or cauliflower rice if desired.
Notes
Fresh pineapple gives the best caramelized flavor, but canned pineapple can also be used if drained well.
Avoid overcrowding the sheet pan so the vegetables roast properly.
Chicken thighs can replace chicken tenderloins for a juicier texture.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooled portions for up to 2 months.
Serve with rice, quinoa, or lettuce wraps for different meal options.
