Sheet Pan Chicken with Pineapple: A Sweet and Savory One-Pan Wonder
Sheet-pan chicken with Pineapple is the ultimate solution for a delicious meal without the usual kitchen chaos! This dish combines tender, juicy chicken with the natural sweetness of Pineapple, roasted vegetables, and a tangy glaze—all cooked on one sheet pan for stress-free prep and cleanup.
This recipe balances sweet and savory flavors, perfect for weeknight dinners or meal prep. Whether you’re a fan of tropical-inspired meals or need a fast, family-friendly dish, this recipe will become a favorite!
Why You’ll Love This Recipe
- One-Pan Simplicity: Minimal dishes mean minimal cleanup.
- Sweet and Savory Balance: The Pineapple’s natural sweetness pairs perfectly with the savory chicken and roasted veggies.
- Customizable: Swap out the veggies or adjust the spices to suit your preferences.
- Great for Meal Prep: Make a big batch and enjoy it throughout the week.
Serving Suggestions
Sheet Pan Chicken with Pineapple is a versatile dish that pairs well with various sides:
- Rice: Serve over fluffy jasmine, brown, or coconut rice to soak up the juices.
- Quinoa: A protein-packed, gluten-free option.
- Noodles: Toss with cooked rice noodles or lo mein for a twist.
- Salad: Pair with a crisp green salad for a light and refreshing meal.
Pro Tips for the Best Sheet Pan Chicken with Pineapple
- Use Fresh Pineapple: Fresh Pineapple provides better flavor and texture than canned, but it works in a pinch—drain it well.
- Even Sizing: Cut your vegetables and Pineapple into similar-sized pieces for even cooking.
- Don’t Overcrowd the Pan: Leave some space between the ingredients to allow them to roast properly. If necessary, use two sheet pans.
- Adjust the Heat: Add more chili flakes or a drizzle of sriracha for a spicy kick.
- Make It Extra Crispy: Broil the dish for 2-3 minutes at the end of cooking for caramelized edges.
Storing and Reheating
Storing:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and vegetables in a freezer-safe container for up to 3 months.
Reheating:
- Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed.
- Microwave: Heat individual portions in the microwave in 1-minute intervals, stirring in between.
FAQs About Sheet Pan Chicken with Pineapple
1. Can I Use Bone-In Chicken?
Yes! Bone-in chicken thighs or drumsticks work well but require additional cooking time (35-40 minutes).
2. Can I Add More Vegetables?
Absolutely! Broccoli, snap peas, or carrots are great additions. Adjust cooking times as needed for firmer veggies.
3. What If I Don’t Have Soy Sauce?
You can substitute it with oyster sauce.
4. Is This Recipe Spicy?
Not inherently, but you can adjust the heat level by adding more chili flakes or a splash of hot sauce.
5. Can I Make This Ahead of Time?
Yes! Marinate the chicken and prep the vegetables in advance. Store them separately in the fridge, then assemble and bake when ready.
Conclusion
Sheet-pan chicken with Pineapple combines sweet, savory, and tangy flavors in one easy-to-make dish. With minimal prep and cleanup, it’s ideal for busy weeknights or when you need a no-fuss meal that still feels special.
The roasted Pineapple adds a tropical flair, while the caramelized vegetables and juicy chicken create a satisfying and well-rounded meal. Pair it with your favorite sides, garnish with fresh herbs, and you have an impressive dish!
Hawaiian Sheet Pan Chicken With Pineapple
Ingredients
- Two boneless, skinless, diced chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- Two red bell peppers, diced
- One onion, diced
Sauce
- 1/4 cup soy sauce ( dark soy sauce)
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 3- cloves garlic, minced
- 1- tablespoon of ginger, minced
- 1/4 cup ketchup
- 1/4 cup sweet chili sauce
- Salt and pepper, to taste
Instructions
Preheat the Oven
- Preheat your oven to 400°F.
Prepare the Marinade
- Combine soy sauce, brown sugar, ketchup, sweet chili sauce, pineapple juice, minced garlic, grated ginger, and olive oil in a bowl and mix well.
Prepare the Sheet Pan
- Line a large sheet pan with parchment.
Marinate the Chicken
- Place the diced chicken breast and vegetables on the sheet pan.
- Save some sauce on the side for later use.
- Pour the rest of the marinade over them. Mix well and refrigerator for at least 30 minutes (you can also marinate overnight for more flavor).
- Season everything with salt and pepper to taste.
Bake
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked and the vegetables are tender.
Garnish and Serve
- Remove from the oven, and serve the Hawaiian Sheet Pan Chicken over rice.