Pineapple Chicken Sheet Pan

This Pineapple Chicken Sheet Pan Meal is my go-to for busy weeknights when I want something both healthy and flavor-packed without piling up the dishes. Juicy chicken thighs, sweet pineapple, crisp peppers, and a smoky barbecue sauce come together for a vibrant, fuss-free dinner that tastes like a breeze of summer.

I started making this when my kids joined sports and dinnertime became a mad dash. The colors and flavors make it a dinnertime win they actually look forward to.

Ingredients

• Cubed boneless skinless chicken thighs: Always try to use thighs for the juiciest result and a richer taste
• Salt and pepper: Simple but essential for building the right seasoning on the meat
• Canned pineapple chunks: Drained with the juice reserved adds sweetness and moisture grab fruit packed in juice not syrup for healthiest results
• Green bell pepper: Brings crunch and a beautiful pop of color look for a firm one with taut skin
• Red bell pepper: Adds more color and a mild sweetness select one that feels heavy for its size
• Red onion: Medium to large for best bite and flavor choose one with glossy skin and no soft spots
• Barbecue sauce: Smoky tangy depth use your favorite brand or homemade for extra personal flair
• Olive oil: Helps with browning and brings everything together go for extra virgin for best results
• Cilantro: For fresh garnish brightens the whole dish chop right before serving for max flavor

Step-by-Step Instructions

Prep the Pan:

Line a sturdy sheet pan with parchment paper or a silicone liner for easy cleanup later and to prevent sticking

Chop the Veggies and Chicken:

Cut the green and red bell peppers into large pieces about one and a half to two inches so they keep some texture during roasting Dice the red onion into similar sized chunks for even cooking Cube the chicken thighs into bite-sized one to one and a half inch pieces to help them cook through quickly and stay juicy

Oil the Veggies:

Turn the onion and bell pepper pieces in one tablespoon of olive oil each to get even coating and shine this helps them roast nicely and not dry out

Season the Chicken:

Season the chicken pieces all over with a pinch of salt and black pepper This is the foundation of the flavor and should not be skipped

Mix the Sauce:

Combine your favorite barbecue sauce with a couple tablespoons of pineapple juice reserved from the can Whisk until smooth for an easy sweet smoky glaze

Coat the Chicken:

Pour about three quarters of the barbecue pineapple sauce mixture over the chicken and mix well Use the rest of the sauce for drizzling later

Arrange on the Pan:

Spread the peppers onion pineapple chunks and chicken evenly in a single layer on your prepared sheet pan Crowding the pan can prevent proper browning so give all the pieces some space

Roast in the Oven:

Bake on the middle rack at three seventy five for twenty to twenty five minutes or until chicken is fully cooked and veggies are tender Rotate the pan halfway through for even roasting

Finish with a Broil:

If you want caramelized edges turn the broiler on for the last few minutes Keep a close eye so nothing burns but let the tips of the vegetables and chicken get a nice golden color

Serve and Garnish:

Transfer to plates and drizzle the remaining reserved barbecue pineapple sauce over the top Sprinkle generously with chopped cilantro before serving

Save This

My favorite bit is that caramelized pineapple at the edge of the pan nothing beats those sweet and sticky bites My kids have a tradition of racing for those golden pieces as soon as the pan lands on the table

Storing Your Pineapple Chicken Sheet Pan Meal

This meal stores great in airtight containers in the fridge for up to three days Leftovers warm up beautifully in a skillet with just a splash of water to loosen the sauce Freezing is possible although the veggies soften a little more after thawing

Ingredient Swaps That Work

No chicken thighs Use chicken breast or even pork tenderloin for a leaner twist Out of red onion Try sweet yellow onion or shallots Most any color bell pepper will work if you want to mix it up Add a little sriracha to the sauce for a spicy kick

Serving Ideas

Pile over steamed rice brown rice or quinoa for a hearty bowl Dinner rolls or naan make it a finger food feast Wrap leftovers in tortillas with lettuce for a Hawaiian style burrito I have even put leftovers on homemade pizza dough for a barbecue chicken pie

A Quick Look at Its Roots

Inspired by the bright flavor combos of Hawaiian cooking this meal borrows from the classic sweet and savory dishes you find at a luau Pineapple is a symbol of hospitality and bringing it to the table this way has always felt festive and welcoming to me

Common Queries

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple chunks work well. Just reserve a bit of juice to mix with the barbecue sauce for added flavor.

→ What other vegetables can be added to this sheet pan meal?

Other colorful veggies like zucchini, snap peas, or carrots can complement the dish while keeping the vibrant presentation.

→ Should the chicken be marinated ahead of time?

While marinating is optional, tossing the chicken with barbecue pineapple sauce before baking adds plenty of flavor in the oven.

→ Can I use chicken breasts instead of thighs?

Chicken breasts may be substituted, but monitor the cook time closely to avoid drying out the meat.

→ Is it necessary to broil at the end?

Broiling at the end helps caramelize the vegetables for extra flavor, but the dish is delicious even without this step.

→ How should leftovers be stored?

Cool leftovers and store in an airtight container in the refrigerator for up to three days for best freshness.