Hawaiian Pineapple Chicken is the perfect combination of sweet, savory, and colorful flavors in one easy sheet pan meal. Juicy chicken, tender vegetables, and sweet pineapple are coated in a delicious homemade sauce, making this recipe ideal for busy weeknights or family dinners.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal cleanup
- Packed with sweet and savory tropical flavors
- Family-friendly and kid-approved
- Perfect for meal prep and leftovers
- Made with simple pantry ingredients
- Colorful presentation that looks as good as it tastes
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh or canned pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken pieces, pineapple chunks, bell peppers, red onion, olive oil, garlic, paprika, chili flakes, salt, and black pepper.
- Toss everything together until evenly coated.
- In a separate small bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, vinegar, and the cornstarch mixed with water.
- Pour the sauce over the chicken and vegetable mixture.
- Toss again until everything is coated evenly.
- Spread the Hawaiian Pineapple Chicken mixture onto a parchment-lined baking sheet in a single layer.
- Bake for 25–30 minutes, stirring halfway through cooking.
- Check that the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and serve hot over steamed rice or noodles.
- Garnish with fresh parsley, cilantro, or green onions if desired.
Tips & Tricks
- Use fresh pineapple for the brightest tropical flavor.
- Cut vegetables into similar-sized pieces for even cooking.
- Add broccoli, snap peas, or carrots for extra vegetables.
- For a spicier version, increase the chili flakes.
- Boneless chicken thighs can be substituted for extra juiciness.
- Line the baking sheet with parchment paper for easier cleanup.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free, Family-Friendly
Notes
- Serve with jasmine rice, brown rice, coconut rice, or noodles.
- Sprinkle with sesame seeds for added texture.
- Fresh cilantro adds a refreshing finish.
- For extra sauce, double the sauce ingredients and reserve half for serving.
Nutrition (Approximate Per Serving)
- Calories: 340
- Protein: 33g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 3g
- Sugar: 14g
FAQ
Can I use canned pineapple for Hawaiian Pineapple Chicken?
Yes. Canned pineapple chunks work well and save preparation time. Drain them before using.
Can I make this recipe ahead of time?
Yes. Prepare everything up to a day ahead and refrigerate until ready to bake.
What can I serve with Hawaiian Pineapple Chicken?
Steamed rice, coconut rice, noodles, quinoa, or roasted vegetables pair wonderfully with this dish.
Can I freeze leftovers?
Absolutely. Store cooled portions in freezer-safe containers for up to three months.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The internal temperature should reach 165°F (74°C).
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in portion-sized containers for up to 3 months.
Reheating
Reheat in the microwave for 1–2 minutes or warm in a 350°F oven until heated through.
Similar Recipes
Hawaiian Pineapple Chicken Quick and Easy Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 cups fresh or canned pineapple chunks
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken pieces, pineapple chunks, bell peppers, red onion, olive oil, garlic, paprika, chili flakes, salt, and black pepper.
- Toss everything together until evenly coated.
- In a separate small bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, vinegar, and the cornstarch mixed with water.
- Pour the sauce over the chicken and vegetable mixture.
- Toss again until everything is coated evenly.
- Spread the Hawaiian Pineapple Chicken mixture onto a parchment-lined baking sheet in a single layer.
- Bake for 25–30 minutes, stirring halfway through cooking.
- Check that the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and serve hot over steamed rice or noodles.
- Garnish with fresh parsley, cilantro, or green onions if desired.
Notes
- Serve with jasmine rice, brown rice, coconut rice, or noodles.
- Sprinkle with sesame seeds for added texture.
- Fresh cilantro adds a refreshing finish.
- For extra sauce, double the sauce ingredients and reserve half for serving.
Conclusion
This Hawaiian Pineapple Chicken recipe delivers vibrant tropical flavors with minimal effort. The combination of juicy chicken, sweet pineapple, colorful vegetables, and a flavorful homemade sauce makes it a reliable dinner option for busy families. Whether served over rice or noodles, this easy recipe is sure to become a favorite in your meal rotation.