This Sweet & Spicy Pineapple Chicken Sheet Pan recipe is a delightful combination of savory, tangy, and mildly spicy flavors. Juicy chicken, fresh pineapple, and colorful vegetables are roasted together in a sweet and spicy glaze, creating a balanced and satisfying meal. This dish is perfect for busy weeknights, requiring minimal preparation and cleanup while delivering a delicious and nutritious dinner.
Why You’ll Love This Recipe
- Easy to Make – A simple sheet pan meal that requires little effort and cleanup.
- Balanced Flavors – A perfect mix of sweetness from pineapple and honey with a spicy kick from chili flakes or sriracha.
- Nutritious and Colorful – Loaded with lean protein and vibrant vegetables.
- Great for Meal Prep – Leftovers reheat well, making it a convenient option for busy days.
- Customizable – Easily swap out vegetables or adjust spice levels to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Fresh pineapple chunks
- Bell peppers (red, yellow, or green)
- Red onion
- Garlic cloves, minced
- Soy sauce
- Honey
- Sriracha or red pepper flakes
- Olive oil
- Ginger, grated
- Lime juice
- Salt and black pepper
- Optional garnish: Fresh cilantro, sesame seeds
Directions
- Preheat the Oven – Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Marinade – In a bowl, whisk together soy sauce, honey, sriracha (or red pepper flakes), olive oil, garlic, ginger, lime juice, salt, and black pepper.
- Marinate the Chicken – Cut the chicken into bite-sized pieces and toss them in the marinade. Let sit for at least 15 minutes for better flavor absorption.
- Arrange the Ingredients – Spread the marinated chicken, pineapple chunks, bell peppers, and red onion evenly on the prepared baking sheet. Drizzle with any remaining marinade.
- Bake – Roast in the oven for 20-25 minutes or until the chicken is fully cooked and vegetables are tender. Stir halfway through for even cooking.
- Broil for Extra Char – For a caramelized finish, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Garnish and Serve – Sprinkle with fresh cilantro and sesame seeds if desired. Serve warm over rice, quinoa, or enjoy as is.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Protein Swap – Use shrimp, tofu, or even pork instead of chicken.
- Different Vegetables – Add zucchini, snap peas, or broccoli for more variety.
- Milder Version – Reduce or omit the sriracha/red pepper flakes for a less spicy dish.
- Extra Crunch – Add cashews or peanuts for added texture.
- Gluten-Free Option – Use tamari instead of soy sauce.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating – Warm in a skillet over medium heat until heated through or microwave in 30-second intervals, stirring in between.
FAQs
How spicy is this dish?
The spice level can be adjusted by adding more or less sriracha or red pepper flakes.
Can I use canned pineapple instead of fresh?
Yes, but drain it well to avoid excess moisture.
What can I serve this with?
It pairs well with rice, quinoa, or a simple side salad.
Can I make this ahead of time?
Yes, you can marinate the chicken and chop the vegetables in advance to save time.
How do I prevent the chicken from drying out?
Using chicken thighs instead of breasts helps retain moisture, and avoid overcooking.
Can I cook this on the stovetop instead?
Yes, you can sauté everything in a large skillet over medium heat until cooked through.
Is this recipe keto-friendly?
You can make it keto-friendly by using a sugar-free sweetener instead of honey.
Can I use frozen vegetables?
Yes, but thaw them first and pat them dry to avoid excess moisture.
How do I add more protein?
Serve with a side of edamame, nuts, or add extra chicken pieces.
Can I make this without an oven?
Yes, you can grill the ingredients on a barbecue or cook them in an air fryer at 375°F for about 15 minutes.
Conclusion
This Sweet & Spicy Pineapple Chicken Sheet Pan recipe is a perfect balance of flavors and textures, making it an excellent choice for a quick and easy meal. Whether you’re meal prepping or serving a weeknight dinner, this dish delivers bold taste with minimal effort. Try it today and enjoy a delicious homemade meal with easy cleanup!
Print
This Sweet & Spicy Pineapple Chicken Sheet Pan is an easy and delicious meal loaded with juicy chicken, caramelized pineapple, and colorful bell peppers tossed in a sticky, flavorful glaze!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- lb boneless chicken breast, cut into cubes
- 1 cup pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, chopped
- 2 tbsp olive oil
- 3 tbsp honey
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix honey, soy sauce, sriracha, garlic powder, salt, and pepper.
- Toss chicken with half of the glaze mixture and spread on a sheet pan.
- Add pineapple, bell peppers, and red onion. Drizzle with olive oil.
- Bake for 15-20 minutes, stirring halfway.
- Heat the remaining glaze in a small saucepan, add cornstarch slurry, and stir until thick.
- Drizzle the thickened sauce over the chicken and veggies.
Notes
- Serve over rice or quinoa for a complete meal.
- Adjust sriracha for more or less spice.