Why I Love This Recipe

This is one of those dinners that feels like summer in a bowl. Everything cooks on one sheet pan, which means less cleanup and tons of flavor. The chicken turns juicy and caramelized as it roasts, while the pineapple gets lightly golden and extra sweet. My favorite part, though, is the homemade Hawaiian-style BBQ sauce. It’s sweet, smoky, tangy, and so good you’ll want to drizzle it over everything.

Enjoying The Leftovers

This recipe is perfect for meal prep because the flavors get even better after a day in the fridge. Pack everything with rice for easy lunches, then add an extra drizzle of BBQ sauce before serving.

Storing

Store the chicken, veggie, and pineapple mixture in an airtight container in the refrigerator for up to 4 days. Keep any extra BBQ sauce in a separate container so you can add more when serving. 

Reheating

For reheating, warm in the microwave or skillet until heated through. Serve over steamed jasmine rice or coconut rice, then top with sliced green onions and sesame seeds. Don’t forget an extra drizzle of that homemade Hawaiian-style BBQ sauce.

No ratings yet

Sheet Pan Pineapple BBQ Chicken Bowls

These Sheet Pan Pineapple BBQ Chicken Bowls combine juicy roasted chicken, sweet caramelized pineapple, and a homemade Hawaiian-style BBQ sauce that's sweet, smoky, and tangy. It's an easy sheet pan dinner that's perfect for meal prep and busy weeknights.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
US M
Servings 4

Ingredients

  • 1 lbs boneless skinless chicken thighs, cubed
  • 1 cup fresh pineapple, cubed
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 1 red onion, cubed
  • 1 bunch green onions, thinly sliced
  • Sesame seeds
  • Choice of rice
For the pineapple bbq sauce
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 2/3 cup soy sauce
  • 1/2 cup pineapple juice
  • 6 cloves garlic, minced
  • 1 tbsp ginger paste
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
US – M

Instructions

  • To make the sauce, add the ketchup, brown sugar, soy sauce, pineapple juice, garlic, ginger paste, rice vinegar, and sesame oil to a small saucepan. Heat over medium-low, stirring occasionally, and let it simmer for 15-20 minutes, or until the sauce has reduced by about half and is thick and glossy. Set aside.
  • Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  • Cut the chicken thighs into bite-sized pieces and place them in a large bowl. Add 1 cup of the prepared BBQ sauce and toss until the chicken is evenly coated.
  • Spread the chicken onto the prepared baking sheet in an even layer. Add the pineapple, bell peppers, and onion, spreading everything out so it cooks evenly. Season with a light sprinkle of salt over everything.
  • Bake for 25-30 minutes, stirring halfway through, until the chicken is fully cooked, the vegetables are tender, and everything has started to caramelize around the edges.
  • Remove the sheet pan from the oven and brush everything with a little more of the BBQ sauce. Garnish with sliced green onions and sesame seeds, then serve over your favorite rice.

Equipment

large baking sheet
cutting board
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 404kcal | Carbohydrates: 49g | Protein: 28g | Fat: 12g | Fiber: 3g