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Hawaiian Chicken Sheet Pan

Sweet and savory one-pan meal featuring juicy chicken baked with pineapple, peppers, and tangy teriyaki glaze for an easy, colorful dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion cut into wedges
  • 1.5 cups fresh pineapple chunks or canned, drained
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon chili flakes optional
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup pineapple juice from can or fresh
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for slurry, optional

Equipment

  • Large sheet pan
  • parchment paper
  • small saucepan
  • whisk
  • Tongs or spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. On the prepared sheet pan, spread chicken pieces, bell peppers, onion wedges, and pineapple chunks in a single layer without overcrowding.
  3. Drizzle olive oil over everything, then sprinkle with minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
  4. Roast for 20-25 minutes, flipping ingredients halfway through cooking to ensure even browning.
  5. While chicken roasts, whisk together soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer for 3-4 minutes.
  6. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy, about 1 minute.
  7. Check that chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.
  8. Drizzle the warm teriyaki sauce over the finished sheet pan, or serve on the side for dipping.
  9. Garnish with sesame seeds or sliced green onions if desired before serving.

Notes

Can use chicken thighs instead of breasts. Frozen pineapple works well when thawed and drained. For gluten-free version, use tamari or coconut aminos instead of soy sauce. Marinating ingredients for even 15 minutes enhances flavor. Double the recipe using two sheet pans to avoid overcrowding.
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