Who doesn’t love a quick, flavorful meal that requires minimal cleanup? Hawaiian Chicken Sheet Pan Dinner is the perfect solution for busy weeknights or lazy weekends. This delicious one-pan dish combines tender chicken, sweet pineapple, savory bell peppers, and onions—all tossed in a zesty teriyaki glaze. Serve it over rice or quinoa for a complete meal your family will adore!
Hawaiian Chicken Sheet Pan Recipe
Servings: 4–6 people
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Chicken and Vegetables:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, sliced
- 1 fresh pineapple, peeled, cored, and chopped into chunks (or 1 can of drained pineapple chunks)
- 2 tablespoons olive oil
For the Teriyaki Glaze:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (fresh or ground)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Optional Add-ins:
- Sesame seeds for garnish
- Green onions, thinly sliced for garnish
- Cooked white or brown rice/quinoa for serving
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Prepare the Teriyaki Glaze
In a small saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the flavors meld together (about 3–5 minutes).
If you’d like a thicker glaze, stir in the cornstarch mixture at this point and cook for an additional 1–2 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
Step 3: Assemble the Sheet Pan
In a large mixing bowl, toss the chicken pieces, bell peppers, onion slices, and pineapple chunks with olive oil until everything is evenly coated. Spread the mixture out in a single layer on the prepared baking sheet.
Step 4: Drizzle with Teriyaki Glaze
Generously drizzle about half of the teriyaki glaze over the chicken and vegetables. Use tongs or a spoon to gently toss everything together, ensuring the chicken and veggies are well-coated.
Step 5: Roast in the Oven
Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the chicken and vegetables halfway through cooking. The chicken should be cooked through and golden brown, while the pineapple should have caramelized edges.
Step 6: Finish with More Glaze
Once the chicken is cooked, remove the pan from the oven and drizzle the remaining teriyaki glaze over the top. Toss gently to coat everything again before returning the pan to the oven for an additional 2–3 minutes to allow the glaze to caramelize further.
Step 7: Garnish and Serve
Sprinkle sesame seeds and sliced green onions over the top for added flavor and presentation. Serve the Hawaiian Chicken Sheet Pan hot alongside steamed rice, quinoa, or even cauliflower rice for a low-carb option.
Tips for Success
- Use Fresh Pineapple When Possible: While canned pineapple works in a pinch, fresh pineapple adds extra sweetness and juiciness to the dish.
- Adjust Spices to Taste: For a spicier kick, add a dash of red pepper flakes or sriracha to the teriyaki glaze.
- Customize Your Veggies: Feel free to swap out the bell peppers and onions for other favorites like zucchini, carrots, or snap peas.
- Meal Prep Friendly: Leftovers reheat beautifully in the microwave or oven, making this recipe ideal for meal prep.
This Hawaiian Chicken Sheet Pan Dinner is packed with flavor, easy to prepare, and sure to become a staple in your weekly rotation. Enjoy the tropical vibes right from your kitchen!