Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan is a sweet and savory one-pan meal—juicy chicken baked with pineapple, peppers, and a tangy teriyaki glaze. An easy, colorful dinner with minimal cleanup!
Ingredients
- 1 ½ lbs g 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 ½ cups fresh pineapple chunks or canned, drained
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes optional
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice from the can or fresh
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Prep the oven & pan
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease.
- Assemble ingredients
- On the pan, spread chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan.
- Simmer 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
- Finish
- Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping).
- Garnish with sesame seeds or sliced green onions if desired.
Notes
For even cooking, chop ingredients into uniform sizes. Consider marinating the chicken for more flavor. Use fresh pineapple for the best results. Double the recipe using two pans for larger gatherings.