Hawaiian Chicken Sheet Pan Recipe

This Hawaiian Chicken Sheet Pan recipe brings a sweet and savory tropical flavor to your weeknight dinner with minimal effort. Combining tender chicken with pineapple and colorful vegetables, it’s a quick, all-in-one meal perfect for busy cooks.

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1/2 cup pineapple chunks, drained
• 1/4 cup teriyaki sauce
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cooked rice for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the sliced chicken breasts, pineapple chunks, sliced bell pepper, sliced red onion, teriyaki sauce, olive oil, salt, and pepper. Toss everything together until well coated.
3. Step 3: Spread the mixture evenly on a large sheet pan.
4. Step 4: Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
5. Step 5: Serve hot, optionally over cooked rice.

Tips & Variations

• Use fresh pineapple instead of canned for a brighter flavor and less sweetness.
• Add sliced snap peas or zucchini for extra veggies and color.
• Marinate the chicken in teriyaki sauce for 30 minutes before assembling to deepen the flavor.
• For a gluten-free option, choose a gluten-free teriyaki sauce.
• Garnish with chopped green onions or sesame seeds for added texture and visual appeal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet on low heat to avoid drying out the chicken. Avoid freezing, as the pineapple and vegetables may become mushy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust the cooking time slightly if needed.

Is this recipe spicy?

No, this dish is not spicy, but you can add a pinch of red pepper flakes or a drizzle of sriracha if you like some heat.

Hawaiian Chicken Sheet Pan Recipe

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★★★★★

4.8 from 128 reviews

This Hawaiian Chicken Sheet Pan recipe offers a quick and flavorful meal featuring tender chicken breasts cooked with sweet pineapple chunks, colorful bell peppers, and red onions, all glazed in a savory teriyaki sauce. Perfect for a busy weeknight, it delivers a balanced combination of protein and veggies with minimal cleanup.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Protein and Marinade

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Vegetables and Fruit

• 1/2 cup pineapple chunks, drained
• 1 bell pepper, sliced
• 1/2 red onion, sliced

Optional

• Cooked rice for serving

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right cooking temperature while you prepare the ingredients.
2. Combine ingredients: In a large bowl, add the thinly sliced chicken breasts, pineapple chunks, sliced bell pepper, sliced red onion, teriyaki sauce, olive oil, salt, and pepper. Toss well to ensure everything is evenly coated with the marinade and olive oil.
3. Arrange on sheet pan: Spread the marinated mixture evenly across a large sheet pan, allowing the chicken and vegetables to cook uniformly.
4. Bake the dish: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender but still vibrant.
5. Serve: Remove from the oven and serve hot, optionally over a bed of cooked rice for a complete meal.

Notes

• For best results, slice the chicken breasts thinly to ensure even and quick cooking.
• Drain the pineapple chunks well to avoid excess liquid on the sheet pan.
• You can substitute bell pepper with any color you prefer or have on hand.
• If you like a stronger flavor, marinate the chicken for 30 minutes before baking.
• Use a meat thermometer to check the chicken’s internal temperature for food safety.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Hawaiian chicken, sheet pan dinner, teriyaki chicken, easy chicken recipe, baked chicken and vegetables