Introduction
Last week I was craving something sweet and savory but didn’t want a sink full of dishes—enter the Hawaiian Chicken Sheet Pan. Tender slices of chicken mingle with juicy pineapple, vibrant peppers, and red onion, all glazed in sticky teriyaki. Thirty minutes later I had dinner (and barely any cleanup). It’s like a mini staycation on your plate!
Why Make This Recipe
- One-Pan Wonder: Toss it all on a sheet pan, bake, and you’re done.
- Tropical Flavor Burst: Pineapple sweetness + tangy teriyaki = crowd-pleasing combo.
- Family-Friendly: Kids love the sweet sauce, adults love the ease.
- Healthy & Balanced: Protein, veggies, and a pop of fruit—all in one.
Ingredients & Substitutions
- 1 lb boneless, skinless chicken breasts, thinly sliced
- ½ cup pineapple chunks, drained
- ¼ cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper, sliced (any color)
- ½ red onion, sliced
- 2 tbsp olive oil
- Salt & pepper, to taste
- Optional swaps:
- Use chicken thighs for extra juiciness.
- Substitute soy-ginger glaze if you don’t have teriyaki.
- Add snap peas or broccoli florets for more veggies.
Directions
- Preheat & Prep: Heat your oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup.
- Marinate Everything: In a large bowl, stir together chicken, pineapple, peppers, onion, teriyaki sauce, olive oil, salt, and pepper until every piece is glossy.
- Spread & Bake: Arrange in a single layer on the pan.
- Roast: Bake 20–25 minutes, stirring once halfway, until chicken is cooked through (internal temp 165°F) and edges are caramelized.
How to Serve
Spoon it over fluffy white rice or cauliflower rice. Sprinkle with sesame seeds and sliced green onions for a pop of color. Serve alongside steamed broccoli or a crisp salad to round out the meal.
How to Store
Let cool, then pack leftovers into an airtight container. Refrigerate up to 3 days. Reheat in a skillet over medium heat or in the oven until warm.
Pro Tips from the Chef
- Dry the chicken first. Pat slices with paper towels so the marinade sticks better.
- Don’t overcrowd the pan. Give everything breathing room so it roasts instead of steams.
- Watch the pineapple. If it starts to blacken too much, stir it in later in the bake.
Variations
- Spicy Kick: Drizzle sriracha or toss in sliced jalapeños.
- Garlic Lovers: Add 1 tsp garlic powder to the marinade.
- Sweet Swap: Use mango chunks instead of pineapple for a tropical twist.
FAQs
Can I grill instead of bake?
Yes—skewer the marinated chicken and veggies, then grill over medium heat until charred and cooked through.
What side dishes pair well?
Think coconut rice, quinoa salad, or simple steamed greens.
Can I prep ahead?
Marinate up to 4 hours in advance, then bake when you’re ready.
Conclusion
This Hawaiian Chicken Sheet Pan is proof that you can have big, bold flavor with zero fuss. It’s perfect for weeknights when you need dinner done fast, but still want to feel like you’re on island time. Give it a try—you’ll be roasted pineapple converts in no time!
Hawaiian Chicken Sheet Pan
Ingredients
- 1 lb chicken breasts thinly sliced
- ½ cup pineapple chunks drained
- ¼ cup teriyaki sauce
- 1 bell pepper sliced
- ½ red onion sliced
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chicken, pineapple, peppers, onion, teriyaki sauce, oil, salt, and pepper.
- Spread on a lined sheet pan in a single layer.
- Bake 20–25 minutes, stirring once, until chicken is cooked and edges caramelize.
- Serve over rice, garnish, and enjoy!