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Easy Hawaiian Chicken Sheet Pan Recipe

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4.2 from 9 reviews

This Easy Hawaiian Chicken Sheet Pan recipe offers a deliciously sweet and savory one-pan meal featuring juicy chicken pieces baked with colorful bell peppers, red onion, and pineapple chunks. Tossed in a tangy teriyaki glaze made from soy sauce, pineapple juice, honey, and vinegar, this dish is ideal for a quick and vibrant dinner with minimal cleanup.

Ingredients

Chicken and Vegetables

  • 1 ½ lbs (700 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 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon chili flakes (optional)

Teriyaki Sauce for Tossing & Drizzling

  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch + 2 tablespoons water slurry (optional, for thickening)

Instructions

  1. Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. Assemble ingredients on the pan: Spread the chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly over the prepared sheet pan. Drizzle everything with olive oil and sprinkle the minced garlic, salt, black pepper, paprika, and optional chili flakes on top. Toss or mix gently to coat all the ingredients evenly.
  3. Bake: Place the pan in the preheated oven and roast for 20 to 25 minutes. Flip the ingredients halfway through baking to ensure even cooking. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  4. Make the teriyaki sauce: While the chicken and vegetables are baking, whisk together the low-sodium soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 3 to 4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce becomes glossy and slightly thickened.
  5. Finish and serve: Once the chicken and veggies are fully cooked, drizzle the warm teriyaki sauce over the top or serve it on the side as a dipping sauce. For an appealing garnish, sprinkle with sesame seeds or sliced green onions if desired.

Notes

  • To ensure chicken cooks evenly, cut pieces uniformly into 1-inch sizes.
  • Use fresh pineapple for a juicier texture or canned pineapple for convenience—just make sure to drain well.
  • Feel free to adjust the amount of chili flakes for desired heat level or omit for mild flavor.
  • If you prefer a thicker sauce, the cornstarch slurry step is recommended, but it can be skipped if you like a thinner glaze.
  • This recipe can be doubled easily by using two sheet pans and rotating them midway through baking.
  • Garnishing with sesame seeds or green onions adds a nice visual touch and extra flavor but is optional.

Find it online: https://cookedbysarah.com/easy-hawaiian-chicken-sheet-pan-recipe/