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!
Equipment
- Parchment paper optional
Ingredients
- 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 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes optional
Sauce for tossing & drizzling:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice from the can or fresh
- 3 tablespoon honey or brown sugar
- 2 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoon 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.
Tried this recipe?Let us know how it was!
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