Description
This Hawaiian Chicken Sheet Pan recipe is a sweet and savory one-pan meal with juicy chicken, colorful vegetables, and pineapple, all tossed in a tangy homemade teriyaki glaze. Perfect for an easy weeknight dinner with minimal cleanup.
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 pineapple chunks (fresh 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)
- â…“ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Spread chicken, bell peppers, onion, and pineapple evenly on the sheet pan. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss to coat.
3. Bake for 20 to 25 minutes, flipping halfway through, until chicken reaches 165°F (74°C) and is fully cooked.
4. While baking, combine soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3 to 4 minutes. Add cornstarch slurry if desired and cook until thickened.
5. Remove sheet pan from oven and drizzle sauce over everything or serve on the side.
6. Garnish with sesame seeds or green onions if desired and serve immediately.
Notes
Chicken thighs can be used instead of breasts for a juicier result.
Add extra chili flakes or hot sauce for more heat.
Cornstarch slurry is optional but helps create a thicker glaze.
Fresh pineapple provides the best flavor, but canned works if drained well.
Use tamari instead of soy sauce for a gluten-free option.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg