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Hawaiian Chicken Sheet Pan

Escape to a tropical paradise with this irresistibly easy Hawaiian Chicken Sheet Pan. Bursting with sweet, savory, and tangy notes from chicken, pineapple, and teriyaki, this vibrant, one-pan meal is ready in under 30 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts thinly sliced
  • 1/2 cup pineapple chunks drained
  • 1/4 cup teriyaki sauce
  • 1 bell pepper sliced, any color
  • 1/2 red onion sliced
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste
  • cooked rice for serving (optional)

Equipment

  • Sheet pan
  • Large bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). For easy cleanup, line a sheet pan with parchment paper or foil.
  2. Step 2: In a large bowl, combine the thinly sliced chicken breasts, drained pineapple chunks, sliced bell pepper, and sliced red onion. Pour in the teriyaki sauce and drizzle with olive oil. Sprinkle with salt and pepper. Toss everything until well coated.
  3. Step 3: Spread the mixture evenly onto your prepared sheet pan. Ensure not to overcrowd the pan; use two pans if necessary to allow ingredients to roast rather than steam.
  4. Step 4: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Give the mixture a stir halfway through for even caramelization.
  5. Step 5: Once out of the oven, let it rest for a minute or two. Serve immediately, optionally over a bed of fluffy cooked rice to soak up the delicious sauce.

Notes

Substitutions & Additions: Customize with extra veggies like broccoli florets, snap peas, or zucchini slices. For a spicy kick, add red pepper flakes or a swirl of Sriracha to the teriyaki sauce. Swap chicken for shrimp (add in the last 10 minutes of cooking) or firm tofu for a vegetarian option. Garnish with a sprinkle of sesame seeds, chopped fresh cilantro, or green onions before serving. For a different flavor, try a sweet chili sauce or a pineapple-ginger marinade.
Tips for Success: Avoid overcrowding the pan to ensure ingredients roast evenly instead of steaming; use two pans if needed. Cut all chicken and vegetables into roughly the same size pieces for uniform cooking. Parchment paper is highly recommended for easy cleanup and to prevent sticking. Be careful not to overcook the chicken; it's done when it reaches an internal temperature of 165°F. For deeper flavors, allow the chicken and veggies to marinate in the teriyaki sauce for an extra 15-30 minutes before baking.
Storage & Meal Prep: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warm, or spread on a smaller sheet pan and warm in a 350°F oven for 10-15 minutes. This recipe is fantastic for meal prepping throughout the week.