HAWAIIAN CHICKEN SHEET PAN EASY

Tired of the same old weeknight dinners and craving a taste of the tropics without the fuss? Imagine juicy chicken and sweet pineapple, all glazed in a flavorful teriyaki sauce, roasting together on a single sheet pan for easy cleanup. This Hawaiian Chicken Sheet Pan recipe delivers that island-inspired flavor with minimal effort, promising a satisfying and delicious meal on your table in no time!

Ingredients

For the Chicken and Vegetables:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 cups fresh pineapple chunks (or canned, drained well)

For the Teriyaki Glaze:

• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Optional Garnishes:

• Sesame seeds
• Chopped green onions
• Cooked rice, for serving

The Magic of Sheet Pan Dinners

What’s not to love about sheet pan dinners? They’re quick, easy, and minimize cleanup. Plus, they’re incredibly versatile! This Hawaiian Chicken Sheet Pan is no exception. You get all the flavors of a delicious Hawaiian-inspired meal without spending hours in the kitchen. The key is to cut everything into similar sizes so that it cooks evenly. Don’t be afraid to experiment with other vegetables you love, too! Broccoli florets or zucchini slices would also be fantastic additions.

Let’s Talk About That Teriyaki Glaze

The teriyaki glaze is truly the star of this dish. It’s sweet, savory, and a little bit sticky – exactly what you want in a Hawaiian chicken recipe. Don’t be tempted to skip the cornstarch; it helps to thicken the glaze so it clings beautifully to the chicken and vegetables. And if you’re looking for a little extra kick, a pinch of red pepper flakes will do the trick. You can also easily adapt this glaze for other dishes, like a Pineapple Teriyaki Chicken Meatballs recipe – the possibilities are endless! If you’re short on time, you can use a store-bought teriyaki sauce, but trust me, homemade is always better.

Step-by-Step Instructions

Get Started:

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

Prepare the Teriyaki Glaze:

2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, ginger, garlic powder, and red pepper flakes (if using).

Assemble the Sheet Pan:

3. In a large bowl, combine the chicken, bell peppers, red onion, and pineapple.
4. Pour the teriyaki glaze over the chicken and vegetables, and toss to coat everything evenly.
5. Spread the mixture in a single layer on the prepared sheet pan.

Bake:

4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).

Garnish and Serve:

5. Remove the sheet pan from the oven and let it rest for a few minutes before serving.
6. Garnish with sesame seeds and chopped green onions, if desired.
7. Serve over cooked rice or enjoy as is.

Tips and Tricks for the Perfect Sheet Pan

• Don’t overcrowd the pan: Overcrowding will steam the vegetables instead of roasting them, resulting in a less flavorful dish. If necessary, use two sheet pans.
• Cut evenly: Make sure all the vegetables and chicken are cut into roughly the same size pieces to ensure even cooking.
• Parchment paper is your friend: Lining your sheet pan with parchment paper makes cleanup a breeze!
• Broil for extra caramelization: For the last few minutes of cooking, you can broil the sheet pan for a deeper color and extra caramelization. Keep a close eye on it to prevent burning.
• Marinade for extra flavor: If you have time, marinate the chicken in the teriyaki glaze for at least 30 minutes before baking. This will give it even more flavor and make it extra tender.

Variations to Spice Things Up

This Hawaiian Chicken Sheet Pan is delicious as is, but don’t be afraid to get creative and customize it to your liking! Here are a few ideas:

• Add different vegetables: Broccoli, zucchini, snap peas, or even Brussels sprouts would be great additions.
• Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the teriyaki glaze for a spicy kick.
• Use different protein: Shrimp, pork, or even tofu would work well in this recipe.
• Add a squeeze of lime: A squeeze of fresh lime juice at the end brightens up the flavors and adds a touch of acidity.
• Make it a Hawaiian Chicken Sheet Pan Bake: By adding rice directly to the sheet pan and adjusting the liquid content, you can transform this into a complete bake!

Serving Suggestions: Beyond Rice

While rice is a classic pairing for Hawaiian chicken, there are plenty of other ways to enjoy this dish. Consider serving it with:

• Quinoa: A healthy and protein-packed alternative to rice.
• Cauliflower rice: A low-carb option for those watching their carb intake.
• Salad: Serve the chicken and vegetables over a bed of mixed greens for a light and refreshing meal.
• Noodles: Toss the chicken and vegetables with your favorite noodles for a quick and easy stir-fry. This could even become a Quick Chicken Stir Fry if you adjust the sauce and add more veggies.
• Sandwiches or Wraps: Add the Hawaiian Chicken to a toasted roll or wrap with some lettuce and a light drizzle of mayonnaise.

Hawaiian Chicken: More Than Just a Sheet Pan

Once you master this Hawaiian Chicken Sheet Pan, you’ll be inspired to explore other Hawaiian-inspired dishes! From Coconut Chicken Rice Bowl to Sweet Hawaiian Crockpot Chicken, there’s a whole world of delicious Hawaiian flavors waiting to be discovered. You can even adapt the flavors for a Crescent Chicken bake for a comforting casserole! Consider exploring Caramelized Brown Sugar Pineapple Chicken or even Pineapple Chicken Rice for more culinary journeys.

Making Ahead and Storage

This Hawaiian Chicken Sheet Pan is a great make-ahead meal. You can chop the vegetables and prepare the teriyaki glaze ahead of time, storing them separately in the refrigerator. When you’re ready to cook, simply toss everything together and bake. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Final Thoughts: Your Tropical Escape Awaits

So there you have it – a simple, delicious, and versatile Hawaiian Chicken Sheet Pan recipe that’s sure to become a weeknight favorite. It’s an Easy Teriyaki Chicken meal that’s easy to customize, quick to prepare, and guaranteed to bring a taste of the islands to your kitchen. Enjoy!

Hawaiian Chicken Sheet Pan Easy

Amelia Chen-Morrison

This Hawaiian Chicken Sheet Pan recipe offers a taste of the tropics with juicy chicken, sweet pineapple, and colorful bell peppers, all glazed in a flavorful teriyaki sauce. It’s a quick, easy, and versatile meal perfect for weeknight dinners, minimizing cleanup while delivering satisfying island-inspired flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 450 kcal

Equipment

• Large sheet pan
• Parchment paper
• Large bowl
• Medium bowl
• Whisk
• Measuring cups
• Measuring spoons
• Oven

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 cups fresh pineapple chunks or canned, drained well
• ½ cup soy sauce
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes optional
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• Cooked rice, for serving optional

Instructions

 

• Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
• In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, ginger, garlic powder, and red pepper flakes (if using).
• In a large bowl, combine the chicken, bell peppers, red onion, and pineapple.
• Pour the teriyaki glaze over the chicken and vegetables, and toss to coat everything evenly.
• Spread the mixture in a single layer on the prepared sheet pan.
• Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
• Remove the sheet pan from the oven and let it rest for a few minutes before serving.
• Garnish with sesame seeds and chopped green onions, if desired.
• Serve over cooked rice or enjoy as is.

Notes

Don’t overcrowd the pan; use two sheet pans if necessary. Cut vegetables and chicken into evenly sized pieces. Lining your sheet pan with parchment paper makes cleanup easier. For extra caramelization, broil for the last few minutes of cooking, watching carefully. Marinating the chicken in the teriyaki glaze for at least 30 minutes before baking will enhance the flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.