Hawaiian Chicken Sheet Pan Easy
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.
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.