Description
This Hawaiian Chicken Sheet Pan recipe offers a vibrant, sweet, and savory one-pan meal featuring juicy chicken pieces baked with colorful bell peppers, onion, and pineapple, all enhanced with a tangy homemade teriyaki glaze. It's an easy and flavorful dinner option with minimal cleanup, perfect for weeknight meals or casual gatherings.
Ingredients
Chicken and Vegetables
- 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 tablespoons 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 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoons water slurry (optional, for thickening)
Instructions
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Assemble ingredients: Spread the chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly on the sheet pan. Drizzle the olive oil over the ingredients and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes if using. Toss everything gently on the pan to coat evenly with the seasoning and oil.
- Bake: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. About halfway through the cooking time, flip the chicken and vegetables to ensure even cooking. Bake until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Make the sauce: While the chicken is baking, prepare the teriyaki glaze by whisking together the low-sodium soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar in a small saucepan. Bring to a gentle simmer and cook for 3 to 4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until the sauce becomes glossy and thickened.
- Finish: Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Drizzle the teriyaki sauce over the top or serve it on the side for dipping. Optionally, garnish the dish with sesame seeds or sliced green onions for added flavor and visual appeal. Serve immediately.
Notes
- You can substitute chicken breasts with boneless skinless thighs for a juicier option.
- If you prefer a spicier dish, add extra chili flakes or a dash of hot sauce to the sauce.
- The cornstarch slurry is optional but recommended if you like a thicker glaze that clings well to the chicken and vegetables.
- Fresh pineapple gives the best flavor, but canned pineapple chunks work well too—just be sure to drain them well.
- For a gluten-free option, use tamari instead of soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
