Print

Ultimate Quick & Easy Hawaiian Chicken Sheet Pan with Pineapple and Sweet Peppers

Close-up of glazed, bite-sized hawaiian chicken sheet pan pieces mixed with chunks of pineapple and red bell peppers on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this sweet and savory Hawaiian chicken sheet pan dinner for a fast, flavorful meal with minimal cleanup. Juicy chicken, pineapple, and peppers roast together perfectly on one pan.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 large fresh pineapple, peeled, cored, and cut into 1-inch chunks
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1/2 cup low-sodium teriyaki sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening glaze)
  • Fresh cilantro or green onions, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, ground ginger, garlic powder, and red pepper flakes to create the glaze base.
  3. In a separate large bowl, toss the cubed chicken with the olive oil.
  4. Place the chicken, pineapple chunks, red bell pepper, and yellow bell pepper onto the prepared sheet pan. Distribute the ingredients in a single layer.
  5. Drizzle about half of the prepared glaze mixture over the chicken and vegetables on the pan. Toss gently on the pan to coat everything evenly.
  6. Place the sheet pan in the preheated oven and roast for 15 minutes.
  7. While the chicken roasts, return the remaining half of the glaze mixture to a small saucepan. Whisk in the cornstarch slurry. Heat over medium heat, stirring constantly, until the sauce thickens slightly into a sticky glaze. Remove from heat.
  8. After 15 minutes of roasting, remove the pan from the oven. Brush the thickened glaze over the chicken and vegetables.
  9. Return the sheet pan to the oven and roast for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the pineapple is lightly caramelized.
  10. Remove from the oven. Garnish with fresh cilantro or green onions before serving. Serve this easy weeknight meal immediately over rice or quinoa if desired.

Notes

  • For a gluten-free option, use tamari instead of soy sauce and ensure your teriyaki sauce is certified gluten-free.
  • If you prefer darker meat, use chicken thighs; adjust cooking time slightly if the pieces are significantly larger than 1 inch.
  • To achieve perfectly caramelized pineapple, make sure the fruit pieces are not overly crowded on the sheet pan.

Nutrition

Find it online: https://cookingzenith.com/hawaiian-chicken-sheet-pan-recipe/