Hawaiian Chicken Sheet Pan
A colorful, tropical-inspired sheet pan dinner featuring juicy chicken, sweet pineapple, and savory teriyaki glaze. Perfect for a quick weeknight meal!
🛒 Ingredients
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1 pound boneless, skinless chicken breasts (thinly sliced)
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1/2 cup pineapple chunks, drained (fresh or canned)
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1/4 cup teriyaki sauce
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1 medium red bell pepper, sliced
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1 medium yellow bell pepper, sliced
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1 small red onion, sliced
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2 tbsp olive oil
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1 tsp garlic powder
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1/2 tsp black pepper
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1/2 tsp salt (optional, adjust to taste)
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2 green onions, sliced (for garnish)
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Sesame seeds (optional, for garnish)
👩🍳 Instructions
Step 1: Prep the Oven & Pan
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Preheat your oven to 400°F (200°C).
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Line a sheet pan with parchment paper or lightly grease it with oil.
Step 2: Marinate the Chicken
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Place chicken slices in a bowl.
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Pour over half of the teriyaki sauce (reserve the rest for finishing).
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Toss well and let marinate for 10–15 minutes while prepping the vegetables.
Step 3: Arrange on Sheet Pan
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Spread the marinated chicken slices evenly on the sheet pan.
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Add pineapple chunks, bell peppers, and red onion.
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Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss everything together.
Step 4: Roast
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Place the sheet pan in the oven and bake for 18–22 minutes, stirring halfway through, until chicken is cooked through and veggies are tender.
Step 5: Finish & Garnish
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Remove from the oven and drizzle with the remaining teriyaki sauce.
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Garnish with green onions and sesame seeds.
🍽️ Serving Suggestions
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Serve over steamed rice, jasmine rice, or quinoa for a complete meal.
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Pair with a simple green salad or steamed broccoli.
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For a fun twist, tuck into tortillas for Hawaiian-style chicken wraps!
