Description
This Hawaiian Chicken Sheet Pan recipe offers a delightful combination of juicy chicken breast pieces baked alongside colorful bell peppers, red onion, and sweet pineapple chunks. Tossed with a tangy homemade teriyaki glaze, this one-pan meal is easy to prepare, bursting with tropical flavors, and perfect for a quick, flavorful dinner with minimal cleanup.
Ingredients
Chicken & 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). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Assemble ingredients: Arrange the chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly across the prepared sheet pan. Drizzle olive oil over the mixture, then sprinkle minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything gently to ensure even coating of seasoning and oil.
- Bake: Roast in the preheated oven for 20 to 25 minutes. Flip the chicken and vegetables halfway through the cooking time to ensure even browning. Cook until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Make the sauce: While the sheet pan cooks, whisk together low-sodium soy sauce, pineapple juice, honey (or brown sugar), and rice or apple cider vinegar in a small saucepan. Simmer for 3 to 4 minutes over medium heat. If thicker sauce is preferred, stir in the cornstarch slurry and cook until the sauce becomes glossy and slightly thickened.
- Finish: Once the chicken and vegetables are done roasting, drizzle the prepared sauce over them or serve the sauce on the side for dipping. Optionally, garnish with sesame seeds or sliced green onions for added flavor and presentation.
Notes
- Use fresh pineapple for a brighter flavor or canned pineapple chunks (drained) for convenience.
- Adjust chili flakes according to spice preference or omit for a milder dish.
- The cornstarch slurry is optional but recommended if you prefer a thicker teriyaki sauce.
- Make sure chicken pieces are cut uniformly to ensure even cooking.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Serve over steamed rice or alongside a crisp salad for a complete meal.
