Print

Hawaiian Chicken Sheet Pan with Pineapple and Peppers

Close-up of glazed chicken thighs mixed with pineapple chunks and colorful bell peppers on a sheet pan for hawaiian chicken sheet pan.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a quick, flavorful Hawaiian Chicken Sheet Pan dinner using chicken, pineapple, and bell peppers glazed with a sweet and tangy sauce. This one-pan meal requires minimal cleanup and is ready fast for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/2 cup teriyaki sauce (or homemade glaze)
  • 1/4 cup pineapple juice
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar (optional, adjust based on sauce sweetness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: 1/4 cup sliced red onion
  • Optional: Sesame seeds 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 small bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar (if using), garlic powder, and ground ginger to create the glaze.
  3. In a large bowl, toss the cut chicken pieces with olive oil, salt, and pepper.
  4. Add the chicken, bell peppers, pineapple chunks, and red onion (if using) to the baking sheet. Spread everything into a single layer.
  5. Pour about two-thirds of the prepared glaze over the chicken and vegetables. Toss gently on the sheet pan until everything is lightly coated.
  6. Bake for 15 minutes.
  7. Remove the sheet pan from the oven. Drizzle the remaining glaze over the chicken and vegetables. Toss lightly again.
  8. Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.
  9. Remove from the oven. Sprinkle with sesame seeds if desired. Serve immediately over rice or eat directly from the pan.

Notes

  • For a Whole30 or Paleo variation, substitute the teriyaki sauce with a compliant sauce made from coconut aminos, apple cider vinegar, and spices.
  • If using fresh pineapple, you may want to roast it separately for the last 5 minutes to prevent it from releasing too much liquid onto the chicken.
  • This recipe works well with chicken thighs for extra juiciness.
  • If you want caramelized edges, place the sheet pan under the broiler for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

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