A vibrant, sweet-and-savory one-pan meal packed with juicy chicken, caramelized pineapple, and colorful veggies—perfect for busy weeknights with minimal cleanup and maximum flavor!
Description
This Hawaiian Chicken Sheet Pan Dinner brings tropical flavor straight to your oven. Tender chicken cubes roast alongside sweet pineapple and colorful vegetables, all coated in a glossy, savory-sweet sauce. It’s easy, family-friendly, and perfect when you want something bright and satisfying without a sink full of dishes.
📝 Ingredients
Main Ingredients
2 lbs chicken breast, cut into 1-inch cubes
1 bell pepper (any color), chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks (fresh or canned, drained)
Sauce
½ cup teriyaki sauce
2 tablespoons pineapple juice
1 tablespoon olive oil
1 tablespoon honey or brown sugar
2 cloves garlic, minced
½ teaspoon ground ginger (optional)
Salt & black pepper, to taste
Optional Garnish
Sliced green onions
Sesame seeds
🍽️ Directions
1️⃣ Preheat the Oven
Preheat oven to 400°F (200°C).
Line a large sheet pan with parchment paper or foil for easy cleanup.
2️⃣ Prep the Chicken
Place chicken cubes in a large bowl. Season lightly with salt and pepper.
3️⃣ Make the Sauce
In a small bowl, whisk together teriyaki sauce, pineapple juice, olive oil, honey, garlic, and ginger until well combined.
4️⃣ Toss Everything Together
Add bell pepper, red onion, and pineapple to the bowl with the chicken.
Pour the sauce over everything and toss until evenly coated.
5️⃣ Arrange on the Sheet Pan
Spread the chicken and vegetables evenly across the prepared sheet pan in a single layer. Avoid overcrowding for best caramelization.
6️⃣ Roast Until Tender
Bake for 25–30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with lightly caramelized edges.
7️⃣ Garnish & Serve
Remove from oven and garnish with green onions and sesame seeds if desired.
Serve hot over steamed rice, coconut rice, or quinoa