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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks, red and yellow bell peppers, and teriyaki glaze on a parchment-lined baking sheet
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A sweet and savory one-pan dinner featuring juicy chicken baked with pineapple, colorful bell peppers, and a tangy homemade teriyaki glaze. Minimal cleanup and big flavor.

Ingredients

Scale
  • 1.5 lbs (700g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, chopped into 1-inch chunks
  • 1 yellow bell pepper, chopped into 1-inch chunks
  • 1 small red onion, cut into wedges
  • 1.5 cups fresh or canned pineapple chunks (drained well if canned)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon chili flakes (optional)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional slurry)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Spread chicken pieces, bell peppers, red onion wedges, and pineapple chunks evenly across the sheet pan in a single layer. Do not overcrowd. Drizzle with olive oil and sprinkle with minced garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
  3. Roast for 20 to 25 minutes, flipping the chicken and vegetables halfway through at the 10 to 12 minute mark, until chicken reaches an internal temperature of 165 degrees F (74 degrees C) on an instant-read thermometer.
  4. While the pan roasts, whisk together soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer over medium heat for 3 to 4 minutes. For a thicker sauce, whisk in the cornstarch slurry made with cold water and cook for 1 to 2 more minutes until glossy.
  5. Remove pan from oven and drizzle sauce over the top or serve on the side. Garnish with sesame seeds and sliced green onions if desired. Serve immediately over rice.

Notes

  • Do not overcrowd the sheet pan. Spread everything in a single layer for proper roasting and caramelization.
  • Drain canned pineapple thoroughly before adding to the pan. Excess liquid will steam the vegetables instead of roasting them.
  • Always confirm chicken doneness with an instant-read meat thermometer. Safe internal temperature is 165 degrees F (74 degrees C).
  • Mix the cornstarch slurry with cold water only, not warm, to prevent clumping in the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep extra sauce in a separate small jar and drizzle over reheated portions.

Nutrition

Find it online: https://www.benefitiany.com/hawaiian-chicken-sheet-pan/