Go Back
–+ servings
Hawaiian Chicken Sheet Pan

Delightful Hawaiian Chicken Sheet Pan for Effortless Dinners

This Hawaiian Chicken Sheet Pan is a delightful escape with tender chicken and sweet pineapple, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken thighs or breasts Thighs for juiciness, breasts for a leaner option.
  • 1/2 cup Teriyaki sauce Consider homemade for extra flavor.
For the Vegetables
  • 2 cups Bell peppers Use a mix of colors for vibrancy.
  • 1 medium Onion Shallots or spring onions can substitute.
  • 1 cup Pineapple chunks Fresh or canned (drain if canned).
Optional Add-Ins
  • 1 cup Shrimp or firm tofu Perfect alternatives for variety.
  • 1 cup Additional vegetables Broccoli or snap peas for nutrition.

Equipment

  • Baking Sheet
  • Parchment paper
  • Tongs
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your sheet pan.
  2. Line your baking sheet with parchment paper for easy cleanup.
  3. Place the chicken pieces in the center and surround them with bell peppers, onion, and pineapple.
  4. Drizzle the teriyaki sauce over all ingredients and gently toss to coat.
  5. Bake in the preheated oven for 25-30 minutes, until chicken reaches 165°F and vegetables are tender.
  6. Remove from the oven, let cool for a couple of minutes, and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 20IUVitamin C: 60mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!