Just because it is cold out doesn’t mean you can’t enjoy the delicious tastes of summer with this Sheet Pan Hawaiian Chicken recipe filled with sweet pineapple, sweet onions, and tender chicken.
This is an easy sheet pan recipe that you can make on busy weeknights since you can do most of the meal prep ahead of time and then cook the Hawaiian chicken sheet pan dinner when you are ready.
Plus with the juicy pineapple chunks, you will get delicious sweet flavors that mix perfectly with the tangy flavors of the homemade sauce for this chicken dinner.
If you have never enjoyed sheet pan dinners, this is your sign! Make this Hawaiian chicken sheet pan meal for the whole family to enjoy.
Ingredient Notes
- Sauces: to make the best savory flavors, you will need to combine teriyaki sauce, BBQ sauce, and soy sauce
- Protein: use boneless skinless chicken breast filets when making this easy dinner
- Veggies: for the best results, use a red bell pepper, green bell pepper, and an onion cut into chunks
- Fruit: to get those true Hawaiian flavors, use fresh pineapple chunks
- Seasonings: you will only need kosher salt and black pepper
How To Make Sheet Pan Hawaiian Chicken
- Prepare the sauce:
- Gather the sauce ingredients; whisk teriyaki sauce, BBQ sauce, and soy sauce in a bowl.
- Prepare the veggies:
- Cut the veggies: wash the bell peppers and cut into 1-inch pieces. Cut the onion into chunks or wedges. Add the veggies to the prepared sauce.
- Prepare the chicken:
- Cut the chicken: take your chicken breast filets and cut them into 1-inch pieces. Add the chicken to the bowl with the veggies. Season to taste with salt and pepper.
- Time to bake:
- Bake the chicken: preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Spread the chicken and veggies evenly across the baking sheet. Bake the chicken for 20 minutes.
- Add the pineapple:
- Prepare the pineapple: cut the pineapple into chunks and add it across the chicken. Continue to bake for 15 minutes or until the inner temperature of the chicken reaches 165F.
- Serve:
- Serve your Hawaiian chicken warm with some rice on the side. You can garnish with chopped cilantro or toasted sesame seeds.
Frequently Asked Questions About Making Sheet Pan Hawaiian Pineapple Chicken:
This Hawaiian sheet pan chicken goes well with a form of white rice. Jasmine rice is a great option. You could also make coconut milk rice to add fresh flavor and pair it with the savory sauce to create a delicious meal.
Cauliflower rice is also a great low-carb option to serve with this easy weeknight dinner.
This recipe is written for using chicken, however, you could try this with pork as well.
Add a little bit of chili powder to the BBQ sauce or red pepper flakes to the peppers and pineapple chunks.
Expert Tips:
- Please use fresh pineapple. The canned pineapple is usually packed in sweet syrup. This will not complement your remaining ingredients.
- I find this dish particularly interesting with Smoky BBQ sauce, as well as the honey version.
- Make sure your pieces of veggies and chicken are the same size. Smaller chunks will bake faster and eventually burn.
- For some spiciness, add a few sliced jalapeno peppers.
Storage Instructions:
Fridge: Any leftovers from this sheet pan dinner should be put in an airtight container and kept in the fridge for 4-5 days.
More chicken recipes:
- Slow Cooker Creamy Bacon Chicken
- Ritz Cracker Chicken Casserole Recipe
- Instant Pot Cream Cheese Chicken and Pasta
- Cheddar Baked Chicken
Sheet Pan Hawaiian Chicken
Ingredients
- ⅓ cup teriyaki sauce
- ⅓ cup BBQ sauce
- 1 Tablespoon soy sauce
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion, cut into chunks
- 1 cup fresh pineapple chunks
- Salt and pepper, to taste
Instructions
Prepare the sauce:
- Gather the sauce ingredients; whisk teriyaki sauce, BBQ sauce, and soy sauce in a bowl.
Prepare the veggies:
- Cut the veggies: wash the bell peppers and cut into 1-inch pieces. Cut the onion into chunks or wedges. Add the veggies to the prepared sauce.
Prepare the chicken:
- Cut the chicken: take your chicken breast filets and cut them into 1-inch pieces. Add the chicken to the bowl with the veggies. Season to taste with salt and pepper.
Time to bake:
- Bake the chicken: preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Spread the chicken and veggies evenly across the baking sheet. Bake the chicken for 20 minutes.
Add the pineapple:
- Prepare the pineapple: cut the pineapple into chunks and add it across the chicken. Continue to bake for 15 minutes or until the inner temperature of the chicken reaches 165F.
Serve:
- Serve your Hawaiian chicken warm with some rice on the side. You can garnish with chopped cilantro or toasted sesame seeds.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can I substitute canned pineapple?
We haven’t tried this recipe with canned pineapple so we can’t know for certain how it will turn out but you are welcome to give it a try! I would just drain it really well before adding
Should I cover the chicken and vegetables with foil while cooking?
No need to cover this sheet pan recipe unless it starts to get too brown for your liking before the chicken is cooked through