Flavorful Hawaiian Chicken Sheet Pan for Busy Weeknights

Enjoy a vibrant Hawaiian Chicken Sheet Pan filled with tender chicken, sweet pineapple, and colorful veggies for a quick and easy dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds boneless, skinless chicken breasts the star of the dish
1/2 cup teriyaki sauce adds sweet and savory glaze

For the Vegetables

2 medium bell peppers brightens up the dish
1 medium onion both sweet and red varieties enhance flavor

For the Sweetness

1 cup pineapple both fresh or canned gives juicy sweetness

For Cooking

2 tablespoons olive oil adds moisture and promotes even roasting
to taste salt essential for seasoning
to taste pepper essential for seasoning

Equipment

Oven
Sheet Pan
Mixing Bowl
Cutting board

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and gather all ingredients.
Chop the chicken into bite-sized pieces, dice the bell peppers and onion, and cut pineapple into small chunks.
In a large bowl, combine chicken, bell peppers, onion, and pineapple. Drizzle with teriyaki sauce and olive oil, tossing to coat.
Spread the mixture evenly on a sheet pan, leaving space between pieces.
Bake in the preheated oven for 25-30 minutes until chicken reaches 165°F (74°C).
Serve hot, over rice or alongside a salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 15IUVitamin C: 120mgCalcium: 4mgIron: 8mg

Notes

Ensure chicken is thawed for even cooking. Use fresh ingredients for the best flavor.

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