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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with a sticky teriyaki glaze—juicy cubed chicken, caramelized pineapple edges, and tender orange-red bell peppers all roast together. Roasting at high heat caramelizes the fruit while the sauce coats everything with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cubed chicken breasts
  • 4 chicken breasts Boneless; pat dry before tossing for better caramelization.
Bell pepper and pineapple
  • 1 red bell pepper Sliced for even roasting.
  • 1 cup fresh pineapple chunks Use fresh for caramelized edges; canned releases more liquid.
Teriyaki glaze
  • 0.5 cup teriyaki sauce Divide so you coat then drizzle at the end.
  • 2 tbsp olive oil Helps the seasonings and glaze cling and browns the fruit.
  • 1 tsp garlic powder Adds savory flavor to the roast.
Garnish
  • 0.5 sesame seeds For topping; optional but recommended.
  • 1 green onion For topping; optional but recommended.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with foil.
  2. Pat the chicken dry, then toss the cubed chicken with olive oil, garlic powder, and half the teriyaki sauce.
  3. Add the sliced bell pepper and pineapple chunks to the sheet pan and toss so everything is evenly coated.
Roast
  1. Spread the chicken, peppers, and pineapple into a single layer on the sheet pan.
  2. Roast for 20-25 minutes at 400°F, until the chicken is cooked through and the pineapple is caramelized at the edges.
Finish and serve
  1. Drizzle with the remaining teriyaki sauce and garnish with sesame seeds and green onion before serving.

Notes

For the best sticky glaze and caramelization, pat the chicken dry before tossing so it doesn’t steam on the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken and pineapple in a sealed container for up to 2 months (reheat until hot, noting pineapple softens). For a lighter option, use low-sodium teriyaki sauce to reduce sodium without changing the roasting method.