Description
How to make Hawaiian chicken sheet pan with pineapple, bell peppers and teriyaki glaze that brings tropical flavors to your weeknight dinner table.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
Vegetables and Fruit
- 1 fresh pineapple, cored and cut into chunks
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 1 cup snap peas, trimmed
Teriyaki Glaze
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tsp fresh ginger, grated
- 2 green onions, sliced for garnish
Instructions
- Marinate Chicken: Combine chicken pieces with soy sauce, olive oil, rice vinegar, and minced garlic in a bowl. Let marinate for 10 minutes while you prep vegetables and preheat oven to 425°F.
- Prep Vegetables: Cut pineapple into chunks, slice bell peppers into strips, and cut red onion into wedges. Keep snap peas separate since they’ll be added later for perfect texture.
- Arrange Pan: Spread marinated chicken, pineapple, bell peppers, and onion on a large sheet pan. Make sure everything is in a single layer for even cooking and caramelization.
- Initial Roast: Roast for 15 minutes until chicken starts to brown and pineapple begins caramelizing. The edges should look golden and you’ll hear gentle sizzling sounds.
- Make Glaze: Whisk together soy sauce, brown sugar, honey, cornstarch, and grated ginger until smooth. This creates the glossy teriyaki coating that makes everything irresistible.
- Add Finishing: Add snap peas to pan, drizzle with teriyaki glaze, and toss everything gently. Return to oven for 8-10 minutes until chicken reaches 165°F internal temperature.
- Serve Hot: Let rest for 2 minutes, then garnish with sliced green onions. Serve immediately over rice or quinoa while everything is still warm and the glaze is glossy.
Notes
- Don’t overcrowd the pan or ingredients will steam instead of getting crispy edges.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Frozen pineapple can be substituted but thaw and drain thoroughly first.
- Serve over rice, quinoa, or cauliflower rice for a complete meal.
- Double the teriyaki glaze recipe if you like extra sauce for serving.
Allergy Information: Soy
Nutrition
- Calories: 385 calories
- Fat: 12g
- Carbohydrates: 28g
- Protein: 42g