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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan dinner with juicy chicken, sweet pineapple, and bell peppers glazed in a sticky bbq-teriyaki sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American, Hawaiian
Servings: 5 servings

Equipment

Ingredients

  • 2 lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 2 cups fresh pineapple chunks
  • 2 tbsp olive oil
  • 1/2 cup bbq sauce
  • 1/4 cup pineapple juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish

Instructions

  • Heat the oven and make the sauce: Preheat the oven to 400°F and line a large sheet pan with parchment paper. In a bowl, whisk together the bbq sauce, pineapple juice, soy sauce, honey, garlic, and ginger.
  • Toss and spread: In a large bowl, toss the chicken, bell peppers, and red onion with the olive oil and half of the sauce. Spread everything in a single layer on the sheet pan so it roasts instead of steams.
  • Roast the chicken and peppers: Roast for 10 minutes, until the chicken is starting to firm up and the peppers are softening.
  • Add the pineapple: Scatter the pineapple chunks over the pan and drizzle with the remaining sauce. Toss gently right on the pan and spread back into a single layer.
  • Finish roasting: Roast for another 12 to 15 minutes, until the chicken reaches 165°F on a thermometer and the pineapple is caramelized at the edges.
  • Broil to glaze: Switch the oven to broil for 2 to 3 minutes to caramelize the sauce into a sticky glaze, watching closely so it doesn't burn.
  • Garnish and serve: Sprinkle with sliced green onions and sesame seeds and serve over rice, spooning the pan juices on top.

Notes

Add the pineapple partway through roasting so it caramelizes instead of turning to mush, and reserve half the sauce to brush on at the end. Roast the chicken to an internal temperature of 165°F.