If you’ve been craving a tropical escape but your bank account says otherwise, this Hawaiian Chicken And Veggies sheet pan dinner might be your next best thing. We’re talking juicy chicken, caramelized pineapple chunks, and colorful bell peppers all tossed together in a sweet-and-savory teriyaki glaze. And the best part? This beauty cooks on ONE pan, meaning less scrubbing and more chill time after dinner.
Sheet pan meals are the real MVP when life is busy. Whether you’ve got back-to-back soccer practice, late-night Zoom calls, or you just don’t feel like making a mountain of dirty dishes, this recipe is the kind of weeknight win you’ll keep coming back to.
Why You’ll Love This Recipe
This Hawain Chicken Sheet Pan recipe is perfect for nights when you want something that feels special without spending hours in the kitchen. Here’s why it’s a keeper:
- One-pan wonder. Yup, everything cooks together on a single tray, which means super easy cleanup.
- Fast and fuss-free. You can have this on the table in under 30 minutes – faster than delivery!
- Healthy but flavorful. This dish is packed with lean protein, fresh veggies, and a punchy glaze that keeps everyone happy.
- Family approved. Even picky eaters love the sweet pineapple mixed with the savory chicken.
Think of it as the weeknight version of a tropical vacation – minus the jet lag.
The Story Behind the Recipe
This recipe was born on one of those nights when I had zero patience for complicated dinners but still wanted something that looked (and tasted) impressive. I found chicken in the fridge, a bell pepper about to go soft, and half a can of pineapple in the pantry. A quick drizzle of teriyaki sauce later, and dinner magic happened.
I’ve made this Hawaiian Sheet Pan Dinner dozens of times since then, and IMO, it’s one of the easiest Natural Dinner Recipes you can add to your weekly rotation.
What You’ll Need (Ingredients Breakdown)
Here’s what makes this Hawaiian Chicken Bake so good:
- Chicken breasts – Thinly sliced so they cook quickly and stay tender.
- Pineapple chunks – Bring that sweet, tropical bite that balances the savory chicken.
- Bell pepper + red onion – Add crunch, color, and a little zing.
- Teriyaki sauce – The sweet-and-tangy star of the dish.
- Olive oil – Keeps everything juicy and helps with caramelization.
- Salt & pepper – Always the basics for seasoning.
- Cooked rice (optional) – A cozy base for serving, but not a must.
Step-by-Step: How to Make It
This is one of those Sheet Tray Dinners you can make even when you’re half-asleep:
- Preheat your oven to 400°F (200°C) and grab your biggest sheet pan.
- Mix it all up. Toss chicken, pineapple, bell peppers, onions, teriyaki sauce, olive oil, salt, and pepper in a big bowl until coated.
- Spread on the pan. Make sure everything is in a single layer – this helps the veggies roast instead of steam.
- Bake it. Pop it in the oven for about 20-25 minutes, or until the chicken is cooked through and veggies are tender.
- Serve hot. Over rice, with quinoa, or just straight from the pan if you’re feeling rebellious.
Pro Tips for Perfect Results
Want your One Tray Meals to be extra delicious? Here’s how:
- Cut everything evenly. This makes sure the chicken and veggies cook at the same rate.
- Don’t skip the oil. It keeps the chicken moist and helps the veggies caramelize.
- Line the pan. Parchment paper or foil means even less cleanup – you’re welcome.
- Broil for extra color. Want those crispy edges? Broil the last 2-3 minutes.
Variations to Try
Keep things interesting with a few fun swaps:
- Change the protein. Try shrimp, tofu, or even pork tenderloin instead of chicken.
- Switch the sauce. Swap teriyaki for sweet and sour or a spicy gochujang glaze for a kick.
- More veggies, more fun. Broccoli, snap peas, carrots, or zucchini all work beautifully here.
How to Serve
This recipe is basically a blank canvas. Serve it over rice, quinoa, or cauliflower rice for a lighter option. It also makes a great filling for lettuce wraps or grain bowls.
Making Meals For 3? Divide it evenly into meal-prep containers and you’ve got three perfectly portioned lunches for the next few days.
Storage & Reheating
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for about 10 minutes or microwave in 30-second bursts.
- Make-ahead tip: Prep the chicken and veggies the night before and toss them with the sauce right before baking.
FAQs
Can I use frozen chicken?
Yes – just thaw it completely before baking so it cooks evenly.
No teriyaki sauce?
Mix soy sauce, honey, garlic, and a splash of rice vinegar for a quick DIY version.
Can I double this recipe?
Absolutely. Just use two sheet pans so everything still roasts instead of steaming.
Final Thoughts
If you’re hunting for Amazing Family Dinners that are easy, colorful, and kid-approved, this Hawaiian Chicken And Veggies sheet pan meal deserves a spot in your rotation. It’s fast, healthy, and makes weeknights a whole lot less stressful.
Next time you’re staring at the fridge wondering what to make, remember this one. This is the ultimate “throw it all on a pan and call it a day” dinner.
So go ahead, grab that pineapple, slice up some chicken, and turn your kitchen into a little tropical getaway – no plane ticket required. Print
Hawaiian Chicken And Veggies | Easy Sheet Pan Dinner for Busy Nights
- Category: Dinner
Description
Looking for a dinner that’s fast, colorful, and full of flavor? This Hawaiian-inspired sheet pan meal is your answer. Juicy chicken, sweet pineapple, and crisp veggies roast together in a tangy teriyaki glaze — all on one pan. Minimal prep, minimal dishes, maximum flavor.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- ½ cup pineapple chunks, drained
- ¼ cup teriyaki sauce
- 1 bell pepper, thinly sliced
- ½ red onion, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Cooked rice, for serving (optional)
Instructions
- Preheat the oven. Heat to 400°F (200°C) and grab a large sheet pan.
- Mix everything together. In a big bowl, toss chicken, pineapple, bell pepper, onion, teriyaki sauce, olive oil, salt, and pepper until evenly coated.
- Arrange on the pan. Spread the mixture out in a single layer so the chicken and veggies roast instead of steam.
- Bake to perfection. Cook for 20–25 minutes, or until the chicken is fully cooked and the vegetables are soft with a little caramelization.
- Serve and enjoy. Dish it up straight from the pan or serve over rice for a heartier meal.
Notes
- Cut evenly: Slice the chicken into similar-sized pieces so it cooks at the same rate.
- Olive oil is key: It keeps the chicken juicy and helps the vegetables roast beautifully.
- Veggie boost: Add extra vegetables like zucchini, carrots, or broccoli for more color and nutrition.
