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
Scale
- 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.