I’m really not fond of sheetpan dinners…. said NO ONE EVER. I mean, come on! How nice is it to literally throw everything on a baking sheet and pop it in the oven and that’s it? This Teriyaki Hawaiian Chicken Sheet Pan Dinner is delicious and on your table in 30 minutes. Well, it wasn’t 30 minutes for me. It was more like 35-40.
Of course, I’m elbows-deep into making this while the kids were at soccer and then I discover that the teriyaki sauce- that I would have bet money on that I had bought- did not actually get bought at the grocery. FAIL. Luckily for me, I had a homemade teriyaki sauce in my back pocket and had all of the ingredients to make it. Had that not been the case, the kids would have come home to Godzilla in the kitchen and we would have gone for pizza. Thankfully, it all worked out!
Provided below is the homemade teriyaki sauce recipe and instructions that I used. It’s super quick, easy, and delicious. But if you are tight for time, a store-bought teriyaki sauce would work just as well here.
This Teriyaki Hawaiian Chicken Sheet Pan dinner is fantastic served over rice or quinoa (serve with a little extra of the teriyaki sauce) or is a perfect light meal when eaten by itself. This recipe is also fantastic for meal prep for lunch or dinner for the week. Simply follow all of the cooking instructions as listed and then divide the chicken, pineapple, and veggies amongst 4 or 5 meal prep containers for the week.
Let me show you how I made this Teriyaki Hawaiian Chicken Sheet Pan Dinner 👇🏻
Homemade Teriyaki Sauce (Optional)
If you’re using store-bought teriyaki sauce, you can simply skip this step. If you would like to make your own teriyaki sauce, it’s super simple and super quick! And super delicious!
In a sauce pot, add 1 cup low-sodium teriyaki sauce, 5 tbsp honey, 5 tbsp light brown sugar, 5 minced garlic cloves, 4 tsp rice vinegar, 1 tsp ground ginger, 1 tbsp sesame oil, 1 tsp crushed red pepper flakes, and 2 tbsp of cornstarch (mixed with 4 tbsp water).
Whisk everything really well and turn the heat to medium-high.
Bring to a boil and boil for 2-3 minutes until the teriyaki sauce thickens. It’s done when it coats the back of a spoon. Don’t overcook- it can burn.
Preheat your oven to 425 degrees and line a sheet pan with parchment paper.
Lay out four 8 oz chicken breasts onto the sheet pan. Season with salt and pepper. Pour a little of the teriyaki sauce over the chicken breasts and brush over the chicken.
** Take special care to not contaminate your teriyaki sauce. Do not dip a brush into the teriyaki, brush over raw chicken, and then dip back into the sauce. Pour some of the sauce over the chicken and then brush it on.**
Bake the chicken in the oven for ten minutes.
While the chicken is baking, combine 3 chopped bell peppers (I used assorted colors), 1 chopped red onion, and 1/2 of a (sliced) pineapple. Add 4 tbsp of teriyaki sauce.
Toss the pineapple and veggies in the teriyaki sauce until well coated.
After 10 minutes, remove the chicken breasts to a plate. (I wipe up a little bit of the chicken juices). Then spread out the pineapple and veggies over the sheet pan in an even layer.
Nestle the chicken overtop of the pineapple and veggies. Spread on a little more teriyaki sauce over the chicken (being careful not to contaminate). Place back into the oven and bake for another 15 minutes. Then turn the broiler on low and broil for about 5 minutes until the veggies are slightly charred and the teriyaki sauce has caramelized.
Remove the chicken to a cutting board and slice up the chicken.
Serve the sliced chicken with the pineapple and veggies over rice or quinoa with a little extra teriyaki sauce. Optional toppings: toasted sesame seeds, toasted coconut, or fresh chopped parsley.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Teriyaki Hawaiian Chicken Sheet Pan Dinner
Ingredients
Homemade Teriyaki Sauce (optional)
- 1 Cup Low-Sodium Soy Sauce
- 5 Tbsp Honey
- 5 Tbsp Light Brown Sugar
- 4 Large Garlic Cloves, minced
- 1 Tsp Ground Ginger
- 4 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsp Cornstarch (mixed with 4 Tbsp Water)
Other Ingredients
- 4 8 oz Boneless, Skinless Chicken Breasts (or use 2 large halved chicken breasts)
- 1/2 Pineapple, cut into chunks
- 3 Large Bell Peppers, cut into chunks (I used assorted colors)
- 1 Red Onion, chopped
- 1 1/2 Cups Teriyaki Sauce (homemade or store-bought) + more for serving
- For Topping: toasted sesame seeds, toasted coconut, fresh chopped parsley
Instructions
- If you are using homemade teriyaki sauce, prepare it first. If you are using store-bought, skip to the next step. To prepare the homemade teriyaki, whisk together all of the ingredients in a medium sauce pot. Turn the heat to medium-high and cook, whisking frequently, until the sauce is thick enough to coat the back of a spoon. Remove from heat.
- Preheat oven to 425 degrees and line a large sheet pan with parchment paper. Lay the chicken breasts down the center of the sheet pan. Season with salt and pepper. Pour a little of the teriyaki sauce over the chicken breasts (about 1 tbsp of sauce per breast) and brush over both sides of the chicken. Be mindful to not contaminate the teriyaki sauce with the raw chicken. Bake the chicken for 10 minutes.
- While the chicken is baking, combine the pineapple, peppers, and onion in a large mixing bowl. Add 4 tbsp of teriyaki sauce and toss to coat.
- After the chicken has baked for 10 minutes, remove from the oven. Remove the chicken to a plate (wipe up the chicken juices a little) and spread out the pineapple, peppers, and onion across the sheet pan.
- Nestle the chicken back onto the sheet pan. Try to make sure that everything is in an even layer and spread out.
- Bake for another 15 minutes until the chicken is cooked through (should have an internal temp of 165) and the veggies are soft. Then turn the oven to broil (low) and broil for about 5-10 minutes until the pineapple and veggies are slightly soft and the teriyaki sauce on the chicken has caramelized.
- Remove from the oven. This meal is fantastic when served over rice or quinoa (with a little extra teriyaki sauce) and then top with toasted sesame seeds, toasted coconut, or chopped fresh parsley (optional). Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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