Sheet Pan Hawaiian Chicken and Veggies (30-Minutes)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
292 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Hawaiian Chicken and Veggies (30-Minutes)
Description
This recipe uses bite-sized chicken breast pieces coated in a teriyaki marinade that often includes pineapple juice for sweetness and tang. The vegetables—snap peas, red and orange bell peppers, and red onion—are cut into similar sizes to cook evenly alongside the chicken on a parchment-lined, sprayed baking sheet. Baking at 350°F ensures thorough cooking while maintaining moisture.
The snap peas and bell peppers stay crisp-tender, complementing the juicy, flavorful chicken. Adding pineapple chunks after baking preserves their vibrant texture and adds a fresh, fruity contrast. The teriyaki glaze infuses the chicken and vegetables with a sweet and savory depth.
This dish can be served with rice, potatoes, salad, or in a wrap, providing meal flexibility. Using pre-made teriyaki sauce simplifies preparation, and the entire meal cooks together on one pan, reducing cleanup.
Leftovers keep well for 4-5 days refrigerated in an airtight container. Canned pineapple can be substituted for fresh without significantly altering the dish’s character. Checking chicken temperature with a thermometer ensures safe doneness without overcooking.
Ingredients
- 1.5 lb chicken breast cut into cubes, boneless skinless
- 1 Tbsp olive oil 15g
- 8 oz snap peas
- 1 red bell pepper cut into 1-inch pieces, 150g
- 1 bell pepper cut into 1-inch pieces, orange (150g
- 1/2 onion cut into 1-inch pieces, red (140g
- 1 cup Teriyaki marinade I used Lawry’s, with pineapple juice (240g
- 1 cup pineapple chunks (200g
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
- Pat chicken dry with a paper towel (this will help the marinade absorb more) and add to a large mixing bowl. Toss with salt and pepper to taste.
- Then add the snap peas, peppers, red onion and marinade and toss everything to evenly coat.
- Transfer chicken and veggies to the sheet pan and bake for 15 minutes or until the chicken is cooked through (double check with a meat thermometer to make sure chicken has reached at least 155F – carryover cooking will ensure it reaches 165F and helps prevent overcooking).
- Once chicken is done, take the sheet pan out of the oven and add the pineapple on top.
- Serve with rice, potatoes, over a salad or throw in a wrap and enjoy!
Notes
- For a gluten-free option, choose gluten-free teriyaki sauce when preparing the marinade.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Both fresh and canned pineapple chunks can be used depending on availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1/5 of sheet pan (264g) | |
| Calories | 292kcal | 15% |
| Carbohydrates | 26.3g | 9% |
| Protein | 32.4g | 65% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 2.7g | 11% |
| Sugar | 19.7g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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