Sheet Pan Hawaiian Chicken and Veggies

This is not your typical sheet pan chicken and veggies dinner. Colorful, roasted veggies add flavor and texture, and tender chicken breasts make it a complete meal. Top it all off with our homemade, sweet and tangy teriyaki sauce.

Contents

Ingredient Notes Pineapple Options Baking Sheet Storage & Reheating

For more easy sheet pan meals, try our Sheet Pan Sausage and Veggies.

Why Our Recipe

Complete with our sweet and spicy, homemade teriyaki sauce.
Colorful veggies and fruit add variety to your dinner.
Chicken and veggies cook together in one pan, making cleanup a breeze.

Closeup of Hawaiian Chicken & Veggies on a sheet pan.

Shake things up and customize this recipe with your favorite veggies. While bell peppers and red onion pair well with Hawaiian flavors, you can really add whatever veggies you want. We recommend zucchini and mushrooms, which are classic kabob ingredients that pair well with teriyaki sauce. Or add some broccoli, shredded carrots, and snap peas for more of a stir-fry feel.

Ingredient Notes

Ingredients used to make Sheet Pan Hawaiian Chicken & Veggies.

Chicken Breasts: Cut into bite-sized pieces for easy eating.
Bell Peppers: Using multiple colors of bell peppers adds a lot of extra flavor. It’s not just for looks.
Red Onion: We love the bite that red onions bring, but you can also use a white or yellow onion.
Pineapple: Use fresh if you can, but canned pineapple chunks can also work.
Garlic: 2 cloves for the pan and 2 for the sauce. Use freshly minced garlic or 1 teaspoon per clove if using jarred garlic.
Brown Sugar: Adds caramelization, increases the sweetness, and balances out the flavor of the sauce. Use light or dark brown sugar.
Rice Vinegar: Use seasoned rice wine vinegar for added flavor, or unseasoned for lower calories. You can substitute apple cider vinegar or white wine vinegar.
Soy Sauce: You can use reduced-sodium or coconut aminos.

Pineapple Options

Fresh Pineapple: Fresh pineapple will give you the best flavor and texture. Just make sure it is ripe! The easiest way to tell? Give a gentle tug on one of the center leaves of the pineapple. It should come out easily.

Canned Pineapple: If you can’t swing a fresh pineapple, you can totally use canned pineapple chunks. Just drain and press to remove excess moisture.

Closeup of Hawaiian Chicken & Veggies on a plate of rice.

Baking Sheet

For best results, choose a solid, rimmed 13×18-inch baking sheet. This is often called a baker’s half sheet. This size allows the sausage and vegetables to roast evenly without trapping steam. A smaller pan, such as 9×13, may crowd the ingredients, leading to less crispy veggies. If your pan is on the smaller side, it’s better to split the ingredients between two pans to ensure they roast perfectly.