Sheet Pan Hawaiian Chicken and Veggies (30-Minutes)

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 292kcal

Author: Lauren

This super easy Sheet Pan Hawaiian Chicken and Vegetables is the perfect summer dinner for busy weeknights! It's made with tender chicken, fresh colorful veggies and juicy pineapple all mixed with the best teriyaki sauce! It's protein packed, perfect for meal prep and ready in just 30 minutes!

Print Recipe

Equipment

Ingredients

1.5 lb boneless skinless chicken breasts cut into cubes
1 Tbsp olive oil (15g)
8 oz snap peas
1 red bell pepper (150g) cut into 1-inch pieces
1 orange bell pepper (150g) cut into 1-inch pieces
1/2 red onion (140g) cut into 1-inch pieces
1 cup Teriyaki marinade with pineapple juice (240g) I used Lawry’s
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

To make gluten-free: use a gluten-free teriyaki sauce.

To store: store leftovers in an airtight container in the fridge for 4-5 days.

Can I use canned pineapple instead of fresh? Yes! Feel free to use fresh or canned pineapple for this easy Hawaiian chicken.

Nutrition