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Hawaiian Chicken Pineapple Teriyaki Glaze Sheet Pan Dinner

Close-up of baked chicken pieces coated in a rich glaze mixed with chunks of pineapple and red bell peppers, ready for Hawaiian Chicken Pineapple Teriyaki Glaze.
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Make this easy Hawaiian Chicken Pineapple Teriyaki Glaze Sheet Pan Dinner for a quick weeknight meal with minimal cleanup. You bake chicken and vegetables together with a sweet and tangy glaze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 cup fresh pineapple chunks
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Glaze:
  • 1/2 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the chicken pieces, bell pepper, and red onion with olive oil, salt, and pepper. Spread the mixture in a single layer on the prepared baking sheet.
  3. In a small saucepan, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute, stirring constantly, until the glaze thickens slightly. Remove from heat.
  5. Brush about half of the teriyaki glaze over the chicken and vegetables on the sheet pan.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven. Add the fresh pineapple chunks to the pan, distributing them evenly. Brush the remaining glaze over everything.
  8. Return the pan to the oven and bake for another 8 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the glaze is caramelized. Watch carefully during the last few minutes to prevent burning.
  9. Serve immediately over rice or with a side salad.

Notes

  • For best results and to prevent the glaze from burning too quickly, apply the final glaze coating halfway through the cooking time.
  • If you use chicken breasts, cut them slightly smaller than thighs so they cook at the same rate.
  • Substitute broccoli florets or zucchini for the bell pepper if desired.

Nutrition

Find it online: https://afripaket.com/hawaiian-chicken-pineapple-teriyaki-glaze-sheet-pan/