Hawaiian Pineapple Chicken Sheet Pan
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This Hawaiian Pineapple Chicken Sheet Pan is an easy, flavor-packed meal that brings a little tropical goodness to your dinner table! We love this meal on busy nights, especially in the winter when we are craving a warm, sunny day. This sheet-pan dinner is full of juicy chicken, sweet pineapple chunks, red onion, and colorful bell peppers all tossed in a homemade teriyaki sauce. Serve everything over a bed of fluffy rice or quinoa and you’ve got a delicious meal the whole family will LOVE! I love recipes like this because you can pile everything onto one pan in 10 minutes, pop it in the oven, and have a flavorful dinner in under 45 minutes without spending your whole evening in the kitchen. Don’t forget, it’s gluten-free and dairy-free too!
Why You’ll Love This Hawaiian Chicken Sheet Pan Dinner
- Only 10 minutes of prep: A little chopping, a quick toss in the homemade teriyaki sauce, and you’re ready for the oven.
- One-pan cleanup: The chicken, pineapple, and vegetables cook together on one sheet pan, so cleanup is so fast and easy…which is perfect after a long day.
- Gluten-free and dairy-free: Made with a homemade teriyaki sauce using gluten-free ingredients so this meal is great for everyone to enjoy.
- Perfect for meal prep: Divide the chicken, vegetables, pineapple, and rice into containers for easy lunches or dinners throughout the week. You can easily double batch this recipe for more leftovers too.
- Sweet and savory flavor: The juicy pineapple pairs perfectly with tender chicken, colorful vegetables, and delicious homemade teriyaki sauce. Trust me, the kids LOVE this dinner!
Easy Meal Prep Instructions
This Hawaiian Chicken Sheet Pan Dinner is perfect for meal prep! Since the chicken, vegetables, and pineapple cook together, you can prepare several meals at once with very little effort which is fantastic when life is insanely busy. I love making extra for multiple lunches in the week.
- Just cook the rice according to the package directions. Divide the rice between airtight meal prep containers.
- Add a portion of the cooked chicken, pineapple, peppers, and red onion to each container.
- Let the food cool slightly, then refrigerate. Store leftovers in the refrigerator for up to a week.
- Reheat in the microwave or warm everything in a skillet with a splash of water to keep the chicken from drying out.
Easy Ways to Customize This Recipe
One of my favorite things about sheet pan meals is how easy they are to make and customize to what your family loves to eat! Plus, this meal is perfect for sneaking in veggies smothered in sweet teriyaki sauce. Some favorites we love to add or swap are:
- Add more vegetables: Broccoli florets, snap peas, bamboo shoots, or zucchini are super delicious additions.
- Use your favorite rice: White rice, brown rice, or even cauliflower rice all work well. Quinoa is always yummy too!
- Finish with toppings: You can never go wrong with more toppings! Sprinkle with sliced green onions, cilantro, or sesame seeds for extra flavor and crunch.
Frequently Asked Questions
Is Hawaiian Chicken Sheet Pan Dinner gluten-free and dairy-free?
Yes! This recipe is gluten-free when you use a homemade teriyaki sauce made with gluten-free ingredients. If using soy sauce, choose a certified gluten-free option or substitute gluten-free tamari or coconut aminos.
Can I use canned pineapple?
Absolutely! When I’m in a time crunch or its out-of-season for pineapple, we use canned pineapple chunks. Just make sure to drain them well before adding them to the sheet pan so you don’t add too much extra liquid. I even like to get pineapple chunks in pineapple juice to use the juice in the homemade teriyaki sauce.
Can I make this recipe ahead of time?
Yes! You can chop the chicken and vegetables ahead of time and prepare the teriyaki sauce in advance. You can marinate the chicken for up to 24 hours ahead of time. When you’re ready to cook, simply assemble everything on the sheet pan and bake. You can also cook the entire meal ahead of time and portion it into containers for a yummy meal prep for the week.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a great option and tend to stay juicy. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F.
More Easy Recipes You’ll Love:
- Easy Thai Basil Chicken (Gluten-Free)
- Easy Gluten-Free Burrito Bowls
- Easy Sausage and Apple Sheet Pan Dinner
- Riley’s Korean Beef Bowl
- Gluten-Free Crave-able Teriyaki Stir-Fry
- Gluten-Free Spicy Thai Peanut Chicken Bowl
I cannot wait for you to give this yummy recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new allergy friendly recipes for you!
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Gluten-Free Hawaiian Pineapple Chicken Sheet-Pan
Ingredients
- 1 1/2 lbs chicken breasts (about 3) cut into 1 1/2 inch cubes
- 1 red onion cut into 1 1/2 inch pieces
- 1 yellow or orange bell pepper cut into 1 1/2 inch pieces
- 1 red bell pepper cut into 1 1/2 inch pieces
- 1 1/2 cups cubed pineapple (fresh or canned)
Homemade Sweet Teriyaki Sauce:
- 2/3 cup gluten-free soy sauce (or coconut aminos)
- 1/3 cup brown sugar packed
- 4 tbsp pineapple juice fresh or canned
- 4 tbsp Worcestershire sauce
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 1 tbsp fresh ginger or minced ginger
- 3 teaspoon minced garlic
- pinch of crushed red pepper to taste
Instructions
- Preheat oven to 400F and cover a baking sheet with foil. Start cooking the rice according to package directions.
- Chop the chicken and veggies and combine them into a large bowl.
- In a small bowl, whisk all of the sauce ingredients together until well combined. Pour about 1/3 of the sauce over the chicken and veggies. Set the rest of the sauce aside. Stir the chicken and veggies well to evenly coat.
- Pour the chicken and veggies over the baking sheet. Bake for 20 minutes, then add the pineapple chunks and lightly stir. Bake for about 10 more minutes or until the chicken is cooked through.
- While chicken is cooking, heat reserved sauce in a small saucepan over medium heat. Stir frequently to prevent burning until thick. Drizzle a little sauce on top of the chicken and veggies and lightly stir to evenly coat and serve over cooked rice.
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