Hawaiian Chicken Sheet Pan

Ingredients

1 pound boneless, skinless chicken breasts (thinly sliced)
1/2 cup pineapple chunks, drained (fresh or canned)
1/4 cup teriyaki sauce
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt (optional, adjust to taste)
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Directions

Preheat your oven to 400°F (200°C).

Line a sheet pan with parchment paper or lightly grease it with oil.

Place chicken slices in a bowl. Pour over half of the teriyaki sauce (reserve the rest for finishing).

Toss well and let marinate for 10–15 minutes while prepping the vegetables.

Spread the marinated chicken slices evenly on the sheet pan.

Add pineapple chunks, bell peppers, and red onion.

Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss everything together.

Place the sheet pan in the oven and bake for 18–22 minutes, stirring halfway through, until chicken is cooked through and veggies are tender.

Remove from the oven and drizzle with the remaining teriyaki sauce.

Garnish with green onions and sesame seeds.