These Hawaiian teriyaki chicken breasts roast on one sheet pan with pineapple, bell peppers, and broccoli, all glazed in a sweet and savory teriyaki sauce. The chicken breasts stay whole so they turn out juicy and easy to slice, and the vegetables cook alongside in the same sticky glaze. It is a colorful, tropical-tasting dinner with very little prep.
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Why These Hawaiian Teriyaki Chicken Breasts Work
Rubbing the chicken with ginger and garlic seasoning before coating it in teriyaki adds a savory base under the sweet glaze. Roasting whole breasts, instead of cubes, keeps the center juicy while the outside caramelizes. Pineapple, peppers, and broccoli roast in the same sauce so nothing needs a separate side dish.
- A full dinner on one pan.
- Sweet teriyaki glaze with a hint of ginger.
- Whole breasts for juicy slices.
- About 15 minutes of prep.
Ingredients
The full amounts are in the recipe card below.
- 4 boneless, skinless chicken breasts (about 1 3/4 pounds), similar in size
- 1/2 cup teriyaki sauce and 2 tablespoons olive oil
- 1 teaspoon each salt and garlic powder, 1/2 teaspoon ground ginger, and 1/2 teaspoon black pepper
- 1 cup fresh or canned pineapple chunks (drained, if canned)
- 1 red bell pepper and 1 yellow bell pepper, chopped
- 2 cups broccoli florets
- Sesame seeds and sliced green onions, for garnish
If your chicken breasts are very thick, slice them in half horizontally or pound them to an even thickness so they cook at the same time as the vegetables.
How to Make Hawaiian Teriyaki Chicken Breasts
Season the Chicken
Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Pat the chicken dry and season both sides with the salt, garlic powder, ginger, and pepper.
Mix the Sauce
Stir the teriyaki sauce and olive oil together in a small bowl.
Arrange the Pan
Set the chicken in the center of the pan. Toss the pineapple, bell peppers, and broccoli with about a third of the sauce and arrange them around the chicken. Brush the rest of the sauce over the chicken.
Roast
Roast for 25 to 30 minutes, stirring the vegetables halfway and brushing the chicken with pan juices, until the thickest part of the chicken reaches 165°F (74°C). The USDA lists 165°F as the safe minimum for chicken breasts. Rest the chicken for 5 minutes, then slice.
How to Serve Hawaiian Teriyaki Chicken
Slice the chicken and serve with the vegetables and pineapple over rice. Sprinkle with sesame seeds and green onions and spoon any pan juices on top. For a different rice side, try our garlic butter rice.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat sliced chicken and vegetables in a skillet or the microwave with a splash of water. The chicken also slices well cold over salad for lunch.
Tips and Variations
- Choose breasts of similar size and thickness so they cook evenly.
- Use a thermometer. Whole breasts can dry out quickly if overcooked.
- Broil for 2 to 3 minutes at the end for a sticky, caramelized glaze, watching closely.
- Swap the broccoli for green beans or zucchini.
- Use bone-in chicken thighs and cook for 35 to 40 minutes until they reach 175°F.
- Want cubed chicken instead? Try our Hawaiian chicken sheet pan, or the sheet pan teriyaki chicken and pineapple.
FAQ
How long do whole chicken breasts take on a sheet pan?
About 25 to 30 minutes at 400°F for medium-size breasts. Large or thick breasts take longer, so go by a thermometer reading of 165°F.
Can I use store-bought teriyaki sauce?
Yes. Choose a low-sodium version if you can, since teriyaki sauce can be salty.
Why is my chicken dry?
Usually it is overcooked or the breasts were very thick. Pound them evenly and remove them from the oven as soon as they hit 165°F.
Can I use frozen broccoli?
Fresh broccoli roasts better. Frozen broccoli releases water and can make the pan soggy.
Is this gluten-free?
Only if your teriyaki sauce is gluten-free. Many contain soy sauce with wheat, so check the label.
Hawaiian Teriyaki Chicken Breasts with Pineapple and Broccoli
Ingredients
Main Ingredients
- 1.75 lb boneless, skinless chicken breasts 4 breasts of similar size
- ½ cup teriyaki sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp black pepper
- 1 cup pineapple chunks drained if canned
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 cups broccoli florets
- sesame seeds and green onions for garnish
Instructions
Cooking
- Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment. Pat the chicken dry and season both sides with the salt, garlic powder, ginger, and pepper.
- Stir the teriyaki sauce and olive oil together. Set the chicken in the center of the pan.
- Toss the pineapple, peppers, and broccoli with about a third of the sauce and arrange around the chicken. Brush the rest of the sauce over the chicken.
- Roast 25 to 30 minutes, stirring the vegetables halfway, until the thickest part of the chicken reaches 165°F (74°C).
- Rest the chicken 5 minutes, slice, and serve with the vegetables, sesame seeds, and green onions.
