Photo of Hawaiian Sheet Pan Chicken by WW

Hawaiian Sheet Pan Chicken

1 - 5
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast(s)

22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

Table salt

1 tsp, plus more to taste

Black pepper

½ tsp, plus more to taste


1½ cup(s), fresh chunks

Sweet red pepper(s)

1 large, cut into 1-inch chunks

Uncooked red onion(s)

1 medium, cut into thin wedges

Reduced sodium teriyaki sauce



2 Tbsp, chopped (or to taste)


  1. Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
  2. Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
  3. Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables