Sheet Pan Paleo Hawaiian Teriyaki Chicken

Ingredients

For the Sheet Pan Chicken & Roasted Pineapple:

• 1.75 lbs boneless, skinless pasture-raised chicken thighs, cut into 1.5-inch bite-sized chunks
• 2.5 cups fresh pineapple chunks (cut into 1-inch pieces)
• 1 large red bell pepper and 1 large green bell pepper, seeded and cut into 1-inch squares
• 1 large red onion, cut into 1-inch wedges
• 2.5 tbsp unrefined avocado oil
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 1 tsp garlic powder and 0.5 tsp smoked paprika

For the Sticky Ginger Teriyaki Glaze:

• 0.5 cup organic coconut aminos
• 0.25 cup 100% pure pineapple juice
• 3 tbsp raw wildflower honey or pure maple syrup (or date paste for Whole30)
• 1 tbsp raw unfiltered apple cider vinegar
• 1 tbsp toasted sesame oil
• 5 cloves garlic, finely minced
• 1.5 tbsp fresh ginger root, finely grated
• 1.5 tsp arrowroot starch dissolved in 1 tbsp cold water (slurry)

For Garnish & Serving:

• 2 green onions (scallions), thinly sliced
• 1 tbsp toasted white & black sesame seeds
• Steamed cilantro lime cauliflower rice

Step-by-Step Instructions

1. Preheat Oven & Prep Pan: Preheat oven to 425°F (220°C). Line a large 18x13-inch rimmed baking sheet with unbleached parchment paper.
2. Toss Chicken & Veggies: On the prepared baking sheet, arrange chicken thigh pieces, fresh pineapple chunks, diced red and green bell peppers, and red onion wedges. Drizzle with 2.5 tbsp avocado oil and season with Celtic sea salt, black pepper, garlic powder, and smoked paprika. Toss with hands until evenly coated, then spread into a single layer with space between pieces.
3. Simmer Sticky Teriyaki Glaze: In a small saucepan over MEDIUM heat, combine coconut aminos, pineapple juice, raw honey, apple cider vinegar, toasted sesame oil, minced garlic, and grated ginger. Whisk in arrowroot slurry. Bring to a rolling boil and simmer for 3 minutes until thickened into a glossy, sticky glaze. Remove from heat.
4. Roast (High-Heat Caramelization Invariant): Roast sheet pan at 425°F for 15 minutes. The chicken will begin to cook through and pineapple edges will start caramelizing.
5. Glaze & Broil: Remove sheet pan from oven. Using a pastry brush or spoon, generously brush two-thirds of the warm sticky teriyaki glaze over the chicken, pineapple, and peppers. Switch oven to BROIL on HIGH and broil for 3 to 4 minutes until chicken is sticky with charred edges and pineapple is deeply caramelized (internal chicken temp 165°F / 74°C).
6. Plate & Garnish: Spoon cauliflower rice into bowls. Top with roasted Hawaiian teriyaki chicken, charred pineapple, and sweet peppers. Drizzle remaining teriyaki glaze over top. Garnish with sliced green onions and toasted sesame seeds. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Fresh pineapple contains bromelain, a proteolytic enzyme that breaks down complex dietary proteins and supports systemic joint recovery. Bell peppers supply over 200% daily value of Vitamin C, which works synergistically with the glycine in chicken thighs to stimulate endogenous collagen synthesis.

Frequently Asked Questions