How much do we love a quick sheet pan meal? I mean, seriously, they are the best. I have a couple on the site already like Sheet Pan Fajitas and Kielbasa Bake, but I’m on a mission to create more because they are one of the easiest ways to get a delicious meal on the table with very little effort. This Sheet Pan Hawaiian Pork Bowls recipe is my latest creation, and it’s awesome! The flavors are on point, and it tastes amazing over a bed of Coconut Rice.
The Coconut Rice is super simple and already on my site. Once you toss the sheet pan in the oven, you start the rice, and they both get done at the same time. It’s perfect! This recipe could be made with a store-bought teriyaki sauce to make it even quicker, but my simple three-ingredient teriyaki sauce is practically as easy as grabbing a bottle from the store. So experiment and see which one you prefer.
I’m so excited for you to try this meal, and I can’t wait to hear how your family likes it.
Teriyaki Recipes You’ll Love
- Sticky Teriyaki Baked Chicken Thighs
- Teriyaki Garlic Chicken Stir Fry
- Slow Cooker Teriyaki Chicken
- Baked Teriyaki Salmon
- Grilled Teriyaki Chicken Kabobs
- Slow Cooker Teriyaki Meatballs
Step-by-Step Photos for How to Make Sheet Pan Hawaiian Pork Bowls
Tips for making Sheet Pan Hawaiian Pork Bowls
- You can use canned pineapple chunks (drained) in place of fresh pineapple, but fresh is better if you can swing it.
- Use prepackaged pork chunks for preparing an even quicker and easier dinner.
- Make sure to stir the veggies and meat halfway through cooking.
- For easy cleanup, line the sheet pan with parchment paper instead of using cooking spray.
- Serve over Coconut Rice and with chopped purple cabbage.
Chef’s Tools:
More Delicious Bowl Recipes
- 1 ripe fresh pineapple, chunked
- 3 bell peppers, chopped in 1-inch pieces (I like to use one of each color.)
- 1 red onion, cut into wedges
- 2-3 lbs of pork pieces (I cut a small pork roast into inch pieces.)
- Coconut Rice
- Chopped purple cabbage (optional)
- FOR SAUCE:
- 1 cup Italian salad dressing
- ½ cup granulated sugar
- ¼ cup soy sauce
- Preheat oven to 400 degrees.
- Spray a rimmed sheet pan with cooking spray or line it with parchment paper.
- Place pineapple pieces, bell pepper pieces, and onion pieces on the prepared sheet pan.
- Next, in a medium-sized bowl, whisk together the Italian salad dressing, granulated sugar, and soy sauce. Add the pork pieces to the teriyaki sauce and stir together until all the pork pieces are covered.
- Next, pour the sauce and pork mixture over the chopped veggies. Stir until all pieces are well combined.
- Place in oven and bake for 20 minutes. (Start the Coconut Rice at this point.)
- After 20 minutes, stir and bake for an additional 15-20 minutes or until the veggies' edges are getting roasted and the meat is cooked through. (Or you can bake it at 425 for 25 minutes, stirring halfway...try both and see which you prefer :))
- Serve with chopped purple cabbage if desired.
- Enjoy!
Quick and Easy Desserts
Saved this recipe long ago and finally made it today. So, SO yummy, fast, and easy! Definitely will be making this again soon. Love having most of the ingredients in the sheet pan!
Yay! I am so happy you liked it Joanna! I love how easy it is too!
I was looking for a recipe for Hawaiian pork bowls that I could substitute pork loin for pork shoulder roast, and was quicker than traditional Kahula Pork. I hit the jackpot with your recipe. This is absolutely delicious, my family gobbled it all up. It was a little time consuming cutting up the pork roast, but the way it turned out, made it worth it. I also made your teriyaki sauce and coconut rice, both of those were fabulous also. I think these are better than any other pork bowl out there.
Thanks for a great recipe!
Thanks, Michelle! So glad you liked it! We couldn’t ask for a better compliment.