Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with a tangy teriyaki glaze—juicy chicken and sweet pineapple roast until caramelized. Roasted bell peppers and onions cook right on the same pan for an easy, minimal-cleanup dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and vegetables

1.5 lb boneless, skinless chicken thighs cut into chunks
2 cup fresh pineapple cubed
1 red bell pepper sliced
1 green bell pepper sliced
0.25 small red onion sliced

Teriyaki-style glaze

3 tbsp olive oil
0.3333 cup soy sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 garlic minced
1 tsp fresh ginger grated

Garnish

2 green onions sliced
1 sesame seeds for garnish

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 425°F and line a large sheet pan with parchment paper.

Make the glaze

Whisk together the olive oil, soy sauce, brown sugar, rice vinegar, garlic, and ginger until the sugar dissolves and the mixture looks smooth.

Coat the ingredients

Toss the chicken, pineapple, bell peppers, and red onion with the sauce until evenly coated and glossy.

Arrange for roasting

Spread everything in a single layer on the sheet pan so the pieces have space to caramelize.

Roast and caramelize

Roast for 25–30 minutes, stirring halfway through, until the chicken reaches 165°F and everything is caramelized.

Finish and serve

Garnish with green onions and sesame seeds, then serve immediately (especially over rice).

Notes

For the best caramelization, avoid overcrowding—use a large pan or work in two batches if needed. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended for the pineapple texture. For a dietary swap, use tamari (gluten-free soy sauce) in place of soy sauce to make it gluten-free.