There's nothing quite like the sweet and savory aroma of Hawaiian Chicken wafting through the kitchen. Juicy chicken thighs, caramelized pineapple, and colorful bell peppers come together in this easy sheet pan recipe that's both stunning and delicious.
I first tried this dish while looking for a fuss-free dinner that would satisfy my family’s love for tropical flavors. Now, it’s a staple in our home, perfect for busy weeknights or casual gatherings. Let’s dive into what makes this Hawaiian Chicken Sheet Pan Recipe so special.
Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
Get ready to discover your next weeknight favorite. This recipe is packed with vibrant flavors and couldn't be easier to make.
First, it’s a true time-saver. With everything cooking together on a single sheet pan, you’ll spend less time cleaning up and more time enjoying your meal. From chopping to plating, you’ll have dinner ready in under 45 minutes.
The combination of sweet pineapple, tangy teriyaki sauce, and savory chicken is a flavor explosion. Each bite offers a delightful balance that’s sure to please both kids and adults.
This recipe is also incredibly versatile. Swap in your favorite vegetables, adjust the spice level, or use chicken breasts instead of thighs—whatever works best for your family.
Finally, it’s a colorful feast for the eyes. The bright hues of the peppers and pineapple make this dish as beautiful as it is tasty, perfect for impressing dinner guests without extra effort.
Ingredients Notes

This Hawaiian Chicken Sheet Pan Recipe relies on simple, fresh ingredients that come together to create a flavorful meal.
Chicken thighs are the heart of this recipe. Their natural juiciness ensures tender results even after roasting. You can substitute chicken breasts if you prefer, but keep an eye on the cook time to avoid drying them out.
Pineapple chunks bring that signature sweetness to the dish. Use fresh pineapple for the best texture and flavor, but canned pineapple will work in a pinch—just be sure to drain it thoroughly.
Bell peppers add a vibrant, crunchy contrast to the sweet and savory elements. I like using a mix of red, yellow, and green peppers for maximum color appeal.
Teriyaki sauce ties everything together with its rich, tangy glaze. Choose a high-quality store-bought brand, or make your own if you have the time.
Red onion provides a mild, savory bite that complements the sweetness of the pineapple and teriyaki sauce. Slice it into wedges so it roasts beautifully alongside the other ingredients.
If you have a rimmed baking sheet, you’re all set to make this recipe. Line it with parchment paper or foil for easy cleanup.
How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this dish is as straightforward as it gets, making it perfect for even the busiest nights.
Start by preheating your oven to 400°F. While the oven heats, prep your ingredients. Cut your chicken thighs into bite-sized pieces for faster cooking and season them lightly with salt and pepper.
Next, chop your bell peppers and red onion into similar-sized pieces. This ensures even cooking and helps the veggies roast to perfection. If using fresh pineapple, cut it into chunks about the same size as the chicken.
Arrange the chicken, vegetables, and pineapple on a parchment-lined sheet pan. Drizzle everything with teriyaki sauce, tossing gently to coat. Spread the mixture into a single layer to encourage even roasting.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure all sides caramelize evenly. You’ll know it’s ready when the chicken is cooked through and the veggies are slightly charred at the edges.
Serve this vibrant dish straight from the pan, garnished with a sprinkle of sesame seeds or chopped green onions for an extra touch of flavor and flair.
Storage Options
If you have leftovers (though it’s unlikely!), they store beautifully for quick meals later in the week.
Refrigerate the cooled chicken and veggies in an airtight container for up to 3 days. When reheating, use a skillet over medium heat or a 375°F oven to revive the roasted texture without drying out the chicken.
For longer storage, freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Leftovers also make a great base for other dishes. Add them to a salad, toss them into fried rice, or serve over noodles for a quick second-day transformation.
Variations and Substitutions
This Hawaiian Chicken Sheet Pan Recipe is incredibly flexible, making it easy to adapt to your preferences.
Swap the chicken thighs for chicken breasts, shrimp, or even tofu for a lighter or vegetarian version. Adjust the cooking time as needed to suit the protein.
For a spicier twist, add a drizzle of sriracha or a sprinkle of red pepper flakes before baking. The heat pairs beautifully with the sweetness of the pineapple and teriyaki.
Change up the veggies by adding zucchini, snap peas, or broccoli. Just make sure to adjust the size of your cuts so everything roasts evenly.
If you’re watching your sugar intake, opt for a low-sugar teriyaki sauce or make your own using soy sauce, garlic, ginger, and a sugar substitute.
Experiment with garnishes! Try toasted coconut flakes, crushed macadamia nuts, or a squeeze of lime for extra tropical flair.
This Hawaiian Chicken Sheet Pan Recipe is as versatile as it is delicious. Whether you follow it to the letter or make it your own, it’s sure to become a household favorite. Enjoy!
PrintHawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe combines juicy chicken, vibrant veggies, and sweet pineapple for a delicious one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
- 1 ½ lbs chicken breast or thighs, cubed
- 2 cups pineapple chunks (fresh or canned)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 1 zucchini, sliced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp ginger powder
- Salt and pepper, to taste
- Sesame seeds and green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, whisk together soy sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper.
- Add the chicken, pineapple, bell peppers, red onion, and zucchini to the bowl. Toss to coat evenly.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 25-30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender.
- Garnish with sesame seeds and green onions, if desired, and serve hot over rice or noodles.
Notes
- Substitute chicken with tofu for a vegetarian option.
- Use gluten-free soy sauce if needed.
- Add chili flakes for a spicy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 620mg
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