Sheet Pan Hawaiian Chicken with Pineapple and Teriyaki Glaze
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There’s something irresistible about the combination of sweet pineapple, savory chicken, and caramelized vegetables—especially when it all comes together on a single large sheet pan. This Hawaiian chicken sheet pan dinner brings big flavor with minimal effort and is the perfect one-pan meal for busy weeknights. Toss everything on a tray, slide it into your preheated oven, and let the tropical aroma fill your kitchen.
This is the kind of easy sheet pan recipe I keep in regular rotation. The juicy chicken bakes alongside colorful bell peppers, red onion, and fresh pineapple until everything is golden brown and crisp tender. A tangy marinade made with soy sauce, sesame oil, and pineapple juice ties everything together with tropical flavor and just a touch of sweetness. It’s an easy dinner recipe the whole family will enjoy, and cleanup is a breeze when you use parchment paper. Whether you’re serving it over white rice, brown rice, or cauliflower rice for a low-carb option, this dish checks every box.
You’ll also love that it’s a complete meal, rich in lean protein, vitamin C, and flavor. Serve it as a weeknight dinner or double the batch for weekend meal prep. Leftovers keep well in an airtight container and reheat beautifully the next day—especially with a little bit of additional sauce spooned over the top.
Table of Contents
Why You’ll Love This Recipe
This Hawaiian chicken sheet pan dinner is everything a home-cooked meal should be: easy to prepare, packed with sweet pineapple and savory sauce, and perfect for feeding the whole family without creating a sink full of dishes. It’s one of those sheet pan dinners that feels like comfort food but doesn’t weigh you down—thanks to lean protein, crisp tender vegetables, and a naturally sweet and tangy marinade that brings bold Hawaiian flavors to life. Whether you’re cooking for busy weeknights or prepping ahead for the week, this easy sheet pan recipe delivers a complete meal with minimal effort. Everything roasts together on a single large sheet pan, lined with parchment paper for easy clean up, making it a reliable go-to for weeknight dinner success.
The combination of juicy chicken, colorful bell peppers, and juicy pineapple chunks in a sticky homemade teriyaki glaze hits all the right notes—sweet, salty, and just a little smoky from the broiler. It’s a great choice for meal prep, storing beautifully in an airtight container, and the leftovers are just as good reheated the next day. You can serve it over white rice, brown rice, or even cauliflower rice for a low-carb option, and it’s flexible enough to customize based on what’s in your fridge. Plus, it’s gluten-free adaptable, budget-friendly, and uses wholesome ingredients you likely already have on hand. This is the kind of recipe you’ll come back to again and again for its tropical flavor, reliable results, and one-pan magic.
Ingredients You’ll Need
This Hawaiian chicken sheet pan meal uses everyday ingredients but brings vibrant, sweet flavors to the table. You’ll need boneless, skinless chicken breasts or chicken thighs, red bell pepper, green bell pepper, and sweet onions for a rainbow of roasted color and texture. Use fresh pineapple if you can—it gives unbeatable juicy pineapple chunks and bright flavor, though canned in juice works too. Toss everything in olive oil, then roast it all on a large baking sheet in a single layer for even cooking.
For the savory sauce, whisk together a quick teriyaki glaze made from soy sauce, brown sugar, rice vinegar, garlic clove, and reserved pineapple juice. A small bowl and a quick simmer is all it takes. A little cornstarch slurry gives it that perfect sticky texture that clings to every bite-sized piece of chicken and pineapple.
Step-by-Step Instructions
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy clean up.
In a small bowl, combine soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger. Simmer and stir in the cornstarch slurry until thickened.
Toss chicken in half of the sauce and let it marinate while prepping the vegetables.
Spread chicken, pineapple, peppers, and onions in a single layer on the baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper.
Bake for 25–30 minutes, flipping halfway through, until the internal temperature of the chicken reaches 165°F using an instant read thermometer. Broil for the last 2–3 minutes for caramelized edges.
Brush with additional sauce, garnish with sesame seeds, and serve immediately.
Tips and Serving Suggestions
This hawaiian chicken recipe is flexible and easy to adapt to what you have on hand. For best results, cut your chicken and vegetables into uniform 1-inch cubes to ensure even cooking. If you’re using chicken thighs, you’ll get extra juicy chicken with more forgiving cook times, but skinless chicken breasts also work well when sliced evenly.
Broiling at the end is optional, but it helps bring out golden brown edges and caramelizes the sweet pineapple for extra flavor. To keep things efficient, prep everything in a large bowl ahead of time, or use a zip-top bag for marinading overnight.
This recipe fits a wide range of dietary preferences. For a low-carb option, skip the rice and serve it over cauliflower rice. For those who love bold flavors, a sprinkle of red pepper flakes adds a bit of heat that balances the sweet flavors of the dish. You can also add sweet potatoes to the pan for more substance, or top with a squeeze of fresh lime juice for brightness.
Serve it your way:
Over jasmine rice, white rice, or brown rice for a hearty, classic base.
Over coconut rice to really play into the Hawaiian pineapple chicken profile.
Wrapped in butter lettuce for a fresh, low-carb twist.
On top of a big salad with crisp greens, shredded carrots, and extra sauce for drizzling.
In meal prep containers with your grain of choice and steamed veggies for a complete grab-and-go lunch.
To store leftovers, place them in an airtight container in the fridge for up to four days. Reheat in the microwave or a skillet with a splash of water to refresh the sauce and keep everything moist.
This Hawaiian sheet pan chicken recipe brings fresh flavor, great flavors, and wholesome ingredients to the table with minimal effort. It’s the perfect choice for a one-pan meal when you want something flavorful but fuss-free. Whether you’re prepping ahead for the week or throwing together a last-minute dinner, this recipe earns a permanent place in your sheet pan recipes file. The sweet flavors, lean protein, and tropical flavor make it one of my favorite ways to bring something bright and satisfying to the dinner table.
Hawaiian Teriyaki Chicken Sheet Pan Dinner
This easy Hawaiian sheet pan chicken is made with juicy pineapple, tender chicken thighs, and colorful bell peppers, all tossed in a sweet teriyaki glaze and roasted on a single sheet pan. It’s a flavorful one-pan meal perfect for busy weeknights, meal prep, or serving the whole family with minimal cleanup. Serve over white rice, brown rice, or cauliflower rice for a delicious Hawaiian-style dinner.
Ingredients
- 4 Boneless, Skinless Chicken Thighs
- 2 Tablespoons Olive Oil
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Red Onion
- 1 cup Pineapple (fresh or canned)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Teriyaki Sauce:
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Pineapple juice
- 2 Tablespoons Honey
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 teaspoon Sesame Seeds
- 4 Cloves Garlic
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- Preheat oven to 425.
- Cut up bell peppers, onion, and pineapple into 1-inch cubes.
- Season chicken with salt and pepper, place on the sheet pan and surround with the cut fruits and vegetables. Drizzle with olive oil and put into the oven.
- Bake for 45 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Broil the chicken and vegetables for 3-5 minutes or until there are golden brown edges.
- While the chicken is cooking, make the teriyaki sauce.
- Place all the ingredients except for the cornstarch and water into a large pot and bring to a boil.
- Mix the cornstarch and cold water and pour into the sauce. Stir until thick and glossy and take of the heat.
- When the chicken and vegetables come out of the oven, brush them with teriyaki sauce.
