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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan combines chicken thighs, pineapple chunks, and bell peppers roasted together with a sweet-savory teriyaki glaze. The glaze caramelizes at the edges for sticky, flavorful bites with minimal cleanup on one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless chicken thighs
Pineapple
  • 2 cup pineapple chunks, fresh or canned
Peppers and onion
  • 2 bell peppers, sliced
  • 1 red onion, sliced
Teriyaki glaze
  • 1 piece teriyaki sauce Amount is 1/2 cup total.
  • 2 tbsp soy sauce
  • 1 tbsp honey
Garnish
  • 2 green onions, sliced, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Arrange the chicken thighs, pineapple chunks, bell peppers, and red onion on the sheet pan.
  3. Whisk together the teriyaki sauce, soy sauce, and honey, then pour evenly over everything.
Roast
  1. Roast for 25-30 minutes, flipping halfway, until the chicken is cooked through and the edges are caramelized.
  2. Broil for the last 2-3 minutes for extra caramelization if desired.
Finish
  1. Garnish with sliced green onions before serving.

Notes

For best caramelization, don’t crowd the pan—spread chicken and pineapple in a single layer with a little space between pieces. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warm. Freeze is not recommended because pineapple can soften after thawing. For a gluten-aware option, use gluten-free teriyaki sauce and soy sauce.