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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with a sticky teriyaki-inspired glaze—juicy thighs caramelize alongside bell peppers, red onion, and golden pineapple. Roast at 425°F (220°C) for easy weeknight cleanup and bold sweet-smoky flavor in one pan.
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Prep Time 20 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lb boneless, skinless chicken thighs
  • 0.333 cup soy sauce
  • 0.25 cup pineapple juice from the can
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp rice vinegar
  • 0.5 tsp red pepper flakes optional
Sheet Pan
  • 1.5 cup pineapple chunks fresh or canned, drained
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red onion small, cut into wedges
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
To Serve
  • steamed white rice
  • sliced green onions
  • sesame seeds
  • lime wedges

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. In a bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes until fully combined. The mixture should look glossy and evenly dark.
  2. Place the chicken thighs in a zip-lock bag or shallow dish and pour 3/4 of the marinade over them. Reserve the rest for glazing, then marinate for at least 30 minutes (up to 8 hours in the fridge) so the chicken darkens slightly.
Roast the chicken and vegetables
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with foil, then lightly grease it. You want the pan ready so everything starts roasting right away.
  2. Toss the bell peppers, red onion, and pineapple chunks with olive oil, salt, and black pepper. Spread them out on the sheet pan, leaving space in the center so they roast instead of steam.
  3. Remove the chicken from the marinade and place it among the vegetables. Discard the used marinade and set the thighs so they get direct heat.
  4. Roast for 20 minutes at 425°F (220°C). Look for browned edges on the chicken and vegetables that have started to soften.
  5. Remove from the oven and brush the reserved glaze over the chicken, then toss the vegetables gently. The glaze should look tacky as it coats the thighs.
  6. Return to the oven and roast for another 10–15 minutes at 425°F (220°C), until the chicken reaches an internal temperature of 165°F and the edges are caramelized with golden pineapple. The pineapple should look lightly browned and glossy.
  7. Broil for 2–3 minutes for extra caramelization if desired. Watch closely so the glaze darkens without burning.
Serve
  1. Garnish with sliced green onions, sesame seeds, and a squeeze of lime. Serve hot over steamed white rice.

Notes

Pro tip: reserve only the glaze you mixed before it touches raw chicken—brush it after the first 20 minutes to get sticky caramelization. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 350°F (175°C) until warmed through. Freezing is not recommended because pineapple and bell peppers lose texture when thawed. For a lower-sugar option, use a reduced-sugar honey/brown sugar substitute while keeping the soy sauce and pineapple juice.