How To Make Hawaiian Chicken Sheet Pan in 20 Minutes

Why This Hawaiian Chicken Sheet Pan Recipe is a Game-Changer

Are you craving a taste of the tropics but don’t want to spend hours in the kitchen? There’s something magical about the combination of juicy chicken, sweet pineapple, and savory teriyaki sauce that transports you straight to the Hawaiian islands. Making a Hawaiian Chicken Sheet Pan dinner at home not only saves you money compared to takeout, but it also allows you to control the ingredients for a healthier meal. This Pineapple Teriyaki Sheet Pan Chicken recipe delivers an explosion of island-inspired flavors with minimal cleanup, making it perfect for busy weeknights when you want something delicious without the fuss.

Ingredients You’ll Need for Hawaiian Chicken Sheet Pan

For the Chicken and Vegetables:
– 1.5 pounds boneless, skinless chicken thighs (or breasts)
– 1 large red bell pepper, cut into chunks
– 1 large green bell pepper, cut into chunks
– 1 medium red onion, sliced into wedges
– 2 cups fresh pineapple chunks (or canned, drained)
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– Salt and pepper to taste

For the Teriyaki Sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch (mixed with 1 tablespoon water)

Kitchen Tools:
– Large rimmed baking sheet
– Parchment paper or aluminum foil
– Mixing bowls
– Measuring cups and spoons
– Whisk
– Cutting board and knife
– Small saucepan (for teriyaki sauce)

Prep & Cooking Time

– Prep Time: 15 minutes
– Marinating Time (optional): 30 minutes to 2 hours
– Cook Time: 25-30 minutes
– Total Time: 40-45 minutes (not including optional marinating)

This recipe is perfect for meal planning as you can prepare the sauce and cut the vegetables ahead of time. The active cooking time is minimal, allowing you to attend to other tasks while dinner roasts to perfection.

How to Make Hawaiian Chicken Sheet Pan (Step-by-Step)

1. Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper or foil for easier cleanup.

2. Make the teriyaki sauce: In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat. Add the cornstarch slurry and whisk until thickened, about 1-2 minutes. Set aside to cool slightly.

3. Season the chicken: Place the chicken pieces in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.

4. Prepare the vegetables: In a large bowl, combine bell peppers, red onion, and pineapple chunks. Add remaining olive oil, garlic, and ginger. Toss to coat evenly.

5. Arrange the Hawaiian Chicken Sheet Pan ingredients: Place the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

6. Brush with sauce: Reserve half the teriyaki sauce and brush the chicken pieces with the remaining half.

7. Bake your Pineapple Teriyaki Sheet Pan Chicken: Roast in the preheated oven for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender with caramelized edges.

8. Finish with sauce: Drizzle the reserved teriyaki sauce over the cooked chicken and vegetables before serving.

Nutritional Benefits of Hawaiian Chicken Sheet Pan

This tropical dish isn’t just delicious—it’s nutritionally balanced too! The chicken provides lean protein essential for muscle repair and growth. Bell peppers offer vitamins A and C, while pineapple delivers bromelain, an enzyme that aids digestion and reduces inflammation. The ginger adds anti-inflammatory benefits, and using a homemade teriyaki sauce allows you to control sodium and sugar levels compared to store-bought versions.

Best Variations and Substitutions for Hawaiian Chicken Sheet Pan

– Protein options: Swap chicken for tofu, shrimp, or salmon for different protein alternatives.
– Vegetable variations: Try adding broccoli, zucchini, or snap peas for extra nutrition and color.
– Dietary adaptations: Use coconut aminos instead of soy sauce for a gluten-free option.
– Cooking methods: This recipe can be adapted for the air fryer (380°F for about 15 minutes) or grill (using a grill basket).
– Heat level: Add red pepper flakes or sriracha to the sauce if you prefer a spicier dish.

Common Mistakes When Making Hawaiian Chicken Sheet Pan

1. Overcrowding the pan: Give ingredients space to roast properly, using two pans if necessary.
2. Cutting ingredients unevenly: Ensure uniform sizes for even cooking.
3. Skipping the parchment/foil: The sugar in the sauce can burn on the pan, making cleanup difficult.
4. Using cold chicken straight from the refrigerator: Allow chicken to sit at room temperature for 15 minutes before cooking for more even results.

How to Store and Reheat Hawaiian Chicken Sheet Pan

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best reheating results, use an oven or toaster oven at 350°F for 10-15 minutes to maintain the caramelized edges. Microwave reheating works in a pinch (1-2 minutes on high), but texture may soften. This dish also freezes well for up to 2 months—perfect for meal prep!

Conclusion

The Hawaiian Chicken Sheet Pan brings together the perfect balance of sweet, savory, and tangy flavors that will transport your taste buds to an island paradise. With minimal prep work and easy cleanup, this Pineapple Teriyaki Sheet Pan Chicken is a fantastic addition to your weeknight dinner rotation. Whether you’re cooking for your family or meal prepping for the week ahead, this tropical-inspired dish delivers on flavor, nutrition, and convenience—proving that delicious, homemade meals don’t have to be complicated.

FAQs About Hawaiian Chicken Sheet Pan

Can I use frozen pineapple instead of fresh?
Yes, just thaw and drain it well before adding to your sheet pan to prevent excess moisture.

What sides pair well with this Hawaiian chicken?
Coconut rice, quinoa, or a simple green salad complement the tropical flavors beautifully.

Can I make this recipe ahead of time?
Absolutely! Prepare the sauce and chop all ingredients up to 24 hours in advance, then assemble and bake when ready to eat.

Is there a way to make this recipe without refined sugar?
You can substitute maple syrup or coconut sugar for the brown sugar in the teriyaki sauce.

How can I ensure my chicken doesn’t dry out?
Using chicken thighs instead of breasts will give you juicier results, and checking for doneness at the minimum cooking time helps prevent overcooking.