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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple-glazed chicken thighs, blistered bell peppers, and sticky teriyaki-style sauce. One pan Hawaiian dinner that roasts until the skin turns deep golden and the glaze clings to every surface.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 4 bone-in skin-on chicken thighs
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 2 cup fresh pineapple chunks
Hawaiian marinade
  • 0.3333333333 cup soy sauce
  • 0.25 cup pineapple juice
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 0.25 sesame seeds
  • 2 green onions, sliced
  • steamed rice

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together soy sauce, pineapple juice, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil until the honey and sugar dissolve.
  2. Toss the chicken thighs in the marinade, cover, and rest 20 minutes; reserve the remaining marinade.
Roast the sheet pan
  1. Preheat the oven to 425°F and line a large sheet pan with foil.
  2. Arrange the marinated chicken thighs skin-side up on the sheet pan, then scatter the red and green bell peppers, red onion, and pineapple chunks around the chicken.
  3. Pour the reserved marinade over the vegetables and around the chicken so the pineapple and peppers get coated.
  4. Roast for 22-25 minutes at 425°F until the chicken skin is golden and caramelized and the internal temperature reaches 165°F.
Serve
  1. Garnish the hot sheet pan with sesame seeds and sliced green onions, then serve over steamed rice.

Notes

For extra sticky glaze, make sure the chicken skin faces up and the pineapple chunks are spread around (not heaped) so they caramelize instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat on a sheet pan in a 375°F oven until hot. Freezing is not recommended for best pineapple texture. Dietary swap: use tamari instead of soy sauce for a gluten-free option.