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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan is a one-pan dinner with caramelized pineapple-glazed chicken thighs, blistered bell peppers, and sticky teriyaki-style sauce. Roasted at 425°F until the skin is deeply golden, with a tropical sweet-salty finish over 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: 620
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
  • 0.33 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
Garnish
  • 1 sesame seeds
  • 1 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together the soy sauce, pineapple juice, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves and the mixture looks glossy.
  2. Toss the chicken thighs in the marinade, then rest 20 minutes to let the flavors soak in.
  3. Reserve the marinade for pouring over the vegetables before roasting.
Roast on a sheet pan
  1. Preheat 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 bell peppers, red onion wedges, and pineapple chunks around the chicken.
  3. Pour the reserved marinade over the vegetables and around the chicken so it pools lightly across the pan.
  4. Roast for 22-25 minutes, until the chicken skin is golden and caramelized and the internal temperature reaches 165°F, with charred edges on the peppers as a visual cue.
  5. Garnish with sesame seeds and sliced green onions, then serve.

Notes

For best caramelization, keep the chicken skin facing up and avoid overcrowding the sheet pan so peppers and pineapple can blister. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because pineapple and peppers soften when thawed. For a gluten-free swap, use tamari instead of soy sauce in the marinade.