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Hawaiian Chicken Sheet Pan
Benchi

Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is a sweet and savory one-pan meal—juicy chicken baked with pineapple, peppers, and a tangy teriyaki glaze. An easy, colorful dinner with minimal cleanup!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces 700 g
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 small red onion (cut into wedges)
  • 1 ½ cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)
  • Sauce (for tossing & drizzling)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Equipment

  • Sheet pan

Method
 

Instructions
  1. Prep the oven & pan
  2. Preheat oven to 400°F (200°C).
  3. Line a large sheet pan with parchment paper or lightly grease.
  4. Assemble ingredients
  5. On the pan, spread chicken, bell peppers, onion, and pineapple.
  6. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
  7. Bake
  8. Roast for 25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
  9. Make the sauce
  10. While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan.
  11. Simmer 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
  12. Finish
  13. Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping).
  14. Garnish with sesame seeds or sliced green onions if desired.