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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with pineapple-glazed teriyaki that turns skin-on thighs golden and sticky. Roast bell peppers, red onion, and caramelized pineapple in the same pan for an easy one-pan Hawaiian dinner.
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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
  • 0.3333333333 cup soy sauce
  • 0.25 cup pineapple juice
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 clove garlic , minced
  • 1 tsp fresh ginger , grated
  • 1 tsp sesame oil
  • 0.5 sesame seeds , for garnish
  • 0.5 green onions , sliced, for garnish
Serving suggestion
  • 1 steamed rice

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together soy sauce, pineapple juice, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
  2. Toss chicken thighs in the marinade, cover, and rest for 20 minutes in the refrigerator while reserving the marinade.
Roast on the sheet pan
  1. Preheat the oven to 425°F and line a large sheet pan with foil.
  2. Arrange marinated chicken thighs skin-side up on the sheet pan, then scatter red bell pepper strips, green bell pepper strips, 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 on the foil.
  4. Roast for 22-25 minutes at 425°F until the chicken skin is golden and caramelized and the internal temperature reaches 165°F, with peppers blistered and pineapple turning deep golden.
Garnish and serve
  1. Rest the sheet pan for 2-3 minutes, then garnish with sesame seeds and sliced green onions.
  2. Serve the caramelized pineapple-glazed chicken and charred vegetables over steamed rice.

Notes

For best caramelization, keep the chicken skin-side up and don’t overcrowd the pan so the vegetables can blister. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 375°F until hot. Freezing is not recommended for best texture of pineapple and peppers. For a lower-sugar option, replace the honey and brown sugar with an equal-sweetness keto-style sweetener blend suited for roasting.