Description
Sheet Pan Hawaiian Chicken is a sweet-savory dinner of bite-sized chicken pieces, two bell peppers, red onion, and pineapple chunks tossed in a soy-teriyaki-honey-ginger Hawaiian sauce and roasted at 400°F on a single pan.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, cut into chunks
2 cups fresh pineapple chunks (or canned pineapple chunks, well drained and patted dry)
¼ cup soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
2 tablespoons sliced green onions (optional garnish)
1 tablespoon sesame seeds (optional garnish)
Instructions
1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Whisk together the soy sauce, teriyaki sauce, honey, minced garlic, and grated ginger in a small bowl until smooth and well combined.
3. Combine the chicken pieces, chopped bell peppers, red onion chunks, and pineapple chunks in a large bowl.
4. Drizzle with the olive oil and season with salt and black pepper. Pour the full Hawaiian sauce over the mixture and toss until every piece is evenly and thoroughly coated.
5. Spread the chicken and vegetables in a single, even layer on the prepared sheet pan.
6. Bake for 20–25 minutes, stirring once at the halfway mark, until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple and vegetables are caramelized.
7. For a sticky, lacquered finish, switch the oven to broil and cook for 2–3 minutes, watching carefully at all times to prevent burning.
8. Garnish with sliced green onions and sesame seeds, if desired.
9. Serve immediately over steamed jasmine rice, cauliflower rice, or quinoa.
Notes
Drain canned pineapple far more thoroughly than seems necessary — after straining, pat the pieces completely dry with paper towels. Excess syrup releases into the pan during roasting, dilutes the Hawaiian sauce, and prevents the sticky glaze from forming.
Stand at the oven during the entire broil step — the honey, teriyaki, and pineapple sugars transition from perfectly caramelized to scorched in under 60 seconds under direct broiler heat; remove the pan the moment the surface turns glossy and spotted with golden-brown.
Stir at the halfway mark every time — the honey and soy sauce bond to the parchment as they heat; stirring at 10–12 minutes redistributes the glaze, prevents scorching on the bottom, and exposes the un-caramelized surfaces to the oven heat.
Use fresh grated ginger when possible — the sharp, zingy brightness of fresh ginger is noticeably more vivid than ground ginger and gives the Hawaiian sauce a noticeably more complex and aromatic edge.
Cut all chicken pieces to the same consistent bite-sized dimension — uneven pieces cook at different rates and leave smaller bits dry while larger pieces lag behind at the 20-minute mark.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat at 350°F for 10–12 minutes — the moderate temperature prevents the honey-soy glaze from burning during reheating and restores the sticky, caramelized texture |
| Freezer | Up to 2 months | Thaw overnight in the refrigerator; reheat at 350°F for 12 minutes. Note: pineapple texture softens after freezing but retains its flavor. |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power; store rice separately to prevent it from absorbing the full Hawaiian glaze overnight |
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian