Hawaiian Chicken Sheet Pan Recipe

Looking for a quick, flavorful weeknight dinner that’s healthy and hassle-free? This Hawaiian Chicken Sheet Pan recipe is the perfect blend of sweet and savory. With tender chicken, juicy pineapple, and a sticky homemade glaze, it’s a one-pan meal that delivers big tropical flavor with minimal cleanup.

Why You’ll Love This Hawaiian Chicken Sheet Pan Meal

This dish combines the rich umami of soy sauce, the sweetness of honey and pineapple, and the savory kick of teriyaki sauce. Everything is baked together on one sheet pan, making it easy to prepare and even easier to clean up.

Highlights:

• One pan, less mess

• Ready in under 30 minutes

• Family-friendly and kid-approved

• Sweet, tangy, and perfectly savory

• Great served over rice, noodles, or cauliflower rice

Ingredients

To make this delicious sheet pan dinner, you’ll need:

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 1/2 cup pineapple chunks, drained

• 1/4 cup teriyaki sauce

• 1/4 cup honey

• 1/4 cup soy sauce

Optional Add-ons:

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1/2 red onion, cut into wedges

• Sesame seeds and chopped green onions for garnish

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.

2. Make the Hawaiian Sauce

In a small bowl, whisk together the teriyaki sauce, honey, and soy sauce until well combined. Set aside.

3. Assemble the Sheet Pan

Spread the sliced chicken breasts evenly on the sheet pan. Add the pineapple chunks (and bell peppers/onion if using). Pour the sauce over the chicken and toss gently to coat everything evenly.

4. Bake

Place the sheet pan in the oven and bake for 18–22 minutes, or until the chicken is fully cooked (internal temp of 165°F or 75°C). Halfway through, stir everything gently to help caramelize the edges.

5. Garnish and Serve

Once done, remove from the oven. Garnish with toasted sesame seeds and chopped green onions if desired. Serve hot over steamed rice or noodles.

Tips for Success

• Cut chicken evenly for consistent cooking.

• Don’t overcrowd the pan — use two pans if needed to allow everything to roast properly.

• Marinate the chicken in the sauce for 30 minutes before baking for even more flavor.

Storage & Reheating

• Store leftovers in an airtight container for up to 3 days in the fridge.

• Reheat in the microwave or oven until heated through.

• This recipe is meal-prep friendly — great for lunches!

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