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Raw ingredients for Hawaiian Chicken Sheet Pan including chicken thighs, pineapple, red onion, and bell peppers.

Hawaiian Chicken Sheet Pan Recipe: Sticky Teriyaki & Pineapple

Hawaiian Chicken Sheet Pan is a 40-minute dinner featuring juicy, charred chicken, caramelized pineapple, and a glossy teriyaki glaze. An easy, colorful weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 380
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Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 cups fresh pineapple chunks patted dry
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 1 medium red onion cut into 1-inch wedges
  • 1 cup teriyaki sauce divided
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
  • 1/4 cup fresh cilantro finely chopped, for garnish

Equipment

  • 1 Large Rimmed Baking Sheet Half sheet pan recommended
  • 1 Small saucepan For thickening the glaze

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the bite-sized chicken pieces, bell pepper slices, and red onion wedges with olive oil, salt, black pepper, and half of your teriyaki sauce.
  2. Spread the coated chicken and vegetables evenly across the prepared baking sheet in a single layer. Nestle the fresh pineapple chunks evenly among the chicken and vegetables.
  3. Bake on the middle rack for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the red onion wedges become soft and translucent.
  4. While the sheet pan is baking, whisk the remaining teriyaki sauce with the cornstarch slurry (cornstarch mixed with water) in a small saucepan over medium heat for 2-3 minutes until thick and glossy.
  5. Remove the pan from the oven, brush the thickened glaze over the chicken and pineapple, and broil on high for 2-4 minutes until a visible char forms on the juicy chicken pieces.
  6. Remove from the oven, let rest for a couple of minutes, and evenly garnish with finely chopped fresh cilantro before serving.

Notes

Dry the Pineapple: Pat your fresh pineapple chunks dry with a paper towel before adding them to the pan.
Thicken Separately: Don't skip thickening the glaze on the stovetop to ensure a perfectly sticky, glossy coating.