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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple-glazed thighs, charred bell peppers, and red onion. A teriyaki-style marinade turns the pan drippings deeply golden and sticky over every surface.
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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: 650
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 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 0.5 tsp sesame seeds for garnish
  • 2 tbsp green onions, sliced for garnish
  • 1 cup steamed rice

Equipment

  • 1 sheet pan

Method
 

Make the Hawaiian marinade
  1. Whisk together soy sauce, pineapple juice, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil until glossy and evenly combined. Reserve the marinade for later use after marinating the chicken.
Marinate the chicken
  1. Toss the chicken thighs in the marinade until coated, then cover and rest for 20 minutes. Letting them sit at room temperature helps the glaze cling more evenly.
Roast the sheet pan
  1. Preheat the oven to 425°F and line a large sheet pan with foil for easier cleanup. Use a hot oven so the skin caramelizes quickly.
  2. Arrange the marinated chicken thighs skin-side up on the sheet pan, then scatter the bell peppers, red onion, and pineapple around them. Keep the vegetables spread for better blistering.
  3. Pour the reserved marinade over the vegetables and around the chicken so the pan drippings turn sticky while roasting. Aim for an even pour, but don’t drown the peppers.
  4. Roast for 22-25 minutes at 425°F until the chicken skin is golden and caramelized and the internal temperature reaches 165°F. Look for charred edges on the peppers and caramelized pineapple around the edges.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions, then serve the chicken and vegetables over steamed rice. Spoon the golden teriyaki-pineapple glaze from the pan over everything.

Notes

Pro tip: For maximum caramelization, keep the chicken skin facing up and spread the vegetables so they blister instead of steaming; rotate the pan halfway through if your oven has hot spots. Refrigerate leftovers in an airtight container for up to 3 days; freezer: yes, freeze chicken and vegetables (glaze included) for up to 2 months and reheat until hot. For a lower-sugar swap, replace the honey and brown sugar with an equal amount of a brown-sugar alternative (or use less honey and add more pineapple juice for tang).