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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with juicy chicken thighs roasted with golden pineapple and bell peppers until the edges caramelize. A sweet-savory soy glaze and sesame seeds add a crunchy, toasty finish—all cooked in one pan for easy weeknight flavor.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sheet pan chicken
  • 2 lb chicken thighs Use skin-on or boneless; pat dry for better browning.
  • 2 cup pineapple chunks Drain if very juicy so the glaze doesn’t pool too much.
  • 2 bell peppers, sliced Slice into similar-size pieces so they roast evenly.
  • 0.3333333333 cup soy sauce Low-sodium works too; adjust salt only if using reduced-sodium.
  • 3 tbsp brown sugar Adds caramelization to the glaze.
  • 1 tbsp sesame oil For an aromatic, lightly nutty flavor.
  • 2 garlic, minced Freshly minced gives the best flavor.
  • 1 tbsp sesame seeds Sprinkle at the end for a toasty, crunchy top.

Equipment

  • 1 sheet pan

Method
 

Roast the chicken and vegetables
  1. Preheat oven to 400°F while you prep the ingredients so the sheet pan is hot when food goes in.
  2. Whisk soy sauce, brown sugar, sesame oil, and garlic together until the sugar dissolves and the sauce looks glossy.
  3. Arrange chicken, pineapple chunks, and bell peppers on a sheet pan in an even layer for consistent roasting.
  4. Pour the sauce evenly over everything so the chicken and vegetables are coated without fully drowning the pan.
  5. Roast at 400°F for 30-35 minutes until the chicken is cooked through and the edges caramelize, with pineapple turning lightly golden.
  6. Sprinkle sesame seeds over the sheet pan and rest for 2 minutes before serving so the topping clings and toasts slightly.

Notes

Cut the chicken and vegetables to similar sizes so everything roasts evenly and you don’t end up with undercooked centers. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan or skillet until warmed through. Freezing is not recommended because pineapple softens during thawing. For a lower-sugar option, reduce the brown sugar to 2 tbsp while keeping the soy sauce and sesame oil the same, then taste and adjust with a small extra pinch if needed.