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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with pineapple chunks and bell peppers roasted together on one pan for juicy, caramelized edges. A sweet-savory teriyaki glaze coats everything during roasting, then gets a final brush for shine and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 boneless chicken thighs
Pineapple
  • 2 cup fresh pineapple chunks
Bell peppers
  • 2 bell peppers, chopped
Red onion
  • 1 red onion, chopped
Teriyaki glaze
  • 0.5 cup teriyaki sauce
Olive oil
  • 2 tbsp olive oil
Garlic powder
  • 1 tsp garlic powder
Garnish
  • 1 Sliced green onions, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Arrange the chicken thighs, pineapple, bell peppers, and onion on the pan in an even layer so they roast together.
  3. Drizzle with olive oil and half the teriyaki sauce, then toss the vegetables and pineapple to coat.
  4. Sprinkle with garlic powder over everything so the flavor cooks into the glaze.
  5. Roast for 25-30 minutes at 425°F, until the chicken is cooked through and the edges are caramelized.
Finish and serve
  1. Brush with the remaining teriyaki sauce and garnish with sliced green onions before serving for a fresh, shiny finish.

Notes

For better caramelization, pat the chicken thighs dry before seasoning and keep pieces cut to similar sizes for even roasting. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because pineapple can soften and teriyaki sauce may change texture. For a lower-sugar option, use a low-sugar or reduced-sodium teriyaki sauce.