Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: ½ cup teriyaki sauce; ½ cup smoky BBQ sauce; 1 tablespoon pineapple juice; 1 tablespoon lime juice; 1 teaspoon hot sauce; 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 green bell pepper, seeded and cut into 1-inch pieces; 1 red onion, cut into wedges; 2 cups chunks of fresh pineapple; Salt and freshly ground black pepper, to taste; Sesame seeds, for sprinkling; Chopped cilantro, for garnish

Jump to Recipe· 4.1 from 85 reviews

If you love bold flavors mingling with a touch of sweetness and a whole lot of comfort, this Sheet Pan Hawaiian Chicken Recipe is your new go-to dinner. Juicy chicken chunks bathed in a tangy mix of teriyaki and smoky BBQ sauce, paired with vibrant bell peppers, red onions, and fresh pineapple, all baked together on one tray. It is the perfect marriage of savory, sweet, and slightly spicy, with minimal kitchen fuss but maximum deliciousness. This is an effortless weeknight meal that feels like a special occasion every time you make it.

Ingredients You’ll Need

The image shows an overhead view of various ingredients neatly arranged on a white marbled surface, each in small white bowls or plates. There is one main white plate in the center holding light pink chunks of raw chicken. Surrounding it are bowls with bright yellow pineapple chunks, deep red bell pepper pieces, chopped green bell pepper, quartered red onion with purple-white layers, and small amounts of sesame seeds, salt, and black pepper. Nearby, a white plate holds whole and halved green limes. There are also clear glass containers with thick dark brown teriyaki sauce, reddish-brown BBQ sauce, translucent light yellow pineapple juice, and a small bowl of reddish hot sauce. Fresh green cilantro lies on the surface beside the salt. The setup is clean and colorful, showing a fresh mix of ingredients ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role, not just adding flavor but also bringing texture and bright colors that make the dish truly pop. Using fresh produce alongside versatile sauces ensures your meal is bursting with tropical vibes and smoky undertones.

½ cup teriyaki sauce: Brings a wonderful sweet and salty base that complements the chicken perfectly.
½ cup smoky BBQ sauce: Adds depth with a rich smokey note that balances the sweetness.
1 tablespoon pineapple juice: Gives that extra burst of tropical sweetness to the marinade.
1 tablespoon lime juice: Lifts the flavors with its bright, zesty acidity.
1 teaspoon hot sauce: Adds just a hint of heat for a gentle kick that wakes up the palate.
1½ pounds boneless skinless chicken breasts (cut into 1-inch pieces): Tender and juicy, easy to cook evenly on a sheet pan.
1 red bell pepper (seeded, cut into 1-inch pieces): Offers sweetness and vibrant color.
1 green bell pepper (seeded, cut into 1-inch pieces): Adds a slightly grassy crunch and contrast.
1 red onion (cut into wedges): Provides mild pungency and caramelizes beautifully when roasted.
2 cups chunks of fresh pineapple: The tropical fruit that brightens every bite with juicy sweetness.
Salt and freshly ground black pepper (to taste): Essential seasonings that bring everything together.
Sesame seeds: Garnish that adds nuttiness and a pretty finishing touch.
Chopped cilantro: Fresh herb that gives a lively, herbaceous note.

How to Make Sheet Pan Hawaiian Chicken Recipe

Step 1: Prepare the Marinade

To get the vibrant flavors going, combine teriyaki, smoky BBQ sauce, pineapple juice, lime juice, and hot sauce in a large bowl. This mix is the heart of the recipe, layering sweetness, acidity, and a slight heat, perfect for soaking your chicken in.

Step 2: Coat and Marinate the Chicken

Take the chicken pieces and toss them in a quarter cup of your marinade mixture until they’re fully coated. Then, cover and refrigerate for 30 minutes. This marinating time is crucial as it allows the chicken to absorb all those dynamic flavors.

Step 3: Prep the Oven and Baking Sheet

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. The parchment makes cleanup a breeze and prevents sticking, so you can focus on enjoying the process instead of the mess.

Step 4: Bake the Chicken and Vegetables

Remove the marinated chicken from the fridge and place it on the baking sheet. Add the colorful red and green bell peppers along with the onion wedges. Pour the remaining marinade over everything, season with salt and pepper, then gently toss to coat all the ingredients evenly. Bake this vibrant medley in the oven for 20 minutes to start melding the flavors together.

Step 5: Add Pineapple and Finish Baking

After 20 minutes, take the sheet pan out of the oven and scatter the fresh pineapple chunks over the top. Pop it back in for another 10 to 15 minutes until the chicken is cooked through and juicy, reaching an internal temperature of 165 degrees Fahrenheit. If you’re craving a slightly caramelized finish, slide the pan under the broiler for 2 to 3 minutes at the very end – it’s pure magic to see the edges brown.

Step 6: Garnish and Serve

Once your Sheet Pan Hawaiian Chicken Recipe is out of the oven, sprinkle it liberally with toasted sesame seeds and freshly chopped cilantro. Serve it warm with extra sauce on the side for dipping – it’s the perfect balance of easy, flavorful, and downright delicious.

How to Serve Sheet Pan Hawaiian Chicken Recipe

A white speckled bowl holds a colorful dish with two main sections: on the right, plain white rice with a light, fluffy texture; on the left, a mix of browned chicken pieces, red and green bell peppers, yellow pineapple chunks, and charred red onion slices, all topped with white sesame seeds and small green cilantro leaves. Two lime wedges sit between the rice and the chicken mixture, adding a bright green contrast. A bunch of fresh cilantro rests on the lower left edge of the bowl. The bowl is set on a white marbled surface with a blue cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of sesame seeds and chopped cilantro adds brightness and a subtle crunch that makes every forkful more exciting. For an extra touch, consider a wedge of lime on the side to squeeze over the top – it wakes up the dish with freshness.

Side Dishes

This dish pairs beautifully with simple steamed jasmine rice to soak up all that incredible sauce or even some fluffy coconut rice for a tropical spin. A crisp green salad with a light vinaigrette is also a great way to add refreshing contrast.

Creative Ways to Present

Looking to impress? Serve your Sheet Pan Hawaiian Chicken Recipe in mini pineapple boats or on top of a bed of grilled lettuce or kale for added texture and color. You can even sprinkle some toasted macadamia nuts on top for a little extra crunch and sophistication.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be stored in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making for an easy next-day lunch or dinner option.

Freezing

If you want to keep the good vibes going longer, this recipe freezes pretty well. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. It’s great for meal prepping or busy nights when you want a fast, tasty meal.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through, or microwave on medium power to avoid drying out the chicken. Adding a splash of pineapple juice or water helps maintain moisture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will give you a bit more juiciness and a richer flavor, though cooking times may need to be adjusted slightly to ensure they’re cooked through.

Is it possible to make this recipe gluten-free?

Yes, just make sure the teriyaki and BBQ sauces you use are labeled gluten-free. Many brands offer gluten-free versions, and they work perfectly in this dish.

Can I use canned pineapple instead of fresh?

You can, but fresh pineapple really makes a difference in texture and brightness. If using canned, choose pineapple chunks packed in juice, not syrup, and drain them well before adding.

How spicy is the dish with the hot sauce included?

The hot sauce adds a gentle warmth that enhances the flavors without overwhelming them. You can easily adjust the amount to suit your preferred level of heat.

Can I prepare the marinade ahead of time?

Definitely. The marinade can be mixed and refrigerated up to 24 hours in advance, making it even easier to throw this dish together on a busy day.

Final Thoughts

This Sheet Pan Hawaiian Chicken Recipe is one of those rare dishes that combines ease and adventure in every bite. Whether you’re cooking for family, friends, or just treating yourself, it’s guaranteed to brighten up your dinner routine with tropical flair and smoky sweetness. Give it a try and watch it become a beloved classic in your meal rotation!