Sheet Pan Hawaiian Chicken
Published Jul 13, 2026
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This sheet pan Hawaiian chicken recipe combines juicy boneless chicken breast, sweet bell peppers, red onion, and tropical pineapple with a sweet, sticky barbecue-style sauce. There’s only one pan to clean afterward, making it a weeknight dinner favorite!
Go all out and pair your Hawaiian chicken and veggies with a Hawaiian macaroni salad for dinner tonight. You might also love my easy Kalua pulled pork.
Sheet Pan Hawaiian Chicken Dinner
I’ve been making so much pineapple cucumber salad lately that I needed a new way to use up a fresh pineapple! My grilled chicken pineapple kabobs actually inspired this sheet pan Hawaiian chicken recipe. I’ve taken most of those ingredients, spiced up the sauce, and made it over as a one-pan dinner that I think fans of pineapple barbecue chicken are going to LOVE.
The sweet-tangy sauce is a mix of chicken teriyaki meets bang bang chicken: Savory teriyaki, smoky barbecue, and spicy hot sauce, with pineapple juice and a hit of zesty lime. It infuses the chicken and vegetables with flavor while everything bakes together in the same pan.
Reasons to Love This Hawaiian Chicken Recipe
- One pan to clean. I suggest lining the pan with parchment paper so you don’t have to scrub it afterward.
- Bold flavors. I can’t get enough of the sweet, tangy pineapple, juicy chicken, and sweet peppers slathered in delicious stir-fry-style cooking sauce.
- Customizable to what’s in the fridge. Sheet pan dinners are wonderful for clearing out the fridge. Adapt the vegetables to what you have on hand, as long as they share similar cooking times. You could even swap pork, steak, or salmon for chicken.
- Versatile. I love serving this Hawaiian chicken and veggies in rice bowls, but it also makes a great addition to noodles, quinoa, or you can even have it in tacos and lettuce wraps.
What You Will Need
These are the easy ingredients needed to make a one-pan Hawaiian chicken recipe. You’ll find the complete ingredients list and recipe details, including the amounts, in the recipe card below.
- Chicken – I use boneless, skinless chicken breasts since they’re easy to cut up into cubes. Thighs also work if you prefer your chicken pieces a bit juicier.
- Bell Pepper – Any color; I use a mix of red and green bell peppers chopped into inch-sized chunks.
- Red Onion – My favorite for its sweetness. Regular white or yellow onion also works in this recipe.
- Pineapple – Please use FRESH pineapple in this Hawaiian chicken recipe. Canned pineapple chunks make the sheet pan dinner watery and overly sweet.
- Sesame Seeds and Cilantro – Optional, for garnish. Parsley is a good alternative if you dislike cilantro.
For the Sauce
- Teriyaki Sauce – You’ll find Japanese teriyaki sauce in the international food aisle or condiment section of most major grocery stores. You can also make your own (see the homemade teriyaki sauce in my teriyaki meatballs recipe).
- BBQ Sauce – Use your favorite store-bought brand or homemade honey barbecue sauce.
- Pineapple Juice – Fresh pineapple juice is best, but juice from concentrate will work in a pinch.
- Lime Juice – Freshly squeezed lime will give you the best, brightest flavor.
- Hot Sauce – Choose your preferred sauce based on flavor profile and heat level. This can be Sriracha, Tabasco, Frank’s, etc. If you don’t have hot sauce, sub chili flakes to taste. You can also leave out the hot sauce for a milder dish.
Which Type of Chicken Should I Use?
I’ve been making this recipe with boneless, skinless chicken breasts purely because they’re easiest to cut into chunks and quick-cooking. Chicken thighs are also great to use and a juicier option, though your sheet pan chicken may need a few extra minutes to cook.
Success Tips
- Use fresh pineapple. Canned pineapple is a lot sweeter and won’t give you the same results in this recipe. If you’re looking for a recipe that uses canned pineapple instead, I’d suggest my Hawaiian baked chicken.
- Save the sauce for serving. Set aside some of the teriyaki-style sauce before it comes into contact with the raw chicken. It’s great to drizzle over the chicken and veggies when serving.
- Crisp ‘em up. To really get the tops of the Hawaiian chicken and vegetables crispy and browned, I set them under the broiler for 2-3 minutes at the end of cooking.
- Add garlic. Add garlic powder or freshly minced garlic to the sauce if you love garlic. It’s an easy way to boost the flavors.
Variations
- Different veggies. Try to use vegetables with similar cooking times, cut into similar-sized pieces, like broccoli or cauliflower florets. Add any quick-cooking vegetables, like cherry tomatoes, at the same time as the pineapple (in the last 10-15 minutes of cooking).
- Protein swaps. Instead of chicken, make this Hawaiian sheet pan dinner with steak bites, pork, or salmon bites. Note that the baking times will change depending on the protein you use. I recommend checking out my separate recipes for sheet pan salmon, sheet pan steak, and sheet pan pork tenderloin for guidelines.
How to Serve Hawaiian Chicken
This sheet pan Hawaiian chicken and vegetables make a delicious all-in-one dinner served with jasmine rice or cauliflower rice. I like to garnish my dish with fresh cilantro or spoon on some homemade zhoug sauce for a spicy kick. These are more serving ideas:
- Meal bowls: Serve your pineapple chicken and veggies in a Hawaiian-style poke bowl.
- Sliders: Scoop the chicken and veggies onto Hawaiian rolls with sliced provolone cheese and a drizzle of spicy mayo for the most flavor-packed sliders ever.
- Noodles: Add this Hawaiian chicken to a bowl of teriyaki noodles or garlic butter noodles for an easy lunch or dinner.
- Hibachi chicken: Serve your chicken and veggies with a side of fried rice and homemade yum yum sauce for a hibachi-inspired meal.
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Sheet Pan Hawaiian Chicken
Ingredients
For the sauce:
- ½ cup teriyaki sauce
- ½ cup smoky BBQ sauce
- 1 tablespoon pineapple juice
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
For the chicken:
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, seeded, cut into 1-inch pieces
- 1 green bell pepper, seeded, 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
For garnish:
- sesame seeds
- chopped cilantro
Instructions
- Prepare the marinade/sauce. Combine the teriyaki sauce, BBQ sauce, pineapple juice, lime juice, and hot sauce in a large bowl.
- Coat the chicken and marinate. Add the chicken to a bowl and toss with ¼ cup of the prepared marinade to combine. Cover the chicken and marinate it in the fridge for 30 minutes.
- Prep the oven and baking sheet. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- Baking time. Remove the chicken from the marinade and transfer it to the baking sheet. Add the bell peppers and onions, and pour ¼ cup of the remaining marinade over the peppers and chicken. Season to taste with salt and pepper, toss gently to coat, and bake for 20 minutes in the oven.
- Add the pineapple. Remove the sheet pan from the oven, add the pineapple chunks, and bake for another 10-15 minutes, or until the chicken is cooked and its internal temperature reaches 165ºF. Optional: If you want to brown the chicken and veggies, pop the sheet pan under the broiler for 2 to 3 minutes at the end.
- Garnish and serve. Garnish with sesame seeds and chopped cilantro, and serve while still warm, with the remaining sauce on the side.
Equipment
Notes
- Try to use fresh pineapple for this recipe. Canned pineapple will not give the same results.
- Reserved sauce is great for serving, especially if you plan to serve this with some rice. Make sure it has not come into contact with the raw chicken.
- If you want more browning on your chicken and veggies, set them under the broiler for 2 minutes.
- You can add some garlic powder or fresh garlic to your marinade for a different flavor profile.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Sheet Pan Hawaiian Chicken
- Make the marinade/sauce. Whisk together the teriyaki sauce, BBQ sauce, pineapple juice, lime juice, and hot sauce.
- Marinate the chicken. Add the chicken to a bowl with ¼ cup of the marinade. Cover and refrigerate for 30 minutes.
- Add everything to a sheet pan. Next, arrange the marinated chicken on a lined baking sheet (discard the used marinade). Add the bell peppers and onion. Lastly, drizzle ¼ cup of the unused sauce over the chicken and veggies. Season with salt and pepper to taste, and toss to coat.
- Bake. This Hawaiian chicken goes into a 400ºF oven for 20 minutes. Then, add the pineapple and bake for another 10-15 minutes. The chicken should be cooked to an internal temperature of 165ºF.
- Enjoy! Serve this sheet pan Hawaiian chicken and bell peppers warm with leftover sauce on the side.
Can I Leave the Chicken Breasts Whole?
Yes. You can make this sheet pan dinner with whole chicken breasts instead of cubed chicken. In most cases, the baking time and oven temperature remain the same. You could also try wrapping the chicken in parchment paper to encourage quicker cooking. See my original sheet pan chicken or my sheet pan honey garlic chicken recipe for details.
Storage and Reheating
- Refrigerate. Store the cooked, cooled Hawaiian chicken together with the veggies in an airtight container. Leftovers will last for up to 3 days in the fridge.
- Reheat. Warm up leftovers in the oven, microwave, or air fryer.
