This Hawaiian Chicken Sheet Pan recipe is the perfect balance of sweet and savory flavors, featuring juicy chicken, caramelized pineapple, and a rich teriyaki glaze. It’s an easy, one-pan meal that comes together quickly—great for busy weeknights!
Table of Contents
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Ingredients
For the Chicken & Veggies:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- ½ cup pineapple chunks, drained
- ½ cup chopped broccoli
- 1 cup cooked rice (for serving)
For the Hawaiian Glaze:
- ¼ cup teriyaki sauce
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (optional)
Instructions
Step 1: Preheat & Prepare the Ingredients
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it with oil.
- Slice the chicken breasts into thin strips and chop the broccoli.
Step 2: Make the Hawaiian Glaze
- In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes.
- Set aside 2 tablespoons of the glaze for drizzling later.
Step 3: Assemble the Sheet Pan
- Arrange the chicken, pineapple chunks, and broccoli on the sheet pan.
- Pour the remaining glaze over the ingredients, tossing to coat evenly.
Step 4: Bake the Chicken
- Bake for 18-20 minutes, flipping the chicken halfway through.
- If desired, broil for the last 2 minutes for a slightly caramelized finish.
Step 5: Serve & Enjoy
- Serve the Hawaiian chicken and vegetables over cooked rice.
- Drizzle with the reserved glaze for extra flavor.
Tips for the Best Hawaiian Chicken Sheet Pan
✔ Use fresh pineapple for a more intense flavor.
✔ Add bell peppers for extra crunch and color.
✔ Double the sauce if you prefer a saucier dish.
This Hawaiian Chicken Sheet Pan meal is simple, flavorful, and packed with tropical goodness.
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