Hawaiian Chicken Sheet Pan 🍍🐔

When it comes to easy, flavorful dinners that come together in no time, this Hawaiian Chicken Sheet Pan recipe is a total winner! Sweet, tangy, and savory, this dish combines tender chicken, juicy pineapple, and vibrant veggies in a simple one-pan meal. Drizzled with a sticky teriyaki-honey glaze and served over fluffy rice, it’s perfect for busy weeknights or a quick family dinner.

What’s even better? Cleanup is a breeze—everything cooks on a single sheet pan. Let’s bring the flavors of Hawaii to your kitchen with this fuss-free, crowd-pleasing recipe.

Why You’ll Love Hawaiian Chicken Sheet Pan

Quick and Easy: Just 10 minutes of prep time, and the oven does the rest!
Tropical Flavor Bomb: Sweet pineapple, savory teriyaki, and a hint of honey make every bite a taste of paradise.
One-Pan Wonder: Minimal cleanup for maximum flavor—perfect for busy schedules.
Healthy and Balanced: Packed with lean protein, veggies, and a touch of sweetness, it’s a wholesome meal the whole family will love.
Customizable: Add your favorite veggies or tweak the glaze to your liking.

What Does Hawaiian Chicken Taste Like?

This dish is a perfect blend of sweet, tangy, and savory flavors. The teriyaki sauce brings a rich umami taste, balanced beautifully by the sweetness of honey and pineapple. The red pepper flakes add a subtle heat (if you choose to use them), while the rice and broccoli provide a hearty and wholesome base. Every bite is bursting with tropical flavor!

Benefits of Making a Sheet Pan Meal

Effortless Cooking: Toss everything on a pan, bake, and you’re done!
Less Cleanup: With only one pan to wash, post-dinner cleanup is a breeze.
Even Cooking: Everything cooks together for perfectly tender and flavorful results.
Customizable: Easily adapt the recipe to suit your taste or use up whatever veggies you have on hand.

Ingredients You’ll Need

For the Sheet Pan:

1 pound boneless, skinless chicken breasts, thinly sliced
½ cup pineapple chunks, drained
½ cup chopped broccoli
1 cup cooked rice

For the Glaze:

¼ cup teriyaki sauce
¼ cup honey
¼ cup soy sauce
1 tablespoon rice vinegar
½ teaspoon red pepper flakes (optional, for a spicy kick)

Tools You’ll Need

Large sheet pan
Parchment paper or aluminum foil (for easy cleanup)
Mixing bowl
Whisk or fork (for the glaze)
Basting brush (optional, for applying the glaze)

Ingredient Substitutions and Additions

Protein: Swap chicken breasts for boneless thighs, shrimp, or tofu.
Vegetables: Add sliced bell peppers, carrots, or snap peas for extra veggies.
Gluten-Free: Use gluten-free soy sauce and teriyaki sauce to make this meal gluten-free.
Pineapple Juice: Save the juice from the canned pineapple and mix it into the glaze for extra sweetness and flavor.
Crunch Factor: Sprinkle toasted sesame seeds or chopped green onions over the finished dish for added texture and flavor.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Step 2: Make the Glaze

In a mixing bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Set aside.

Step 3: Prep the Sheet Pan

Arrange the sliced chicken breasts, pineapple chunks, and broccoli on the prepared sheet pan. Spread everything out evenly to ensure even cooking.
Drizzle half of the glaze over the chicken and veggies, reserving the rest for later. Use a basting brush or spoon to coat everything evenly.

Step 4: Bake

Bake the sheet pan in the preheated oven for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the broccoli is tender.

Step 5: Add the Rice and Final Glaze

Remove the sheet pan from the oven and add the cooked rice, spreading it out around the chicken and veggies. Drizzle the remaining glaze over the rice and everything on the pan. Bake for an additional 5 minutes to warm the rice and allow the flavors to meld.

Step 6: Serve

Remove from the oven and garnish with sesame seeds or chopped green onions, if desired. Serve hot and enjoy the tropical goodness!

What to Serve with Hawaiian Chicken Sheet Pan

While this dish is a complete meal on its own, you can pair it with a few extras to round out the flavors:

Hawaiian Rolls: Soft, slightly sweet rolls make a great side.
Salad: A fresh green salad with a light vinaigrette complements the rich glaze.
Grilled Pineapple: Double up on the tropical vibes with some extra grilled pineapple slices.
Coconut Rice: Swap plain rice for coconut rice for an extra layer of tropical flavor.

Tips for Perfect Hawaiian Chicken Sheet Pan

Don’t Overcrowd the Pan: Spread the chicken and veggies out in a single layer to ensure even cooking and prevent steaming.
Check the Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Save Some Glaze: Reserving part of the glaze for after baking ensures a fresh, bold flavor.
Adjust the Heat: Add more or less red pepper flakes to suit your spice tolerance.
Cook the Rice Ahead of Time: Having the rice pre-cooked makes this meal come together quickly.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes until warmed through.
Freezer: Freeze the cooked chicken, veggies, and rice (without glaze) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with fresh glaze.

Frequently Asked Questions (FAQ)

Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple works beautifully in this recipe. Just cut it into bite-sized chunks.

Q: Can I cook everything at once without pre-cooking the rice?
A: While it’s possible, adding pre-cooked rice ensures that it doesn’t dry out during baking. You can try using instant rice for a quicker alternative.

Q: Is there a substitute for teriyaki sauce?
A: You can mix soy sauce, a splash of pineapple juice, and a bit of brown sugar as a quick substitute for teriyaki sauce.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is the perfect blend of sweet, savory, and tropical flavors—all baked to perfection on one pan. With juicy chicken, tangy pineapple, tender broccoli, and a sticky-sweet glaze, this dish is sure to become a weeknight favorite. It’s quick, easy, and packed with island-inspired goodness that the whole family will love!

If you loved this recipe, be sure to check out my Teriyaki Shrimp Stir-Fry or Pineapple Fried Rice for more tropical-inspired meals. Don’t forget to share your creations on Pinterest or Instagram—I’d love to see how your Hawaiian feast turns out!

Approximate Nutrition (per serving):

Calories: 350 | Protein: 28g | Fat: 5g | Carbs: 48g | Sugar: 16g