I love weeknight dinners that feel like a treat without a lot of fuss. This Hawaiian Chicken Sheet Pan brings together tender, thinly sliced chicken, sweet pineapple, and a sticky-sweet teriyaki-honey glaze all roasted together on one pan for easy cleanup and maximum flavor.

I toss thinly sliced chicken breasts with pineapple chunks and a homemade teriyaki-honey sauce,

spread everything in a single layer on a sheet pan, and roast until the chicken is juicy and the edges caramelize. In under 30 minutes, I have a vibrant, tropical-inspired dinner ready to serve over rice or greens.

Why You’ll Love This Recipe

I adore how this recipe strikes the perfect balance between sweet and savory, with ju

st enough tang from the pineapple to brighten each bite. The sheet-pan format means I prep, roast, and serve all in one vessel—no extra dishes or pans required. Whether I’m feeding the family or hosting friends, it feels special enough for company yet simple enough for a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breasts, thinly sliced

• ½ cup pineapple chunks, drained

• ¼ cup teriyaki sauce

• ¼ cup honey

Directions

1. Preheat my oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.

2. In a medium bowl, I whisk together the teriyaki sauce and honey until smooth.

3. I add the sliced chicken breasts to the bowl, tossing to coat each piece in the glaze.

4. I spread the chicken in a single layer on the prepared sheet pan, then sprinkle the pineapple chunks evenly over the top.

5. I bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through (165°F internal temperature) and the glaze is sticky.

6. If I want extra caramelization, I broil for 1–2 minutes at the end—watching carefully so it doesn’t burn.

7. I remove the pan from the oven and let it rest for 5 minutes before serving.

Servings and timing

• Yield: 4 servings

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes (plus 1–2 minutes broil, optional)

• Total Time: About 35 minutes

Variations

• Veggie Boost: I toss in sliced bell peppers, red onion, or zucchini on the pan for extra color and nutrients.

• Spicy Twist: I add ½ teaspoon crushed red pepper flakes to the sauce for a kick of heat.

• Citrus Zing: I squeeze fresh lime juice over the finished chicken and sprinkle with chopped cilantro for brightness.

• Sesame Crunch: I sprinkle toasted sesame seeds and sliced green onions on top before serving for texture.

• Low-Sodium: I swap in a low-sodium teriyaki sauce and reduce the honey to 2 tablespoons for a lighter version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread the chicken and pineapple on a foil-lined sheet pan and warm in a 350°F oven for about 10 minutes, or microwave individual portions for 1–2 minutes until heated through.

FAQs

How can I tell when the chicken is done without a thermometer?

I look for no pink in the thickest part of a slice and ensure the juices run clear. If any piece still seems undercooked, I give it an extra 2–3 minutes in the oven.

Can I use frozen pineapple instead of canned?

Yes—just thaw and drain it thoroughly so it doesn’t release too much liquid on the pan, which could prevent the chicken from caramelizing.

What’s the best way to prevent the sauce from burning?

I make sure to stir halfway through and, if I broil at the end, keep the pan several inches below the broiler so it only browns lightly.

Can I make this recipe ahead of time?

I can assemble the chicken, pineapple, and sauce in a baking dish, cover it, and refrigerate for up to 8 hours. When I’m ready, I transfer everything to the sheet pan and bake, adding a few extra minutes if the chicken goes in cold.

What should I serve alongside Hawaiian Chicken Sheet Pan?

I love it over steamed jasmine rice or cauliflower rice for a lighter option. A side of steamed broccoli or a simple green salad rounds out the meal perfectly.

Conclusion

This Hawaiian Chicken Sheet Pan has quickly become one of my favorite go-to dinners—I appreciate how it delivers big, tropical flavors with minimal effort and cleanup. I can’t wait to see what recipe you send next so I can create another delicious article!

Hawaiian Chicken Sheet Pan

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• Author: Evee
• Total Time: About 35 minutes
• Yield: 4 servings
• Diet: Low Lactose

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Description

A vibrant, tropical-inspired sheet-pan dinner featuring thinly sliced chicken, sweet pineapple, and a sticky teriyaki-honey glaze—all roasted together for minimal fuss and maximum flavor.

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Ingredients

1 lb boneless, skinless chicken breasts, thinly sliced

½ cup pineapple chunks, drained

¼ cup teriyaki sauce

¼ cup honey

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Instructions

1. Preheat oven to 400 °F (200 °C). Line a sheet pan with parchment paper or lightly grease it.
2. In a medium bowl, whisk together teriyaki sauce and honey until smooth.
3. Add the sliced chicken to the bowl and toss to coat each piece in the glaze.
4. Spread the coated chicken evenly in a single layer on the prepared sheet pan; sprinkle pineapple chunks over top.
5. Bake for 20–25 minutes, stirring gently halfway through, until chicken reaches 165 °F internally and the glaze is sticky.
6. For extra caramelization, switch to broil for 1–2 minutes—watch carefully to prevent burning.
7. Remove from oven and let rest 5 minutes before serving.

Notes

Veggie Boost: Add sliced bell peppers, red onion, or zucchini to the pan for extra color and nutrients.

Spicy Twist: Stir in ½ teaspoon crushed red pepper flakes to the sauce for heat.

Citrus Zing: Squeeze fresh lime juice over the finished chicken and garnish with chopped cilantro for brightness.

Sesame Crunch: Sprinkle toasted sesame seeds and sliced green onions on top before serving for texture.

Low-Sodium: Use a low-sodium teriyaki sauce and reduce honey to 2 tablespoons.

Storage & Reheat: Refrigerate leftovers in an airtight container up to 3 days; reheat on a foil-lined sheet pan at 350 °F for 10 minutes or microwave 1–2 minutes.

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes (plus 1–2 minutes broil, optional)
• Category: Main Course
• Method: Roast
• Cuisine: American

Nutrition

• Serving Size: 1 serving (¼ recipe)
• Calories: 220 kcal
• Sugar: 19 g
• Sodium: 250 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0.5 g
• Protein: 25 g
• Cholesterol: 37 mg