This Hawaiian Chicken is a quick and easy sheet pan recipe made with chicken, bell pepper, pineapple, red onion, and delicious teriyaki sauce! Best served over a bed of coconut rice. This dish screams summer and has a burst of tropical flavors. If you need an easy dinner, give this recipe a try! It’s ready in 30 minutes, and the clean-up is a breeze. Make it with me!

Sheet Pan Hawaiian Chicken

This Sheet Pan Hawaiian Chicken is all cooked on one pan, meaning easy dinner and clean up! It has all the Hawaiian flavors you know and love.

I always love a good sheet pan dinner. They are simply wonderful!

I love serving this with a side of coconut rice. It pairs perfectly with the teriyaki chicken, vegetables, and fresh pineapple. It’s delicious!

Here’s What You’ll Need to Make Hawaiian Chicken

• 1 pound chicken thighs
• One cup teriyaki sauce
• 1 red bell pepper
• 1 green bell pepper
• 1/2 red onion
• 1/2 fresh pineapple
• 1 Tablespoon olive oil
• 2 teaspoons seasoning salt

That’s it! This recipe is really simple, and that is what I love the most about it! Grab your favorite teriyaki sauce, chop everything up, and bake until golden brown.

For the full recipe and instructions, scroll to the recipe card at the bottom of the page. Enjoy!

Tips for the Best Hawaiian Chicken

• Try to cut the chicken into uniform sizes. This way, it will all be done cooking at the same time, and you won’t overcook the smaller pieces.
• Cut the bell peppers, onions, and pineapple into uniform sizes for even cooking.
• Be sure to check the chicken for doneness with an instant-read thermometer. The center should register 165 degrees F.
• Serve with coconut rice!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

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