Hawaiian Chicken Sheet Pan Recipe
Quick, easy, and packed with tropical flavors—perfect for a busy weeknight dinner!
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
1/2 cup pineapple chunks, drained
1/4 cup teriyaki sauce
1/4 cup honey
1/4 cup soy sauce
Optional Add-Ins for a Complete Meal:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
1 cup broccoli florets
Cooked rice or quinoa for serving
Instructions:
- Preheat the Oven
Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare the Sauce
In a small bowl, whisk together the teriyaki sauce, honey, and soy sauce. Set aside.
- Arrange Ingredients on the Sheet Pan
Place the sliced chicken breasts, pineapple chunks, and any optional vegetables (if using) on the prepared sheet pan. Spread everything out evenly.
- Add the Sauce
Pour the sauce mixture evenly over the chicken and other ingredients. Use a spoon or spatula to ensure the chicken and vegetables are well coated.
- Bake
Place the sheet pan in the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- Broil (Optional)
For a slightly caramelized finish, turn on the broiler for 2–3 minutes at the end of cooking. Keep an eye on it to prevent burning.
- Serve
Serve hot over cooked rice, quinoa, or noodles, and drizzle any remaining sauce from the pan over the top.
Tips for Recipe Success:
Marinate for Extra Flavor: Let the chicken marinate in the sauce for 30 minutes to enhance the flavor.
Veggie Options: Add snap peas, zucchini, or carrots for more variety.
Make It Spicy: Add a pinch of red pepper flakes or drizzle with sriracha for a kick.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Enjoy the sweet and savory blend of pineapple, teriyaki, and honey in this Hawaiian-inspired dish!