BEST Hawaiian Chicken Sheet Pan
Looking for a quick and delicious dinner option? The Hawaiian Chicken Sheet Pan is the perfect one-pan meal that balances sweet and savory flavors effortlessly. With tender chicken, juicy pineapple, and vibrant vegetables roasted to perfection, this dish is a game-changer for busy weeknights. Not only is it easy to prepare, but it also packs a nutritious punch, making it a favorite among home cooks.
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
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes optional
- 1 cup cooked rice
- 1/2 cup chopped broccoli
- 1/2 cup chopped red bell pepper
Instructions
Prep the Ingredients
- Slice the chicken breast into even pieces for consistent cooking.
- Chop the broccoli into small florets and dice the red bell pepper.
- Drain the pineapple chunks to avoid excess moisture.
Marinate the Chicken
- In a bowl, whisk together teriyaki sauce, a splash of honey, and a pinch of garlic powder.
- Toss the chicken pieces in the marinade and let sit for at least 15 minutes for deeper flavor.
Assemble the Sheet Pan
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and evenly spread out the chicken, vegetables, and pineapple chunks.
- Drizzle any remaining marinade over the ingredients.
Bake to Perfection
- Roast for 20–25 minutes, stirring halfway through for even cooking.
- Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Look for caramelized edges on the pineapple and slightly crisp vegetables.
Notes
- For extra spice, increase red pepper flakes.
- Substitute rice with quinoa or cauliflower rice for variations.
- Ensure chicken reaches an internal temperature of 165°F (74°C).