Why You’ll Love This Recipe
- Quick & Easy – Simple prep and cook time for a busy weeknight.
- Sweet and Savory – A perfect balance of pineapple, honey, and teriyaki sauce.
- One-Pan Wonder – Minimal cleanup with everything cooked on one sheet pan.
- Customizable – Add your favorite veggies and spices to make it your own.
- Family-Friendly – A crowd-pleasing dish that both kids and adults will love.
Ingredients
(Tip: You'll find 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
Optional Additions:
- Vegetables: Bell peppers (red, yellow, or green), red onion, broccoli florets
- Spices: Garlic powder, ginger powder, red pepper flakes
- Garnishes: Sesame seeds, green onions
Directions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare the chicken: Thinly slice the boneless, skinless chicken breasts into strips.
- Make the sauce: In a small bowl, whisk together the teriyaki sauce and honey until smooth.
- Toss the chicken: Place the chicken slices on the sheet pan and drizzle the teriyaki-honey sauce over the top. Toss to coat the chicken evenly.
- Add the pineapple: Scatter the pineapple chunks over the chicken.
- Add optional vegetables (if using): Arrange bell peppers, red onion, and/or broccoli florets around the chicken.
- Season (optional): Sprinkle garlic powder, ginger powder, and red pepper flakes over the chicken and vegetables, to taste.
- Bake: Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish (optional): Sprinkle sesame seeds and sliced green onions on top before serving.
- Serve & Enjoy: Serve the Hawaiian chicken with rice, noodles, or as is!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Spicy Hawaiian Chicken: Add some sriracha or red pepper flakes for a spicy kick.
- Pineapple and Chicken Skewers: Thread the chicken and pineapple onto skewers and grill or bake.
- Low-Carb Option: Serve with cauliflower rice or steamed vegetables for a low-carb version.
- Add More Fruit: Try adding mango chunks or fresh orange slices for a fruity twist.
- Crispy Chicken: Coat the chicken in breadcrumbs or panko before baking for a crispy texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked chicken and vegetables for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave or in a 350°F oven until warmed through.
FAQs
Can I use frozen chicken?
It’s best to use fresh chicken, but you can use frozen if needed—just ensure to thaw it fully before cooking.
Can I make this dish ahead of time?
Yes! You can prepare the chicken and vegetables with the sauce ahead of time and store it in the fridge until ready to bake.
What should I serve this with?
Serve with steamed rice, quinoa, or a side of sautéed vegetables for a complete meal.
Can I use a different sauce?
Feel free to swap teriyaki sauce for soy sauce or hoisin sauce for a different flavor.
Can I add more vegetables?
Yes! Feel free to add any veggies you like, such as zucchini, carrots, or snap peas.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free teriyaki sauce.
How can I add a smoky flavor?
Try adding a dash of smoked paprika or grilling the chicken and vegetables for a smoky taste.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and can be used in place of chicken breasts. Adjust the cooking time if needed.
Can I skip the pineapple?
You can skip the pineapple if preferred, but it adds a great sweetness that balances the savory elements.
How do I know the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (75°C) when fully cooked.
Conclusion
Hawaiian Chicken Sheet Pan is a vibrant, easy-to-make dish that brings the tropical flavors of the islands right to your table. With juicy chicken, sweet pineapple, and a delicious teriyaki-honey sauce, this one-pan meal is perfect for a quick weeknight dinner. Try it today and enjoy a simple, flavorful, and satisfying meal!
Hawaiian Chicken Sheet Pan
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Hawaiian Chicken Sheet Pan is a quick, flavorful meal featuring tender chicken, sweet pineapple, and a tangy teriyaki-honey sauce. Perfect for a busy weeknight, this one-pan dish is easy to prepare and customizable with your favorite vegetables. Enjoy a tropical twist in every bite!
Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced
- ½ cup pineapple chunks, drained
- ¼ cup teriyaki sauce
- ¼ cup honey
Optional Additions:
- Vegetables: Bell peppers (red, yellow, or green), red onion, broccoli florets
- Spices: Garlic powder, ginger powder, red pepper flakes
- Garnishes: Sesame seeds, green onions
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare the chicken: Thinly slice the chicken breasts into strips.
- Make the sauce: In a small bowl, whisk together the teriyaki sauce and honey until smooth.
- Toss the chicken: Place the chicken on the sheet pan and drizzle the sauce over it. Toss to coat the chicken evenly.
- Add the pineapple: Scatter pineapple chunks over the chicken.
- Add optional vegetables: Arrange bell peppers, red onion, and/or broccoli around the chicken.
- Season (optional): Sprinkle garlic powder, ginger powder, and red pepper flakes to taste.
- Bake: Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
- Garnish (optional): Sprinkle sesame seeds and sliced green onions before serving.
- Serve & Enjoy: Serve with rice, noodles, or as is!
Notes
- Vegetable Options: Feel free to add zucchini, carrots, or snap peas.
- Make it spicy: Add sriracha or red pepper flakes for heat.
- Low-carb version: Pair with cauliflower rice instead of regular rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
