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
- 1/2 cup pineapple chunks, drained
- 1/4 cup teriyaki sauce
- 1/4 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
