Hawaiian Chicken Sheet Pan
Make dinnertime a breeze with this flavorful Hawaiian Chicken Sheet Pan! Tender chicken, sweet pineapple, and colorful veggies come together in a delicious teriyaki glaze – perfect for a quick and satisfying meal.
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 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice
1/2 cup chopped broccoli
1/2 cup chopped red bell pepper
Instructions:
Preheat oven: Preheat your oven to 400°F (200°C).
Marinate chicken: In a mixing bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the chicken and let it marinate for at least 15 minutes to soak up the flavors.
Assemble: Arrange the marinated chicken, pineapple chunks, rice, broccoli, and red bell pepper evenly on a large baking sheet.
Bake: Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serve: Plate it up and enjoy the sweet and savory goodness!
Tips & Variations
For a spicier kick, increase the red pepper flakes.
Swap out the rice for quinoa or couscous for a twist.
Pair with a crisp side salad or steamed vegetables for a complete meal.
Perfect for Busy Nights!
This Hawaiian Chicken Sheet Pan is a family favorite that delivers bold flavors with minimal effort. Try it tonight for a stress-free dinner!
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