Hawaiian Chicken Sheet Pan Recipe

Hawaiian Chicken Sheet Pan is a vibrant and flavorful one-pan meal that brings together the tropical sweetness of pineapple with the savory umami of teriyaki sauce. This dish is an excellent choice for a quick, easy, and satisfying dinner, combining tender chicken, colorful bell peppers, onions, and juicy pineapple all roasted together on a single sheet pan. With minimal prep time and simple ingredients, this Hawaiian-inspired meal is perfect for busy weeknights or a laid-back weekend dinner. The best part? It’s incredibly versatile—serve it with rice or enjoy it as is for a delicious low-carb option. Whether you’re craving something sweet, savory, or both, this recipe delivers an explosion of flavors that will transport your taste buds straight to the islands.

Why You’ll Love This Recipe

1. Simple and Quick

With just a handful of ingredients and minimal prep time, this dish comes together quickly, making it a great option for busy nights.

2. One-Pan Meal

Cooking everything on one sheet pan means less mess and easy cleanup—perfect for a hassle-free dinner.

3. Sweet and Savory Flavors

The combination of pineapple, teriyaki sauce, and seasoned chicken provides a mouthwatering balance of sweet and savory flavors in every bite.

4. Healthy and Light

This dish is light and healthy, with lean chicken and plenty of veggies, making it a great option for a balanced meal.

5. Customizable

You can easily customize this recipe by adding other vegetables like zucchini, mushrooms, or even a sprinkle of sesame seeds for added crunch.

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Ingredients

• Boneless, skinless chicken breasts (1 pound, thinly sliced)
• Pineapple chunks (½ cup, drained)
• Teriyaki sauce (¼ cup)
• Bell pepper (1, sliced)
• Red onion (½, sliced)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Cooked rice (optional, for serving)

Variations

• Add Other Vegetables: You can add other colorful vegetables like zucchini, snap peas, or carrots for extra nutrition and flavor.
• Spicy Version: If you like a little heat, add a pinch of red pepper flakes or drizzle some chili sauce over the chicken before baking.
• Swap the Pineapple: If you’re not a fan of pineapple, you can substitute it with mango chunks or even citrus slices for a different tropical twist.
• Use Chicken Thighs: If you prefer dark meat, you can swap the chicken breasts for boneless, skinless chicken thighs for a juicier, more flavorful result.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven will help the chicken cook quickly and evenly, while also caramelizing the pineapple and veggies.

Step 2: Prepare the Ingredients

In a large mixing bowl, combine the thinly sliced chicken breasts with teriyaki sauce. Season with salt and pepper to taste. Toss the chicken until evenly coated.

Step 3: Arrange on the Sheet Pan

On a large baking sheet, spread the chicken slices in an even layer. Add the sliced bell pepper, red onion, and pineapple chunks to the pan, distributing them evenly around the chicken. Drizzle olive oil over the vegetables and chicken.

Step 4: Roast in the Oven

Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Make sure the vegetables are tender and slightly caramelized.

Step 5: Serve

Remove the sheet pan from the oven. Serve the Hawaiian chicken and vegetables with cooked rice, or enjoy it on its own for a lighter option. You can also garnish with fresh cilantro or a drizzle of extra teriyaki sauce for added flavor.

Tips for Making the Recipe

• Don’t Overcrowd the Pan: Be sure to spread the chicken and vegetables out evenly on the sheet pan so they roast properly. Overcrowding can cause the ingredients to steam rather than roast.
• Marinate for Extra Flavor: For a deeper flavor, marinate the chicken in the teriyaki sauce for 30 minutes or up to overnight before cooking.
• Use Fresh Pineapple: Fresh pineapple works best for this recipe, but if you use canned pineapple, be sure to drain it thoroughly to avoid excess liquid.
• Check for Doneness: To ensure the chicken is fully cooked, use a meat thermometer to check that it has reached 165°F (74°C) in the thickest part of the breast.

How to Serve

• With Rice: Serve the Hawaiian chicken over a bed of steamed jasmine rice or brown rice for a complete and satisfying meal.
• As a Standalone Dish: If you’re keeping it lighter, enjoy the chicken and veggies on their own, or pair them with a side salad or some steamed greens.
• With Extra Sauce: Drizzle extra teriyaki sauce or a dash of soy sauce over the dish for added flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hawaiian Chicken Sheet Pan in an airtight container in the refrigerator for up to 3-4 days. It makes a great lunch or dinner option for the next day.

Freezing

You can freeze the chicken and vegetables for up to 3 months. Let the dish cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.

Reheating

To reheat, place the leftover chicken and vegetables on a baking sheet and warm them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

1. Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking, but you can use frozen chicken breasts. Just make sure to thaw them first and pat them dry before cooking.

2. Can I add other fruits to the dish?

Yes, you can add other fruits like mango, peaches, or even a sprinkle of coconut for an extra tropical twist.

3. How do I prevent the chicken from drying out?

To keep the chicken juicy, be sure not to overcook it. Check the internal temperature with a meat thermometer, and remove the chicken when it reaches 165°F (74°C).

4. Can I use a different sauce instead of teriyaki?

Yes, you can substitute the teriyaki sauce with soy sauce, hoisin sauce, or a combination of honey and soy sauce for a different flavor profile.

5. Can I make this recipe with chicken thighs?

Yes, boneless, skinless chicken thighs work well in this recipe and will be slightly more tender and juicy than chicken breasts.

6. What type of vegetables can I add to this dish?

You can add other vegetables like zucchini, broccoli, or snap peas. Just ensure they are cut into similar sizes to ensure even cooking.

7. Can I make this recipe ahead of time?

Yes, you can prep the chicken and vegetables ahead of time and store them in the refrigerator for up to a day before cooking. This makes it even easier to get dinner on the table quickly.

8. Can I use store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce works perfectly in this recipe, but you can also make your own if you prefer.

9. How can I make the dish spicier?

For a spicy version, add red pepper flakes or chili paste to the teriyaki sauce or drizzle sriracha sauce over the chicken before baking.

10. Can I add nuts or seeds for crunch?

Yes, you can sprinkle some toasted sesame seeds or chopped cashews over the dish after it’s baked for added texture and flavor.

Conclusion

Hawaiian Chicken Sheet Pan is the perfect meal when you’re craving something flavorful, easy to make, and quick to clean up. The blend of tender chicken, vibrant vegetables, and the sweetness of pineapple combined with savory teriyaki sauce creates a dish that’s both delicious and satisfying. Whether you serve it over rice or enjoy it on its own, this one-pan dinner is sure to become a family favorite. With the flexibility to customize it to your tastes, you’ll find yourself making this dish again and again!

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