Description
This Hawaiian Chicken Sheet Pan is a quick and easy weeknight meal bursting with sweet and savory flavors. Boneless chicken breasts, juicy pineapple chunks, colorful bell peppers, and red onions are all tossed in teriyaki sauce and roasted together on one pan for a delicious, fuss-free dinner. Serve over rice for a complete meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup pineapple chunks, drained
- 1/4 cup teriyaki sauce
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced chicken breasts, pineapple chunks, bell pepper, and red onion.
- Drizzle with olive oil and teriyaki sauce. Toss everything together until evenly coated.
- Spread the chicken and vegetable mixture in a single layer on a sheet pan.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the Hawaiian chicken with cooked rice, if desired.
Notes
- For extra flavor, top with a sprinkle of sesame seeds or chopped green onions after baking.
- If you prefer a little heat, you can add a few red pepper flakes to the sauce.
- You can use other vegetables like zucchini or snap peas in place of the bell pepper and onion.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish, One-Pan Meals
- Method: Baking
- Cuisine: Hawaiian, American