Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is a quick, easy, and flavorful weeknight meal! Sweet pineapple, tender chicken, and colorful veggies come together on one pan for a hassle-free dinner. Here’s how to make it:

Ingredients

1 pound boneless, skinless chicken breasts, thinly sliced

½ cup pineapple chunks, drained

¼ cup teriyaki sauce

¼ cup honey

¼ cup soy sauce

1 tablespoon rice vinegar

½ teaspoon red pepper flakes (optional, for heat)

1 cup cooked rice

½ cup chopped broccoli

½ cup chopped red bell pepper

Instructions

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Marinate the Chicken:

In a bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using).

Add the chicken to the marinade and let it sit for at least 15 minutes.

3. Assemble the Sheet Pan:

On a large baking sheet, spread out the marinated chicken, pineapple chunks, cooked rice, broccoli, and red bell pepper.

4. Bake:

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

5. Serve:

Serve immediately and enjoy this sweet and savory dish!

Tips:

For a spicier dish, add more red pepper flakes to the marinade.

Substitute the rice with quinoa or couscous for a different twist.

Serve with a side salad or steamed vegetables for a complete meal.

This Hawaiian Chicken Sheet Pan is a delicious and fuss-free dinner that’s perfect for busy weeknights. It’s sweet, savory, and packed with flavor!