Description
Hawaiian chicken sheet pan recipe brings tropical flavors right to your dinner table with minimal cleanup. Juicy marinated chicken, caramelized pineapple, and colorful bell peppers create a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts, thinly sliced
Fruits and Vegetables:
- 1/2 cup (75 grams) pineapple chunks, drained
- 1/2 cup (75 grams) chopped broccoli
- 1/2 cup (75 grams) chopped red bell pepper
- 1 cup (185 grams) cooked rice
Sauces and Seasonings:
- 1/4 cup (60 milliliters) teriyaki sauce
- 1/4 cup (60 milliliters) honey
- 1/4 cup (60 milliliters) soy sauce
- 1 tablespoon (15 milliliters) rice vinegar
- 1/2 teaspoon (2.5 grams) red pepper flakes (optional)
Instructions
- Arrange oven rack in the middle position and heat to 400°F (200°C), allowing proper temperature stabilization.
- Pour teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes into a mixing vessel, creating a vibrant marinade.
- Submerge chicken pieces completely in the marinade, ensuring thorough coating and let rest for minimum 15 minutes to absorb flavors.
- Spread parchment paper across a large sheet pan to prevent sticking and facilitate easy cleanup.
- Distribute marinated chicken across the pan, leaving space between pieces for even heat circulation.
- Scatter pineapple chunks, broccoli florets, and red bell pepper slices around the chicken, creating a colorful and balanced arrangement.
- Transfer sheet pan to preheated oven and roast for 20-25 minutes, rotating pan halfway through cooking to ensure uniform browning.
- Verify chicken’s doneness by checking internal temperature reaches 165°F (74°C) and vegetables appear caramelized and tender.
- Remove from oven and let pan rest for 3-5 minutes to allow juices to redistribute, enhancing overall flavor and moisture.
- Serve immediately, garnishing with optional fresh herbs or additional red pepper flakes for extra zest.
Notes
- Customize the heat level by adjusting red pepper flakes for mild or spicy preferences.
- Choose boneless, skinless chicken thighs for extra juiciness and more flavor compared to chicken breasts.
- Prevent soggy vegetables by cutting them into similar-sized pieces and placing them around the chicken, not underneath.
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking, making post-meal washing a breeze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2
- Calories: 417 kcal
- Sugar: 25 g
- Sodium: 1140 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg