Hawaiian Chicken Sheet Pan — sweet, savory, colorful, and super easy for a no-fuss dinner!
⸻
Ingredients:
• 1 lb 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 a kick)
• ½ cup chopped red bell pepper
• ½ cup chopped broccoli
• 1 cup cooked rice (for serving)
⸻
Instructions:
- Preheat Oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it. - Make the Marinade
In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes. - Marinate the Chicken
In a large bowl, toss the sliced chicken with about half of the marinade. Let sit for 10–15 minutes while you prep the veggies.- Assemble the Sheet Pan
Spread the marinated chicken evenly on the sheet pan. Add the chopped bell pepper, broccoli, and pineapple chunks around the chicken. Drizzle the remaining marinade over everything. - Bake
Bake for 20–25 minutes, or until the chicken is cooked through and the veggies are tender. Stir halfway through to ensure even cooking and caramelization. - Serve
Serve hot over a bed of cooked rice. Spoon extra sauce from the pan over the top for more flavor.