Description
A vibrant and easy Hawaiian Chicken Sheet Pan recipe that combines tender chicken, juicy pineapple, and colorful vegetables, all coated in a luscious teriyaki sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the chicken breasts, pineapple chunks, sliced bell pepper, and onion in a large bowl.
- Drizzle the mixture with teriyaki sauce and olive oil, then season with salt and pepper. Stir gently to coat.
- Spread the mixture onto the sheet pan in a single layer.
- Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
- Serve over cooked rice if desired, ladling the juices over the chicken and veggies.
Notes
Marinate the chicken in teriyaki sauce for a few hours or overnight for deeper flavors. You can also try using an air fryer for crispy edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan meal, easy dinner, teriyaki chicken