Transform your weeknight dinners with this vibrant and flavorful Hawaiian Chicken Sheet Pan recipe. Combining tender chicken, sweet pineapple chunks, and tangy teriyaki sauce, this dish delivers a taste of the tropics right to your dining table. Not only is it easy to prepare, but it also requires minimal cleanup, making it the perfect choice for busy families or anyone craving a quick yet satisfying meal. With a balance of sweet and savory flavors, this recipe is sure to become a household favorite.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
- 1/2 cup (120g) pineapple chunks, drained
- 1/4 cup (60ml) teriyaki sauce
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium red onion, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking. - Prepare the Chicken and Vegetables:
- Slice the chicken breasts into thin, even strips to ensure they cook evenly. Place the chicken in a mixing bowl.
- Add the pineapple chunks, bell peppers, and red onion to the bowl.
- Season the Mixture:
- Drizzle the olive oil over the chicken and vegetables. Sprinkle in the garlic powder, salt, and black pepper.
- Pour the teriyaki sauce over the mixture, ensuring every piece is well coated. Toss everything together gently but thoroughly.
- Assemble on the Sheet Pan:
Spread the chicken and vegetable mixture evenly across the prepared sheet pan. Make sure the pieces are not overlapping to allow for proper roasting. - Bake to Perfection:
Place the sheet pan in the preheated oven and bake for 20-25 minutes. Halfway through the cooking time, stir the ingredients to ensure even cooking. The chicken should be fully cooked (internal temperature of 165°F/74°C), and the vegetables should be tender with a slight char around the edges. - Garnish and Serve:
Once out of the oven, let the dish cool for a few minutes. Sprinkle sesame seeds and chopped green onions on top for an added burst of flavor and a visually appealing finish. Serve hot.
Serving Suggestions:
- Pair this Hawaiian Chicken Sheet Pan with steamed white rice, fluffy quinoa, or cauliflower rice for a low-carb option.
- For a more substantial meal, consider serving it alongside a fresh green salad or crispy garlic bread.
Tips for Success:
- To save time, you can use pre-sliced vegetables or frozen pineapple chunks.
- Adjust the sweetness and tanginess by experimenting with different teriyaki sauce brands or making your own.
- If you prefer a spicier kick, add a pinch of red pepper flakes or drizzle some sriracha over the finished dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The Hawaiian Chicken Sheet Pan is a testament to how simplicity can lead to extraordinary flavors. With its easy preparation and delightful blend of tropical ingredients, this recipe is a go-to solution for hectic evenings or lazy weekends. Whether you’re cooking for your family or hosting friends, this dish is guaranteed to impress with its vibrant colors and mouthwatering taste. Give it a try, and transport your taste buds to a Hawaiian paradise in just 40 minutes!