Hawaiian Chicken Sheet Pan (Printable Version)
# What You’ll Need:
→ For the chicken & vegetables
01 -
1 lb boneless, skinless chicken breasts, thinly sliced
02 -
1/2 cup pineapple chunks, drained
03 -
1/2 cup chopped red bell pepper
04 -
1/2 cup chopped yellow bell pepper
05 -
1/2 cup chopped red onion
06 -
1 tbsp olive oil
07 -
1/2 tsp garlic powder
08 -
Salt and pepper, to taste
→ For the glaze
09 -
1/4 cup teriyaki sauce
10 -
1/4 cup honey
11 -
1/4 cup soy sauce
12 -
1 tbsp rice vinegar
13 -
1/2 tsp red pepper flakes (optional)
→ For serving
14 -
1 cup cooked rice
15 -
Chopped fresh cilantro, for garnish
16 -
Sesame seeds, for garnish
# Steps to Follow:
01 -
Set your oven to 400°F (200°C) for even roasting.
02 -
In a bowl, combine teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes. Add the sliced chicken and let it marinate for at least 15 minutes.
03 -
Chop the bell peppers, red onion, and pineapple into bite-sized pieces for even cooking.
04 -
Place the marinated chicken in the center of a rimmed baking sheet. Scatter the chopped vegetables and pineapple around the chicken. Drizzle with olive oil and season with garlic powder, salt, and pepper.
05 -
Roast in the oven for 25-30 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
06 -
Let the dish rest for a few minutes before serving. Garnish with fresh cilantro and sesame seeds. Serve over cooked rice for a complete meal.
# Additional Notes:
01 -
Swap chicken breasts for chicken thighs for added juiciness.
02 -
Try adding zucchini, snap peas, or carrots for extra veggies.
03 -
Serve with a side of quinoa or cauliflower rice for a low-carb option.