Hawaiian Chicken Sheet Pan Recipe

This Hawaiian Chicken Sheet Pan recipe combines the sweet flavors of pineapple with savory teriyaki chicken, making it an easy and flavorful meal perfect for busy weeknights. With just a few ingredients and minimal prep, you can enjoy a delicious, tropical-inspired dinner in no time.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• Salt and pepper to taste
• Cooked rice, for serving

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts on a sheet pan.
3. Add the pineapple chunks, bell peppers, and red onion around the chicken.
4. In a small bowl, mix together the teriyaki sauce and olive oil. Pour the mixture over the chicken and vegetables.
5. Season with salt and pepper to taste.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Serve the Hawaiian chicken and vegetables over cooked rice.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

• Vegetables: You can swap the bell peppers and red onion for other vegetables like zucchini, asparagus, or snap peas.
• Chicken Alternatives: This recipe also works well with chicken thighs for a more flavorful option, though cooking times may vary.
• Pineapple: Use fresh pineapple for a more vibrant, juicy taste, or canned pineapple chunks if fresh is not available.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and vegetables in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, or use the microwave for quicker reheating.

10 FAQs

1. Can I use chicken thighs instead of breasts? Yes, chicken thighs work wonderfully in this recipe. Adjust the cooking time as needed to ensure they are cooked through.
2. Can I use frozen pineapple? While fresh pineapple is preferred for texture and taste, frozen pineapple can be used as a substitute if thawed first.
3. What should I serve this dish with? This Hawaiian chicken is best served over cooked rice, but you can also serve it with quinoa, couscous, or cauliflower rice for a lower-carb option.
4. Can I use a different sauce? You can substitute teriyaki sauce with other sauces like soy sauce, barbecue sauce, or sweet chili sauce for different flavor profiles.
5. Can I make this dish ahead of time? While this dish is best served fresh, you can prep the chicken and vegetables ahead of time and refrigerate them until ready to bake.
6. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
7. Can I add more vegetables? Absolutely! Feel free to add other vegetables like broccoli, carrots, or snap peas to the sheet pan.
8. What if I don’t have a sheet pan? If you don’t have a sheet pan, you can use a large baking dish or a roasting pan.
9. Can I double the recipe? Yes, you can double the recipe for a larger group, just make sure the chicken and vegetables are arranged in a single layer to ensure even cooking.
10. Can I make this dish in a slow cooker? Yes, you can make this recipe in a slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through.

Conclusion

This Hawaiian Chicken Sheet Pan is a quick, flavorful, and tropical-inspired dish that’s perfect for any night of the week. With minimal prep, one-pan cooking, and a delicious blend of sweet pineapple and savory chicken, it’s sure to be a family favorite. Serve it over rice for a complete, satisfying meal.

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