Hawaiian Chicken Sheet Pan

Why You’ll Love This Recipe

The beauty of this Hawaiian Chicken Sheet Pan recipe is its simplicity and bold flavors. The chicken is juicy and flavorful, thanks to the marinade, while the pineapple chunks bring a natural sweetness that pairs perfectly with the savory sauce. It’s all cooked in one pan, making cleanup a breeze, and the balance of sweet and savory is sure to satisfy everyone at the table. It’s a delicious and fun twist on traditional chicken dishes, and it’s a great way to bring a taste of the tropics to your dinner table!

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1/2 cup pineapple chunks, drained
• 1/4 cup teriyaki sauce
• 1/4 cup honey
• 1/4 cup soy sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the marinade: In a medium bowl, combine the teriyaki sauce, honey, soy sauce, and pineapple chunks. Stir to combine.
2. Marinate the chicken: Place the thinly sliced chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld together. If you have more time, marinating for up to 2 hours will enhance the flavor even more.
3. Preheat the oven: Preheat your oven to 400°F (200°C).
4. Arrange the chicken on the sheet pan: Once the chicken has marinated, line a sheet pan with parchment paper or foil for easy cleanup. Place the marinated chicken on the sheet pan in an even layer. Make sure to spread the pineapple chunks around the chicken.
5. Bake: Bake the chicken for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). You can also broil the chicken for the last 2-3 minutes to get a slight caramelized effect on the top.
6. Serve: Remove from the oven and serve the Hawaiian chicken hot. This dish pairs perfectly with rice, steamed vegetables, or a fresh salad for a complete meal.

Servings and Timing

This recipe makes about 4 servings.

• Prep time: 10 minutes (plus marinating time)
• Cook time: 20-25 minutes
• Total time: 30-35 minutes (including marinating time)

Storage/Reheating

Store any leftover Hawaiian Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for 1-2 minutes or reheat it in the oven at 350°F (175°C) for 10 minutes until warmed through.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken if you prefer, but keep in mind that bone-in chicken will take longer to cook. You’ll need to bake it for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

Can I add other vegetables to the sheet pan?

Absolutely! This dish pairs well with vegetables like bell peppers, onions, zucchini, or snap peas. Simply chop the vegetables and add them to the sheet pan along with the chicken and pineapple before baking.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple if you prefer. Just cut it into small chunks, making sure to remove the core. Fresh pineapple will give the dish an even more vibrant, juicy flavor!

Can I make this dish gluten-free?

To make the recipe gluten-free, simply use a gluten-free soy sauce or tamari in place of the regular soy sauce.

Can I make this dish ahead of time?

Yes! You can marinate the chicken in advance, up to 24 hours ahead of time. Once marinated, store the chicken in the refrigerator until you’re ready to bake. When you’re ready to cook, just bake as directed.

Can I substitute the honey with something else?

If you prefer not to use honey, you can substitute it with maple syrup, agave nectar, or a sweetener of your choice.

How do I know when the chicken is cooked through?

To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (75°C). Alternatively, you can cut into a piece of chicken to make sure the juices run clear.

Can I freeze this recipe?

Yes, you can freeze the marinated chicken for up to 3 months. Place the chicken and marinade in a freezer-safe bag or container. When ready to cook, thaw it in the refrigerator overnight and follow the baking instructions.

What should I serve this with?

Hawaiian Chicken goes well with steamed rice, quinoa, or even a green salad. You can also serve it with roasted or sautéed vegetables like broccoli, carrots, or snap peas.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is a quick, easy, and flavorful way to bring tropical flavors to your table. The combination of juicy chicken, sweet pineapple, and savory sauce creates a mouthwatering dish that’s perfect for any occasion. With minimal prep and cleanup, it’s the perfect go-to meal for busy weeknights or when you want to impress your guests with something delicious and fun!

Print