Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan is a simple and delicious dish that combines savory chicken with a sweet and tangy pineapple glaze. Marinated in teriyaki sauce, honey, and soy sauce, then roasted with pineapple chunks, this dish offers a tropical twist perfect for busy weeknights or casual get-togethers. Quick, easy, and flavorful!
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: Serves 4
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Hawaiian, Asian Fusion
- Diet: Gluten Free
Ingredients
For the Chicken and Marinade:
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
Instructions
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Prepare the marinade: In a medium bowl, combine teriyaki sauce, honey, soy sauce, and pineapple chunks. Stir until well combined.
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Marinate the chicken: Place chicken breasts in a resealable bag or shallow dish and pour marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 2 hours).
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Preheat the oven: Preheat your oven to 400°F (200°C).
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Arrange on sheet pan: Line a sheet pan with parchment paper or foil. Place marinated chicken on the pan, spreading pineapple chunks around the chicken.
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Bake: Roast the chicken for 20-25 minutes, or until cooked through (internal temperature of 165°F/75°C). Optionally, broil for 2-3 minutes to caramelize the top.
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Serve: Serve hot with rice, steamed vegetables, or a fresh salad.
Notes
Vegetable Add-ins: Add bell peppers, onions, or zucchini for extra flavor and texture.
Fresh Pineapple: Substitute fresh pineapple for a juicier, vibrant flavor.
Gluten-Free: Use tamari or gluten-free soy sauce to make the dish gluten-free.
Make Ahead: Marinate the chicken up to 24 hours in advance for maximum flavor.
Find it online: https://familydinnercooking.com/hawaiian-chicken-sheet-pan/
