Description
This Hawaiian Chicken Sheet Pan recipe is the ultimate combination of sweet and savory! With juicy chicken breasts, caramelized pineapple, and a flavorful teriyaki glaze, this one-pan dinner is as delicious as it is easy to make. Perfect for busy weeknights or a family-friendly meal, serve it over a bed of rice for a complete dish.
Ingredients
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1 pound boneless, skinless chicken breasts, thinly sliced
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1/2 cup pineapple chunks, drained
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1/4 cup teriyaki sauce
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1/4 cup honey
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1/4 cup soy sauce
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1 tablespoon rice vinegar
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1/2 teaspoon red pepper flakes (optional)
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1 cup cooked rice
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using).
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Add the sliced chicken to the bowl and toss to coat with the sauce.
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Line a sheet pan with aluminum foil or parchment paper.
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Arrange the chicken on the sheet pan in a single layer.
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Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through.
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While the chicken is cooking, prepare the pineapple chunks.
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After the chicken has roasted for 15 minutes, add the pineapple chunks to the sheet pan.
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Return to the oven and roast for an additional 5-10 minutes or until the pineapple is caramelized.
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Serve the chicken and pineapple over the cooked rice.
Notes
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You can use fresh or canned pineapple chunks for this recipe.
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If you like a little heat, feel free to add extra red pepper flakes.
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You can add vegetables like bell peppers or onions to the sheet pan for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg