Description
This easy and flavorful Hawaiian Chicken Sheet Pan dinner combines tender chicken, sweet pineapple, and vibrant veggies, making it the perfect quick weeknight meal! It’s a one-pan dish full of tropical flavors that are sure to satisfy your cravings.
Ingredients
Scale
-
For the Chicken:
- 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
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
For the Veggies & Rice:
- 1 cup cooked rice
- 1/2 cup chopped broccoli
- 1/2 cup chopped red bell pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Marinate Chicken: In a bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the chicken and marinate for at least 15 minutes.
- Assemble: On a large baking sheet, place the marinated chicken, pineapple chunks, rice, broccoli, and red bell pepper.
- Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Serve immediately.
Notes
- You can swap the red bell pepper for other veggies like carrots or snap peas if you prefer.
- For extra flavor, top with sesame seeds or chopped green onions after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 21g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg