Hawaiian Chicken Sheet Pan
A quick, delicious one-pan meal featuring tender chicken, pineapple chunks, and vegetables in a tangy marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian-inspired
- Diet: Gluten Free
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
– 1 tbsp rice vinegar
– 1/2 tsp red pepper flakes (optional)
– 1 cup cooked rice
– 1/2 cup chopped broccoli
– 1/2 cup chopped red bell pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. Mix teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes; marinate chicken for 15 minutes.
3. Arrange marinated chicken, pineapple chunks, rice, broccoli, and bell pepper on a baking sheet.
4. Bake for 20–25 minutes, stirring halfway through.
5. Serve and enjoy!
Notes
– For extra spice, increase red pepper flakes.
– Substitute rice with quinoa or cauliflower rice for variations.
– Ensure chicken reaches an internal temperature of 165°F (74°C).
Nutrition
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 900 mg
- Fat: 7 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
Find it online: https://grammyrecipes.com/hawaiian-chicken-sheet-pan/