Description
This Hawaiian Chicken Sheet Pan recipe offers a flavorful and colorful dinner option featuring juicy, seasoned chicken breasts baked alongside vibrant pineapple, bell peppers, and red onion, all glazed with a sweet and tangy teriyaki-honey sauce. Quick to prepare and easy to clean up, it’s a perfect weeknight meal that brings tropical flavors to your table.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Vegetables and Fruit
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
Sauce and Garnish
- 1/2 cup teriyaki sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to remove any moisture and place them on the prepared sheet pan.
- Oil the Chicken: Drizzle 1 tablespoon of olive oil over the chicken breasts, making sure to coat each piece evenly.
- Season Chicken: Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt evenly over the chicken breasts.
- Rub Seasonings: Use your hands or a spoon to rub the seasonings into the chicken breasts, ensuring even coating.
- Add Vegetables and Pineapple: Arrange pineapple chunks, red and yellow bell pepper slices, and red onion slices around the chicken breasts on the sheet pan.
- Make Sauce: In a small bowl, combine teriyaki sauce, low-sodium soy sauce, honey, and rice vinegar; stir until honey dissolves and mixture is smooth.
- Coat with Sauce: Pour the sauce mixture evenly over the chicken and vegetables on the sheet pan.
- Bake: Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prepare Garnish: While baking, chop the green onions into small pieces.
- Finish Baking: Remove the sheet pan from the oven once cooked, and drizzle any remaining pan sauce over the chicken and vegetables.
- Add Sesame Seeds: Sprinkle sesame seeds over the dish for added texture and flavor.
- Garnish: Top with chopped green onions for a fresh, colorful finish.
- Serve: Serve the Hawaiian chicken hot, on its own or with rice, and enjoy your tropical-inspired meal.
Notes
- For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before baking.
- Use fresh pineapple for the best tropical taste, but canned pineapple chunks drained well will also work.
- Adjust the honey amount to control the sweetness of the sauce.
- Serve with steamed rice or quinoa to make the meal more filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is cooked through by checking the internal temperature with a meat thermometer.
