Description
A vibrant, sweet-savory Hawaiian Chicken Sheet Pan dinner packed with lean protein, pineapple, veggies, and a flavorful teriyaki glaze.
Ingredients
Scale
- 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)
- 1 cup cooked rice
- 1/2 cup chopped broccoli
- 1/2 cup chopped red bell pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using).
- Add sliced chicken to the marinade and let sit for at least 15–30 minutes.
- Line a baking sheet with parchment paper for easy cleanup.
- Spread the marinated chicken, pineapple, broccoli, bell pepper, and rice in a single layer on the pan.
- Bake for 20–25 minutes, stirring halfway through to ensure even cooking.
- Remove from oven once chicken is fully cooked and vegetables are tender.
- Garnish with chopped scallions or sesame seeds if desired and serve hot.
Notes
- Marinate chicken overnight for deeper flavor.
- Swap rice with quinoa or couscous for a grain variation.
- Use tofu or shrimp instead of chicken for a protein swap.
- For spicier flavor, add more red pepper flakes.
- Refrigerate leftovers for up to 4 days or freeze for 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Hawaiian Chicken Sheet Pan, tropical chicken dinner, one-pan meals, baked pineapple chicken