Hawaiian Chicken Sheet Pan Recipe
Are you looking for a fast, delicious, and stress-free dinner option for your busy weeknights? This Hawaiian Chicken Sheet Pan Recipe is the ultimate answer to your hectic evening schedule.
Equipment
- One large rimmed baking sheet
- Parchment paper or aluminum foil
- A sharp chef's knife
- A sturdy cutting board
- A medium mixing bowl
- A small whisk
- Measuring cups and spoons
- A pair of kitchen tongs
Ingredients
- Boneless, skinless chicken breasts – 1.5 pounds, cut into bite-sized cubes
- Fresh pineapple chunks – 2 cups
- Large red bell pepper – 1, chopped into one-inch pieces
- Large green bell pepper – 1, chopped into one-inch pieces
- Small red onion – 1, cut into thick wedges
- Sweet teriyaki sauce – 0.5 cup
- Olive oil – 2 tablespoons
- Minced garlic – 1 tablespoon
- Ground ginger – 1 teaspoon
- Salt – 0.5 teaspoon
- Black pepper – 0.25 teaspoon
- Chopped green onions – 2 tablespoons, for a fresh garnish
- Toasted sesame seeds – 1 tablespoon, for topping
Instructions
Prep the Oven and Pan
- Preheat your oven to 400 degrees Fahrenheit so it gets nice and hot. Line your large rimmed baking sheet with parchment paper to prevent sticking and ensure a super easy cleanup process later.
Chop the Ingredients
- Cut the chicken breasts, bell peppers, and fresh pineapple into even, bite-sized pieces on your cutting board. Try to keep the sizes consistent so that everything cooks at the exact same rate in the oven.
Make the Easy Marinade
- Whisk the sweet teriyaki sauce, olive oil, minced garlic, ground ginger, salt, and black pepper together in a medium bowl. Mix the ingredients thoroughly until the marinade is smooth and completely combined.
Toss Everything Together
- Place the chopped chicken, peppers, red onion, and pineapple chunks directly onto your prepared baking sheet. Pour the teriyaki marinade over the top and use your hands or tongs to coat every piece evenly.
Spread in a Single Layer
- Arrange the coated ingredients across the baking sheet so they sit in a flat, single layer. Avoid crowding the pieces too close together so they roast beautifully instead of steaming in the oven.
Bake Until Golden
- Slide the baking sheet into the hot oven and bake for about twenty to twenty-five minutes. The chicken should reach an internal temperature of 165 degrees Fahrenheit, and the veggies should look tender.
Garnish and Serve
- Remove the pan from the oven carefully and let it cool down for just a few minutes. Sprinkle the fresh green onions and toasted sesame seeds over the top before serving hot.
Notes
- Use fresh pineapple instead of canned chunks because fresh fruit holds its shape much better during the roasting process.
- Cut your chicken pieces into equal sizes so they all cook through perfectly without drying out.
- Add a pinch of red pepper flakes to the teriyaki sauce if you prefer a sweet and spicy kick.
- Swap the chicken breasts for boneless chicken thighs if you prefer juicier and more flavorful meat.
- Toss in some snap peas or broccoli florets to add extra crunch and color to the vegetable mix.
- Turn on the oven broiler for the last two minutes of cooking to get beautiful charred edges on the pineapple.
- Store any leftovers in an airtight container in the refrigerator for up to three to four days.
- Reheat individual portions in the microwave for one to two minutes until the chicken is warmed through completely.