Hawaiian Chicken Sheet Pan Recipe

Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 0.5 cup pineapple chunks; 0.25 cup teriyaki sauce; 0.25 cup honey; 0.25 cup soy sauce; 1 tablespoon rice vinegar; 0.5 teaspoon red pepper flakes; 1 cup cooked rice

4 servings

This Hawaiian Chicken Sheet Pan recipe is the ultimate combination of sweet and savory! With juicy chicken breasts, caramelized pineapple, and a flavorful teriyaki glaze, this one-pan dinner is as delicious as it is easy to make. Perfect for busy weeknights or a family-friendly meal, serve it over a bed of rice for a complete dish.

Ingredients

boneless
skinless chicken breasts
1 lb
pineapple chunks
½ c
teriyaki sauce
¼ c
honey
¼ c
soy sauce
¼ c
rice vinegar
1 tbsp
red pepper flakes
½ tsp
cooked rice
1 c

Directions

1
Preheat oven to 400°F (200°C).
2
In a large bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using).
3
Add the sliced chicken to the bowl and toss to coat with the sauce.
4
Line a sheet pan with aluminum foil or parchment paper.
5
Arrange the chicken on the sheet pan in a single layer.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through.
7
While the chicken is cooking, prepare the pineapple chunks.
8
After the chicken has roasted for 15 minutes, add the pineapple chunks to the sheet pan.
9
Return to the oven and roast for an additional 5-10 minutes or until the pineapple is caramelized.
10
Serve the chicken and pineapple over the cooked rice.