Hawaiian Chicken Sheet Pan
Sweet, savory, and packed with tropical flavor, this easy sheet pan dinner comes together quickly and makes a perfect weeknight meal.
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 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp ground ginger
Salt and black pepper, to taste
Sesame seeds and chopped green onions for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a bowl, whisk together the teriyaki sauce, honey, soy sauce, garlic, ginger, and olive oil.
Add the sliced chicken to the sauce and toss to coat evenly.
Spread the chicken, pineapple chunks, bell peppers, and onion evenly on the prepared sheet pan.
Pour any remaining sauce over the top.
Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Optional: Broil for 2–3 minutes at the end for lightly caramelized edges.
Garnish with sesame seeds and chopped green onions before serving.
Hawaiian Chicken Sheet PanSweet
