Hawaiian Chicken Sheet Pan

Escape to the tropical islands of Hawaii with this easy and delicious Hawaiian Chicken Sheet Pan recipe! This one-pan wonder combines the sweetness of pineapple, the savory flavor of chicken, and the crunch of vegetables, all infused with the warmth of Hawaiian-inspired spices.

A quick and easy weeknight meal.
Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

1/2 cup pineapple chunks, drained

1/4 cup teriyaki sauce

F1/4 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 oven:

Preheat your oven to 400°F (200°C).
Marinate chicken: In a bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the chicken and marinate for at least 15 minutes.

Assemble:

Place the marinated chicken, pineapple chunks, rice, broccoli, and red bell pepper on a large baking sheet.

Bake:
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Hawaiian Chicken Sheet Pan: Serve immediately and enjoy!
Tips:
For a spicier dish, add more red pepper flakes to the marinade.
You can substitute the rice with quinoa or couscous.
Serve with a side salad or steamed vegetables.
Enjoy this delicious and easy Hawaiian Chicken Sheet Pan!