Hawaiian Chicken Sheet Pan
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
- – Optional: 1 bell pepper (sliced), 1 onion (sliced), and sesame seeds for garnish
instructions
1. Preheat Oven: Set the oven’s temperature to 400°F, or 200°C.
2. Make the Marinade: Put the soy sauce, honey, and teriyaki sauce in a mixing dish. To combine all the ingredients, give it a good stir.
3. Marinate the Chicken: To ensure that every piece is thoroughly covered, add the thinly sliced chicken breasts to the marinade. For added taste, you can marinate it for 15 to 30 minutes, but if time is of the essence, it’s not required.
4. Prepare the Sheet Pan: To avoid sticking, lightly grease or line a large baking sheet with parchment paper.
5. Arrange the Ingredients: Cover the sheet pan with an even layer of marinated chicken. Surround the chicken with the pineapple chunks and any optional veggies, such as onion and bell pepper.
6. Bake: After the oven has been warmed, put the sheet pan in and bake the chicken for 20 to 25 minutes, or until it is cooked through and has reached an internal temperature of 165°F (75°C).
7. Serve: Take the sheet pan out of the oven when it’s done. For a garnish and extra taste, you can scatter sesame seeds on top. Enjoy the sizzling Hawaiian chicken with a side salad or rice.