Hawaiian Chicken Sheet Pan
Ingredients:
1/2 cup pineapple chunks, drained
1/4 cup teriyaki sauce
1/4 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Make the Marinade:
In a large bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes if you’re using them.
Marinate the Chicken:
Add the thinly sliced chicken breasts into the bowl and toss to ensure all the chicken is evenly coated with the marinade.
Prepare the Sheet Pan:
Line a sheet pan with aluminum foil or parchment paper for easy cleanup.
Arrange the Chicken:
Spread the marinated chicken evenly in a single layer on the sheet pan.
Roast the Chicken:
Place the sheet pan in the preheated oven and roast for 20–25 minutes or until the chicken is fully cooked through.
Prepare the Pineapple:
While the chicken is roasting, drain and set aside the pineapple chunks.
Add Pineapple:
After the chicken has been cooking for 15 minutes, scatter the pineapple chunks over the chicken on the sheet pan.
Finish Roasting:
Return the sheet pan to the oven and roast for another 5–10 minutes until the pineapple is slightly caramelized and the chicken is glazed.
Serve:
Spoon the roasted chicken and pineapple over a bed of cooked rice and serve immediately.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 320 kcal per serving | Servings: 4 servings