Hawaiian Chicken Sheet Pan – Quick & Flavorful!
Perfect for a busy weeknight, this Hawaiian Chicken Sheet Pan recipe combines sweet and savory flavors with a tropical twist.
Juicy chicken, caramelized pineapple, and a sticky teriyaki-honey glaze make this dish a family favorite. Serve it over fluffy rice for a complete meal in under 30 minutes!
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 tablespoon rice vinegar.
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice (for serving).
Instructions:
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
Prepare the sauce: In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes.
Arrange on sheet pan: Spread the thinly sliced chicken breasts and pineapple chunks evenly on the pan.
Pour the sauce: Drizzle the sauce evenly over the chicken and pineapple.
Bake: Place in the oven and bake for about 20-25 minutes, or until the chicken is cooked through and caramelized. Optionally, broil for 2-3 minutes at the end for extra color.
Serve: Spoon the chicken and pineapple over the cooked rice, drizzle with extra sauce from the pan, and enjoy!
Tips:
For extra veggies, add bell peppers or red onions to the sheet pan before baking.
Swap chicken: Try this with boneless chicken thighs for even juicier results.
Meal prep friendly: This dish reheats well for lunch the next day!
Would you like me to also add storage instructions or some variations like a spicy version or one with coconut rice?
Storage:
Refrigerator: Store the Hawaiian Chicken in an airtight container for 3 to 4 days. Reheat gently in the microwave or in the oven at a low temperature to keep the chicken tender.
Freezer: This dish freezes well! Place the chicken and pineapple (without the rice) in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Pro tip: If you added vegetables like bell peppers or onions, they may soften a bit after freezing, but they will still taste delicious once reheated.
Frequently Asked Questions About Hawaiian Chicken Sheet Pan
1. Can I use canned pineapple instead of fresh?
Yes! Canned pineapple chunks work perfectly for this recipe. Just make sure to drain them well before adding to the pan to avoid excess moisture.
2. Can I substitute chicken breasts with thighs?
Absolutely. Boneless, skinless chicken thighs are a great alternative and will stay extra juicy after baking.
3. How can I make this dish spicier?
You can add more red pepper flakes, a dash of sriracha, or finely chop a fresh chili and add it to the sauce for extra heat.