Hawaiian Chicken Sheet Pan: A Delicious and Easy Recipe
Do you ever find yourself craving a flavorful and hassle-free dinner that the whole family will love? Look no further than this Hawaiian Chicken Sheet Pan recipe! It’s a dish that brings together the tropical flavors of Hawaii with the convenience of a sheet pan meal. Whether you’re a seasoned home cook or just starting out in the kitchen, this recipe is sure to become a favorite in your household.
Why You’ll Love This Hawaiian Chicken Sheet Pan
I make this dish when I want to transport my taste buds to the sandy beaches of Hawaii without leaving the comfort of my own kitchen. The combination of juicy chicken, sweet pineapple, and tangy teriyaki sauce is simply irresistible. Plus, using a sheet pan means minimal cleanup, which is always a win in my book! My family goes crazy for this meal because it’s bursting with flavor and reminds us of our favorite Hawaiian vacations.
Ingredients
To make this Hawaiian Chicken Sheet Pan, you’ll need the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Feel free to customize this recipe based on your preferences. I sometimes use chicken thighs instead of chicken breasts when I want extra juiciness. If you’re in a hurry, you can use canned pineapple chunks instead of fresh ones. My grandmother always insisted on using a specific brand of teriyaki sauce, but honestly, any version works fine. Don’t be afraid to make this recipe your own!
Directions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken breasts, pineapple chunks, bell peppers, and red onion. Drizzle the olive oil and teriyaki sauce over the mixture, and season with salt and pepper. Toss everything together until well coated.
3. Transfer the chicken and vegetable mixture to a sheet pan, spreading everything out in a single layer.
4. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Make sure to give everything a gentle stir halfway through cooking to ensure even browning.
5. Once cooked, remove the sheet pan from the oven and let it rest for a few minutes before serving. This is where I usually sneak a taste to make sure everything is perfectly seasoned!
6. Serve the Hawaiian chicken sheet pan with steamed rice or quinoa for a complete and satisfying meal. Don’t worry if it looks a bit weird at this stage – it always does, but trust me, the flavors are incredible!
Notes
Through trial and error, I’ve discovered a few helpful tips for making the best Hawaiian Chicken Sheet Pan:
– If you prefer a sweeter dish, you can brush some additional teriyaki sauce over the chicken and vegetables during the last few minutes of baking.
– For an extra burst of flavor, sprinkle some toasted sesame seeds over the finished dish before serving.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Variations
I love experimenting with different flavors and ingredients in my cooking. Here are a few variations you can try with this Hawaiian Chicken Sheet Pan:
– Swap out the chicken for shrimp or tofu for a seafood or vegetarian twist.
– Add some sliced jalapenos for a spicy kick.
– Include chunks of mango or papaya for an extra tropical touch.
Feel free to get creative and make this recipe your own. Cooking is all about having fun and trying new things!
Pro Tips
After making this recipe multiple times, I’ve learned a few valuable lessons along the way. Here are some pro tips to ensure your Hawaiian Chicken Sheet Pan turns out perfectly:
– Make sure not to overcrowd the sheet pan. If the ingredients are too close together, they may steam instead of roast, resulting in a less crispy texture.
– If you don’t have a sheet pan, you can use a large baking dish as a substitute. Just make sure it has enough space for the ingredients to spread out.
– If you’re short on time, you can marinate the chicken in the teriyaki sauce for a few hours before assembling the sheet pan. This will enhance the flavor even more!
FAQ
Q: Can I use frozen chicken breasts for this recipe?
A: While it’s best to use fresh chicken breasts, you can thaw frozen chicken breasts and pat them dry before using them in this recipe. Just make sure they are fully thawed and cooked through before serving.
Q: Can I use a different sauce instead of teriyaki sauce?
A: Absolutely! Feel free to experiment with different sauces like honey mustard or barbecue sauce. The choice is yours!
Q: Can I make this recipe ahead of time?
A: While this dish is best enjoyed fresh out of the oven, you can prepare the chicken and vegetable mixture in advance and store it in the refrigerator. When you’re ready to cook, simply transfer everything to a sheet pan and bake according to the instructions.
So there you have it – a delightful and easy recipe for Hawaiian Chicken Sheet Pan. Whether you’re planning a weeknight dinner or hosting a casual get-together, this dish is sure to impress. Give it a try and let me know what you think. Happy cooking!
Hawaiian Chicken Sheet Pan
Transport your taste buds to the sandy beaches of Hawaii with this flavorful Hawaiian Chicken Sheet Pan recipe. Juicy chicken, sweet pineapple, and tangy teriyaki sauce come together in a convenient sheet pan meal that is both delicious and easy to make.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
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Preheat your oven to 400°F (200°C).
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In a large bowl, combine the chicken breasts, pineapple chunks, bell peppers, and red onion. Drizzle olive oil and teriyaki sauce over the mixture, season with salt and pepper, and toss until well coated.
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Transfer the chicken and vegetable mixture to a sheet pan, spreading everything out in a single layer.
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Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and vegetables are tender. Stir halfway through cooking for even browning.
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Let the sheet pan rest for a few minutes before serving. Enjoy with steamed rice or quinoa.
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Optional: Brush additional teriyaki sauce for a sweeter dish or sprinkle toasted sesame seeds for extra flavor before serving.