Easy Hawaiian Chicken Sheet Pan Recipe: Sweet & Savory Tropical Delight

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

Preparation

Start by preparing the chicken breasts. Thinly slice them to ensure even cooking and set aside. In a small bowl, whisk together teriyaki sauce, honey, and soy sauce to create a flavorful marinade. Place the chicken in a resealable bag or shallow dish, pour the marinade over it, and refrigerate for at least 30 minutes.

While the chicken marinates, preheat your oven to 400°F (200°C) and prepare a sheet pan with parchment paper. Once marinated, arrange the chicken slices on the sheet pan, reserving the marinade for later.

Bake the chicken for 15-20 minutes, or until cooked through. Meanwhile, pour the reserved marinade into a small saucepan and bring to a gentle boil. Let it simmer until thickened into a glossy sauce.

Remove the chicken from the oven and brush the thickened sauce generously over each piece. Add the pineapple chunks to the sheet pan, tossing them with the chicken and any remaining sauce. Return to the oven for an additional 5 minutes to caramelize the pineapple.

Serve this Hawaiian Chicken Sheet Pan hot, paired with steamed rice or a fresh green salad for a complete meal. The sweet and savory flavors, combined with the tropical essence of pineapple, make this dish a crowd-pleaser.

Tips

For extra flavor, marinate the chicken overnight. Use fresh pineapple for a vibrant taste, but canned works too. Add bell peppers or broccoli to the sheet pan for a colorful, nutritious twist. For a gluten-free option, substitute soy sauce with tamari.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is a quick, flavorful, and hassle-free meal perfect for busy weeknights or special occasions. The combination of tender chicken, sweet pineapple, and tangy teriyaki sauce creates a tropical escape on your plate. Enjoy!