Hawaiian Chicken Sheet Pan is a delicious and easy-to-make one-pan meal that combines juicy chicken with tropical flavors. Here’s a simple recipe for you to try:
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1/2 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 zucchini, sliced into rounds
- 1 tablespoon soy sauce or coconut aminos (for a gluten-free option)
- 1 tablespoon honey or maple syrup
- 2 tablespoons teriyaki sauce (optional)
- Sesame seeds and chopped green onions, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the chicken: Rub the chicken breasts with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Set aside.
- Prepare the vegetables: Arrange the pineapple chunks, bell peppers, red onion, and zucchini on the sheet pan around the chicken. Drizzle with a little olive oil and season with salt and pepper.
- Make the sauce: In a small bowl, mix together the soy sauce, honey, and teriyaki sauce (if using). Drizzle half of the sauce over the chicken and vegetables, reserving the other half for later.
- Bake: Place the sheet pan in the oven and bake for about 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
- Garnish: Once out of the oven, drizzle the reserved sauce over the chicken and vegetables. Sprinkle with sesame seeds and chopped green onions.
- Serve: Enjoy your Hawaiian Chicken Sheet Pan with a side of rice or a simple green salad.
This recipe brings together savory, sweet, and tangy flavors for a delicious and vibrant dinner!