Irresistible Hawaiian Chicken Sheet Pan in Just 25

Okay, let’s be real – weeknights can be brutal! Between work, school, and trying to keep the house from completely imploding, who has time to cook? I’m always on the lookout for meals that are quick, easy, and (bonus points!) actually healthy. That’s where this Hawaiian Chicken Sheet Pan recipe comes in. Seriously, it’s a game-changer.

This recipe is basically sunshine on a plate. We’re talking juicy chicken, sweet pineapple, and colorful veggies, all coated in a sticky-sweet teriyaki sauce. And the best part? Everything cooks together on one sheet pan, which means minimal cleanup. Hallelujah!

My family absolutely *devours* this Hawaiian Chicken Sheet Pan. Even my picky eater (we all have one, right?) loves it. I think it’s the pineapple – that little touch of tropical sweetness just wins everyone over. Plus, it’s so easy to throw together, even on the craziest of nights. Trust me, you NEED this recipe in your life.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Seriously, what’s not to love? This Hawaiian Chicken Sheet Pan is all about making life easier (and tastier!). Here’s why I’m obsessed:

• Super Easy Prep: Just chop some veggies, toss everything together, and BAM! Ready for the oven.
• Quick Cooking Time: Under 30 minutes! That’s faster than ordering takeout (and way healthier).
• Minimal Cleanup: One sheet pan = one pan to wash. Enough said.
• Healthy Ingredients: Chicken, veggies, pineapple – it’s a guilt-free meal the whole family will enjoy.
• Delicious Flavor: Sweet, savory, and oh-so-satisfying. That teriyaki-pineapple combo is just *chef’s kiss*.

Ingredients for Your Hawaiian Chicken Sheet Pan

Alright, let’s gather our goodies! For this Hawaiian Chicken Sheet Pan, you’ll need: 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces, please!), 1 red bell pepper (also in 1-inch pieces), 1 green bell pepper (you guessed it, 1-inch pieces!), 1 red onion (wedges are the way to go), 1 (20 ounce) can of pineapple chunks (drained!), 1/2 cup teriyaki sauce, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes (if you’re feeling spicy!), and cooked rice for serving. Easy peasy!

How to Make Hawaiian Chicken Sheet Pan: Step-by-Step Instructions

Okay, let’s get cooking! This Hawaiian Chicken Sheet Pan recipe is so simple, I promise you can’t mess it up. Just follow these easy steps, and you’ll have a delicious dinner on the table in no time.

1. Preheat that oven! First things first, crank up your oven to 400°F (200°C). We want it nice and hot so everything cooks evenly. Don’t skip this step – a cold oven is a sad oven (and a recipe for disaster!).
2. Chop, chop, chop! While the oven’s preheating, get your veggies and chicken ready. Cut the chicken breasts into 1-inch pieces. This helps them cook quickly and evenly. Then, chop the red and green bell peppers into 1-inch pieces too. And slice that red onion into wedges.
3. Mix it all up! Grab a big bowl (the bigger, the better – nobody likes chicken flying everywhere!). Toss in the chicken, bell peppers, red onion, and those drained pineapple chunks. We want everything in there, ready for its saucy spa treatment.
4. Sauce it up! Now for the good stuff – pour in that teriyaki sauce and drizzle with olive oil. Toss everything together until it’s all nicely coated. If you’re feeling a little spicy, sprinkle in those red pepper flakes. Careful, though – a little goes a long way!
5. Sheet pan time! Spread the mixture in a single layer on, you guessed it, a sheet pan! Make sure everything’s spread out nicely so it cooks evenly. Overlapping chicken and veggies will just steam, and nobody wants that.
6. Bake it ’til you make it! Pop that sheet pan into the preheated oven and bake for 20-25 minutes. Keep an eye on it – you want the chicken to be cooked through (no pink!), and the vegetables to be tender. The best way to check the chicken? Use a meat thermometer! It should read 165°F (74°C).
7. Serve it up! Once everything’s cooked to perfection, serve it over a bed of fluffy cooked rice. White rice, brown rice, jasmine rice – whatever floats your boat. Garnish with a sprinkle of sesame seeds or some chopped green onions for extra pizzazz!

And that’s it! See? I told you it was easy. Now, go enjoy your delicious Hawaiian Chicken Sheet Pan dinner!

Tips for the Perfect Hawaiian Chicken Sheet Pan

Want to take your Hawaiian Chicken Sheet Pan game to the next level? Of course, you do! Here are my top tips for guaranteed deliciousness:

• Marinate, marinate, marinate! Seriously, even a quick 30-minute marinade does wonders. It infuses the chicken with so much flavor, you won’t believe it.
• Spice it right: Careful with those red pepper flakes! Start with 1/4 teaspoon and add more to taste. Remember, you can always add more, but you can’t take it away!
• Chicken check: The most important thing is to make sure your chicken is cooked all the way through! Nobody wants undercooked chicken. Use a meat thermometer to be absolutely sure – it should read 165°F (74°C).

Ingredient Notes and Substitutions for Hawaiian Chicken Sheet Pan

Let’s talk ingredients, baby! This Hawaiian Chicken Sheet Pan is super flexible, so feel free to get creative. But here’s the lowdown on a few key players:

• Veggies: Bell peppers are classic, but broccoli or zucchini are awesome too! Just chop ’em into similar-sized pieces so they cook evenly.
• Teriyaki Sauce: Not all teriyaki sauces are created equal! Some are super sweet, others are more savory. I prefer a slightly less sweet one, but hey, you do you! Just taste it before you add it, and adjust accordingly. You might even need a splash of soy sauce or a pinch of brown sugar to get it perfect.

Serving Suggestions for Your Hawaiian Chicken Sheet Pan

Okay, so you’ve got this amazing Hawaiian Chicken Sheet Pan ready to go… but what do you serve with it? My go-to is always rice – white rice, brown rice, jasmine rice, the possibilities are endless! A simple side salad or some steamed veggies (broccoli, green beans, you name it!) are also great choices. Just keep it simple and let the chicken shine!

Storing and Reheating Your Hawaiian Chicken Sheet Pan Leftovers

Got leftovers? Score! This Hawaiian Chicken Sheet Pan is just as good the next day. Just pop it in an airtight container and store it in the fridge for up to 3-4 days. When you’re ready to eat, you can reheat it in the oven (350°F until warmed through) or in the microwave (in short bursts, stirring occasionally so it doesn’t explode!).

Frequently Asked Questions About Hawaiian Chicken Sheet Pan

Got questions? I’ve got answers! Here are a few common questions I get asked about this Hawaiian Chicken Sheet Pan recipe:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great substitute. They’re juicier and more flavorful, in my opinion. Just make sure they’re boneless and skinless, and cut into roughly the same size pieces as you would the chicken breasts. You might need to add a few minutes to the cooking time, so keep an eye on that internal temperature!

Can I make this Hawaiian Chicken Sheet Pan ahead of time?

You sure can! You can chop all the veggies and chicken ahead of time and store them in the fridge. You can even mix everything together with the teriyaki sauce a few hours in advance. But honestly, I wouldn’t recommend marinating it overnight – the chicken can get a little *too* saucy. Just toss it all together right before you bake it for the best results.

Can I freeze this Hawaiian Chicken Sheet Pan meal?

Yup! If you want to get ahead, you can freeze the uncooked Hawaiian chicken sheet pan meal. To do so, mix all ingredients according to the recipe (except cooked rice). Place in a freezer bag and lay flat to remove excess air for up to 3 months! When ready to cook, thaw completely, place on baking sheet, then consult recipe for cooking instructions!

My pineapple chunks aren’t drained… what can I do?

Don’t skip that draining process! Extra liquid can cause your chicken and peppers to steam instead of roast, which will alter the entire texture.

Nutritional Information for Hawaiian Chicken Sheet Pan

Please remember that nutritional information can vary depending on specific ingredients and brands. This is just an estimate, not a guarantee!

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