Hawaiian Chicken Sheet Pan is a delightful and easy-to-make dish that brings the tropical flavors of Hawaii right to your dinner table. This recipe combines the sweetness of pineapple, the savory richness of teriyaki sauce, and the tender juiciness of chicken breasts, all cooked together on a single sheet pan for minimal cleanup. Perfect for busy weeknights or casual gatherings, this dish is sure to become a family favorite. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and requires minimal effort, making it an excellent choice for anyone looking to whip up a delicious meal in no time.
### Recipe:
Hawaiian Chicken Sheet Pan is a one-pan wonder that marries the flavors of sweet pineapple, tangy teriyaki sauce, and tender chicken. The dish is balanced with a hint of spice from red pepper flakes and the freshness of broccoli, all served over a bed of fluffy rice. The beauty of this recipe lies in its simplicity—everything is cooked on a single sheet pan, making it a convenient and time-saving option for any night of the week. The result is a flavorful, wholesome meal that’s as visually appealing as it is delicious.
### Ingredients:
Here’s what you’ll need to make Hawaiian Chicken Sheet Pan:
– **1 pound boneless, skinless chicken breasts, thinly sliced**: Thinly slicing the chicken ensures it cooks quickly and evenly, absorbing all the delicious flavors of the sauce.
– **1/2 cup pineapple chunks, drained**: Pineapple adds a natural sweetness and tropical flair to the dish. Be sure to drain the chunks to avoid excess moisture.
– **1/4 cup teriyaki sauce**: This savory-sweet sauce is the backbone of the dish, infusing the chicken with rich umami flavor.
– **1/4 cup honey**: Honey enhances the sweetness of the pineapple and balances the saltiness of the soy sauce.
– **1/4 cup soy sauce**: Soy sauce adds depth and a salty kick to the marinade.
– **1 tablespoon rice vinegar**: Rice vinegar provides a subtle tanginess that brightens the dish.
– **1/2 teaspoon red pepper flakes (optional)**: For those who enjoy a bit of heat, red pepper flakes add a spicy kick. Feel free to adjust or omit based on your preference.
– **1 cup cooked rice**: Serve the chicken and veggies over a bed of fluffy rice for a complete meal.
– **1/2 cup chopped broccoli**: Broccoli adds a pop of color and a nutritious crunch to the dish.
### Directions/Instructions:
Follow these simple steps to create your Hawaiian Chicken Sheet Pan:
1. **Preheat the Oven**: Begin by preheating your oven to 400°F (200°C). This ensures the sheet pan is hot enough to cook the chicken and vegetables evenly.
2. **Prepare the Marinade**: In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). This mixture will serve as both the marinade and the glaze for the chicken.
3. **Marinate the Chicken**: Place the thinly sliced chicken breasts in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Reserve the remaining marinade for later. Let the chicken marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
4. **Assemble the Sheet Pan**: Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken slices in a single layer on the pan. Scatter the pineapple chunks and chopped broccoli around the chicken.
5. **Bake**: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Halfway through the cooking time, brush the chicken and vegetables with the reserved marinade to add extra flavor.
6. **Prepare the Rice**: While the chicken is baking, prepare the rice according to the package instructions. Fluff the rice with a fork once it’s cooked.
7. **Serve**: Once the chicken is done, remove the sheet pan from the oven. Serve the Hawaiian chicken and vegetables over a bed of cooked rice. Drizzle any remaining pan juices over the top for added flavor.
8. **Enjoy**: Garnish with additional pineapple chunks or a sprinkle of sesame seeds if desired, and enjoy your tropical-inspired meal!
### FAQ:
**1. Can I use chicken thighs instead of chicken breasts?**
Yes, you can substitute chicken thighs for chicken breasts if you prefer. Thighs are slightly more forgiving and tend to stay juicier, but they may require a few extra minutes of cooking time.
**2. Can I make this recipe ahead of time?**
While this dish is best served fresh, you can prepare the marinade and slice the chicken ahead of time. Store them separately in the refrigerator until you’re ready to cook. Assemble and bake just before serving.
**3. Is there a substitute for teriyaki sauce?**
If you don’t have teriyaki sauce on hand, you can make a quick substitute by mixing soy sauce, a bit of brown sugar, and a splash of garlic powder. Alternatively, hoisin sauce can also work in a pinch.
**4. Can I add other vegetables to this dish?**
Absolutely! Bell peppers, snap peas, or carrots would all be great additions. Just be mindful of the cooking times for different vegetables and adjust as needed.
**5. How do I store leftovers?**
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
### Conclusion:
Hawaiian Chicken Sheet Pan is a versatile, flavorful, and fuss-free dish that’s perfect for any occasion. With its combination of sweet pineapple, savory teriyaki sauce, and tender chicken, it’s a meal that’s sure to please everyone at the table. Plus, the convenience of cooking everything on a single sheet pan means less time spent cleaning up and more time enjoying your delicious creation. Whether you’re cooking for a busy weeknight dinner or hosting a casual get-together, this recipe is a winner. Give it a try and bring a taste of the tropics to your kitchen!