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Description
This Hawaiian Chicken Sheet Pan recipe is a quick and easy dinner. You can have a flavorful meal ready in under an hour.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Cooked rice, for serving
- Sesame seeds and chopped green onions, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine chicken, bell peppers, red onion, and pineapple chunks.
- In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic powder, and ground ginger.
- Pour sauce over chicken and vegetables, and toss to coat evenly.
- Spread mixture in a single layer on the prepared sheet pan.
- Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Serve over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- For easier cleanup, use foil instead of parchment paper.
- You can substitute chicken breasts for chicken thighs. Adjust cooking time accordingly.
- Add other vegetables like broccoli or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg