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Sheet Pan Hawaiian Chicken Recipe

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4.1 from 85 reviews

Sheet Pan Hawaiian Chicken is a vibrant and flavorful one-pan meal combining tender chicken pieces with colorful bell peppers, sweet pineapple chunks, and a zesty teriyaki-BBQ marinade. This easy-to-make recipe offers a perfect balance of sweet, savory, and tangy flavors, ideal for a quick weeknight dinner or casual get-together. Marinated chicken and veggies are roasted to juicy perfection on a single baking sheet, making cleanup simple and effortless.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Marinade/Sauce:

  • ½ cup teriyaki sauce
  • ½ cup smoky BBQ sauce
  • 1 tablespoon pineapple juice
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce

Chicken and Vegetables:

  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 cups chunks of fresh pineapple
  • Salt and freshly ground black pepper, to taste

Garnish:

  • Sesame seeds, for sprinkling
  • Chopped cilantro, for garnish

Instructions

  1. Prepare the marinade/sauce: In a large bowl, whisk together the teriyaki sauce, smoky BBQ sauce, pineapple juice, lime juice, and hot sauce until well combined.
  2. Coat the chicken and marinate: Add the chicken pieces to a bowl and toss with ¼ cup of the prepared marinade to ensure all pieces are evenly coated. Cover and refrigerate for 30 minutes to absorb the flavors.
  3. Prep the oven and baking sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  4. Begin baking: Remove the chicken from the marinade and spread it evenly on the prepared baking sheet. Add the red and green bell peppers and red onion wedges. Pour the remaining ¼ cup of marinade over the chicken and vegetables, season with salt and freshly ground black pepper to taste, then toss gently to coat everything evenly. Place in the oven and bake for 20 minutes.
  5. Add pineapple and finish baking: Take the sheet pan out of the oven and scatter the fresh pineapple chunks over the chicken and veggies. Return to the oven and bake an additional 10 to 15 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). For a nicely browned finish, optionally place the pan under the broiler for 2 to 3 minutes at the end.
  6. Garnish and serve: Remove from oven and sprinkle the chicken and vegetables with sesame seeds and chopped cilantro. Serve immediately while warm, with any remaining marinade sauce on the side for dipping.

Notes

  • Marinate chicken for at least 30 minutes for best flavor; can marinate up to 2 hours in the fridge.
  • Use fresh pineapple chunks for the best sweetness and texture; canned pineapple will change the texture.
  • Adjust heat level by modifying or omitting the hot sauce.
  • To make the dish gluten-free, ensure the teriyaki and BBQ sauces used are certified gluten-free.
  • Serve with steamed rice or quinoa for a complete meal.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian, American Fusion

Find it online: https://ellarecipe.com/sheet-pan-hawaiian-chicken-recipe/