This quick and easy sheet pan recipe features juicy chicken, colorful bell peppers, sweet pineapple, and red onion, all tossed in a savory teriyaki sauce. It’s a perfect weeknight meal that’s packed with flavor and minimal cleanup.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup teriyaki sauce
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1/2 red onion, sliced
- 1/2 fresh pineapple, cubed
- 1 tablespoon olive oil
- 2 teaspoons seasoning salt
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
- Marinate chicken: In a bowl, combine the chicken thighs with the teriyaki sauce. Toss to coat evenly and let marinate for at least 15 minutes (or up to 30 minutes for more intense flavor).
- Prepare vegetables: While the chicken marinates, chop the bell peppers, onion, and pineapple into bite-sized pieces.
- Combine ingredients: Add the marinated chicken, bell peppers, onion, and pineapple to the prepared baking sheet.
- Drizzle with oil and season: Drizzle the mixture with olive oil and sprinkle with seasoning salt. Toss gently to coat everything evenly.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Serve the Hawaiian Chicken hot, alongside your favorite sides like coconut rice or steamed broccoli.
Tips:
- For extra flavor, use a high-quality teriyaki sauce.
- Feel free to add other vegetables to the sheet pan, such as zucchini, broccoli, or mushrooms.
- If you prefer, you can use boneless, skinless chicken breasts instead of thighs.
- For a slightly crispier texture, broil the chicken and vegetables for a few minutes under the broiler after baking.
Enjoy your delicious and easy Hawaiian Chicken Sheet Pan Dinner!