Sheet Pan Hawaiian Chicken
Enjoy the delicious tastes of summer with this Sheet Pan Hawaiian Chicken recipe filled with sweet pineapple, onions, and tender chicken.
Serving4 Servings
Ingredients
- ⅓ cup teriyaki sauce
- ⅓ cup BBQ sauce
- 1 Tablespoon soy sauce
- 1 lb. boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion, cut into chunks
- 1 cup fresh pineapple chunks
- Salt and pepper, to taste
Instructions
Prepare the sauce:
- Gather the sauce ingredients; whisk teriyaki sauce, BBQ sauce, and soy sauce in a bowl.
Prepare the veggies:
- Cut the veggies: wash the bell peppers and cut into 1-inch pieces. Cut the onion into chunks or wedges. Add the veggies to the prepared sauce.
Prepare the chicken:
- Cut the chicken: take your chicken breast filets and cut them into 1-inch pieces. Add the chicken to the bowl with the veggies. Season to taste with salt and pepper.
Time to bake:
- Bake the chicken: preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Spread the chicken and veggies evenly across the baking sheet. Bake the chicken for 20 minutes.
Add the pineapple:
- Prepare the pineapple: cut the pineapple into chunks and add it across the chicken. Continue to bake for 15 minutes or until the inner temperature of the chicken reaches 165F.
Serve:
- Serve your Hawaiian chicken warm with some rice on the side. You can garnish with chopped cilantro or toasted sesame seeds.
Notes
For some spiciness, add a few sliced jalapeno peppers.
Nutrition
Calories: 240 kcal · Carbohydrates: 25 g · Protein: 27 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 73 mg · Sodium: 1551 mg · Potassium: 738 mg · Fiber: 2 g · Sugar: 19 g · Vitamin A: 1153 IU · Vitamin C: 85 mg · Calcium: 37 mg · Iron: 1 mg