Crispy Hawaiian Chicken Sheet Pan: A Flavorful Feast

This Crispy Hawaiian Chicken Sheet Pan recipe offers a delightful tropical meal that's quick to prepare and a total crowd-pleaser.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 lbs Chicken Thighs can substitute with chicken breasts for a leaner option
2 tbsp Cornstarch use arrowroot powder for gluten-free version

For the Sauce

1/2 cup Teriyaki Sauce opt for high-quality sauce for the best flavor

For the Vegetables

1 cup Bell Peppers feel free to use seasonal vegetables
1 cup Pineapple Chunks fresh or canned works well

For Cooking

2 tbsp Olive Oil can swap for avocado oil if preferred
1 tbsp Sesame Seeds optional, for garnish

Equipment

Sheet Pan
mixing bowls
meat thermometer
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, coat the chicken thighs in teriyaki sauce and sprinkle cornstarch over the chicken, tossing well.
Chop the bell peppers and pineapple into bite-sized pieces and toss with remaining teriyaki sauce and olive oil.
Line a large sheet pan with parchment paper and arrange the coated chicken thighs on one side, and the seasoned vegetables on the other.
Bake for 25-30 minutes, flipping the chicken and stirring the vegetables halfway through until cooked through.
Sprinkle sesame seeds and chopped green onions on top before serving.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 20mgIron: 2mg

Notes

Ensure the chicken is evenly coated for maximum crispiness and avoid overcrowding for even cooking. Store leftovers in an airtight container for up to 3 days.

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