Hawaiian Chicken Sheet Pan is a delicious and easy-to-make dish that combines the flavors of Hawaii with a convenient sheet pan dinner. Here's a recipe that serves 4-6 people:
**Required Ingredients:**
For the chicken:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 tablespoons soy sauce
* 1 tablespoon brown sugar
* 1 tablespoon pineapple juice
* 1 teaspoon grated ginger
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
For the vegetables:
* 1 large red bell pepper, cut into 1-inch pieces
* 1 large yellow bell pepper, cut into 1-inch pieces
* 1 large onion, cut into 1-inch pieces
* 2 cloves garlic, minced
* 1 cup pineapple chunks (fresh or canned)
* 1 cup cherry tomatoes, halved
For the sauce:
* 1/4 cup teriyaki sauce
* 2 tablespoons honey
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1/4 cup chopped fresh cilantro (optional)
**Alternative Ingredients:**
* For a spicy kick, add 1-2 diced jalapeños or serrano peppers to the vegetables.
* For a sweet and tangy twist, substitute the pineapple chunks with diced mango or papaya.
* For a more intense flavor, add 1-2 tablespoons of sesame oil to the sauce.
* For a vegan version, replace the chicken with tofu or tempeh and use vegan teriyaki sauce.
**Cooking Steps:**
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the soy sauce, brown sugar, pineapple juice, ginger, black pepper, and salt. Add the chicken and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Line a large sheet pan with parchment paper or aluminum foil. Add the chicken and spread it out in a single layer.
4. In a separate bowl, toss together the bell peppers, onion, garlic, pineapple chunks, and cherry tomatoes. Drizzle with a tablespoon of olive oil and season with salt and pepper.
5. Spread the vegetables around the chicken in a single layer, leaving some space between each piece.
6. In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and chopped cilantro (if using). Pour the sauce over the chicken and vegetables.
7. Roast the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Remove the sheet pan from the oven and let it cool for a few minutes before serving.
**Tips for Correct Cooking Techniques:**
* Make sure the chicken is at room temperature before cooking to ensure even cooking.
* Don't overcrowd the sheet pan, as this can prevent the chicken and vegetables from cooking evenly.
* Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* Let the sheet pan cool slightly before serving to prevent steam from escaping and making the dish soggy.
* Experiment with different vegetables and sauces to create unique flavor combinations.
**Additional Tips:**
* To make the dish more substantial, serve with steamed rice or noodles.
* Add some crunch by sprinkling toasted chopped macadamia nuts or chopped pecans over the top of the dish.
* For a make-ahead meal, prepare the chicken and vegetables up to a day in advance, then refrigerate or freeze until ready to cook. Reheat the dish in the oven or on the stovetop before serving.
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