Take your taste buds on a mini vacation with this bright, colorful, and seriously yummy Hawaiian Chicken Sheet Pan Dinner. Quick to prep, done in 30 minutes, and cleanup’s a breeze—because sheet pan dinners never let you down.
INGREDIENTS:
- 1lb. boneless skinless chicken breast, cubed
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 cup pineapple, roughly chopped
- 1/3 cup primal kitchen no soy teriyaki (or similar)
- 1/3 cup sweet chili sauce
- 1 tsp. sriracha, or to taste
- Dash red pepper flakes
- 2-3 strips bacon, crispy & crumbled
- Toppings: green onions and sesame seeds
DIRECTIONS:
Heat oven: Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly brushing it with oil.
Pound it: Tenderize the chicken by pounding it to an even thickness. Cut it into cubes and place it in a bowl.
Sauce: Make the "Maui Zaui sauce" by mixing teriyaki sauce, chili sauce, sriracha, and red pepper flakes in a bowl. Reserve some sauce for later and pour the rest over the dish. Mix well to coat the chicken evenly and let it marinate for at least 5 minutes.
Chop: Chop your vegetables and pineapple, then arrange them on the prepared baking sheet. Add chicken to the baking sheet. Drizzle veggies lightly with oil, and sprinkle with salt and pepper.
Bake: Bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F.
Cook the bacon: While the dish bakes, cook the bacon until crispy, then finely chop it for garnishing.
Assemble: Once everything is cooked, assemble the meal in a bowl. Top it with bacon crumbles, chopped green onions, and sesame seeds. Drizzle the remaining sauce over everything and enjoy!