A plate of white rice topped with a chicken breast, a pineapple ring, and sauce, with a fork on the side and a bottle of Kikkoman Teriyaki marinade nearby.

Recipes /

Hawaiian Sheet Pan Chicken

Name: Hawaiian Sheet Pan Chicken
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 1 hour, 20 minutes
Ingredients: Chicken; Teriyaki

Serves 6

Total Time 1 hour, 20 minutes

Prep Time 15 minutes

Inactive Time 30 minutes

Cook Time 35 minutes

Ingredients

For Chicken
1 cup Kikkoman® Teriyaki Marinade & Sauce
½ cup full fat coconut milk
¼ cup brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
6 medium skinless chicken breasts, lightly pounded to ½-inch thickness
6 pineapple ring slices

For Serving
Cooked white rice
Cilantro, chopped

Directions

Stir together teriyaki, coconut milk, brown sugar, garlic, and ginger in a measuring cup or bowl. Reserve about ⅔ cup of marinade and set aside.
Place chicken breasts in a shallow dish and pour marinade over the top. Cover and refrigerate for 30 minutes or up to 4 hours.
While chicken marinates, pour reserved ⅔ cup of marinade into a saucepan and bring to a simmer over low heat. Simmer until thickened, about 5 minutes, stirring frequently. Pour into a small bowl and cool at room temperature.
Heat oven to 400ºF and line a baking sheet with parchment paper. Place chicken breasts on baking sheet and place a slice of pineapple on each chicken breast. Bake for 20 minutes.
Brush chicken and pineapple with ¼ cup of marinade and return to oven for 10 minutes longer, until chicken is cooked through and caramelized on top.
Remove chicken from oven and serve hot over rice drizzled with remaining sauce. Garnish with chopped cilantro.