Description
A quick and easy weeknight meal that combines tender chicken, sweet pineapple, and vibrant vegetables all baked on one sheet pan for effortless cleanup. Perfect for busy families!
Ingredients
Scale
- For the Chicken:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup pineapple chunks, drained
- For the Marinade:
- 1/4 cup teriyaki sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- For the Sheet Pan:
- 1 cup cooked rice
- 1/2 cup chopped broccoli
- 1/2 cup chopped red bell pepper
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Marinate Chicken:
- In a bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the chicken and marinate for at least 15 minutes.
- Assemble:
- Place the marinated chicken, pineapple chunks, cooked rice, broccoli, and red bell pepper on a large baking sheet.
- Bake:
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
- For added flavor, marinate the chicken for longer if time allows.
- Feel free to add other vegetables based on your preference, such as snap peas or carrots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg