Description
A vibrant and delicious sheet pan meal combining chicken, pineapple, and bell peppers, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup chopped bell peppers (red and green)
- 1/3 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the chicken breasts in a single layer on a large sheet pan, seasoning them generously with salt and pepper.
- Surround the chicken with the pineapple chunks and chopped bell peppers.
- Drizzle olive oil and teriyaki sauce over the mixture, ensuring everything is nicely coated.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let cool for a few minutes before serving.
Notes
Serve over rice or quinoa, and garnish with herbs or lime juice for added flavor. Leftovers can be used in wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian chicken, sheet pan recipe, easy dinner, quick meal, one pan