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Description
This Hawaiian Chicken Sheet Pan recipe provides a simple way to prepare a balanced meal with minimal cleanup.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 ounce) can pineapple chunks, drained
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken, bell peppers, red onion, and pineapple.
- Add teriyaki sauce and olive oil; toss to coat. Add red pepper flakes, if desired.
- Spread mixture in a single layer on a sheet pan.
- Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Serve over rice.
Notes
- For extra flavor, marinate chicken for at least 30 minutes before cooking.
- Adjust the amount of red pepper flakes to your preference.
- You can add other vegetables, such as broccoli or zucchini.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg