Description
This Hawaiian Chicken Sheet Pan is an easy, flavorful one-pan dinner featuring tender chicken breasts, vibrant vegetables, and sweet pineapple, all roasted in a tangy teriyaki sauce. It’s a perfect weeknight meal served over a bed of rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1/2 cup teriyaki sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken breasts on a sheet pan.
- Add pineapple chunks, bell peppers, and red onion around the chicken.
- In a small bowl, mix teriyaki sauce and olive oil. Pour over chicken and veggies.
- Season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through.
- Serve over cooked rice.
Notes
- You can use fresh pineapple instead of canned for a fresher taste.
- Feel free to swap the bell peppers with other veggies like zucchini or asparagus.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes