Description
This Hawaiian Chicken Sheet Pan dinner brings the perfect balance of sweet and savory with juicy chicken breasts, vibrant vegetables, and tender pineapple, all baked together with teriyaki sauce. A simple and flavorful one-pan meal that’s perfect for busy nights!
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 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 chicken is cooked through.
- Serve over cooked rice.
Notes
- Serve with extra teriyaki sauce on the side for dipping.
- You can substitute the veggies with your favorites, like zucchini or snap peas.
- For a crispier texture, broil the chicken for the last 3 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes