Hawaiian Chicken Sheet Pan
A vibrant and easy sheet pan dinner featuring chicken, pineapple, and bell peppers, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless and skinless
- 1 cup pineapple chunks Fresh or canned
- 1 piece bell pepper Red or green, sliced
- 1/2 cup teriyaki sauce Store-bought or homemade
- 1 tablespoon olive oil For greasing
- to taste Salt Use as preferred
- to taste Pepper Use as preferred
- as needed Green onions For garnish, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken breasts, pineapple chunks, sliced bell pepper, teriyaki sauce, olive oil, salt, and pepper.
Cooking
- Arrange the chicken and vegetables on a sheet pan in a single layer.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with chopped green onions if desired and serve.
Notes
For a richer flavor, consider marinating the chicken in teriyaki sauce for a few hours before cooking. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.