Description
A vibrant and easy one-pan meal featuring juicy chicken, sweet pineapple, and roasted vegetables in a savory teriyaki glaze.
Ingredients
1.5 lbs boneless skinless chicken breasts, cut into chunks
2 cups fresh pineapple chunks
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium red onion, sliced into wedges
1/2 cup teriyaki sauce
2 tbsp olive oil
1 tbsp freshly grated ginger
2 cloves garlic, minced
1/2 tsp black pepper
Garnish: green onions and sesame seeds
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Step 2: In a small bowl, whisk together teriyaki sauce, olive oil, ginger, garlic, and black pepper.
Step 3: Place chicken, pineapple, peppers, and onions in a large bowl. Pour the sauce over and toss to coat evenly.
Step 4: Arrange the mixture in a single layer on the prepared sheet pan.
Step 5: Bake for 22-25 minutes until chicken is cooked through (165°F) and vegetables are charred.
Step 6: Optional: Broil for 2 minutes for extra color.
Step 7: Garnish with sesame seeds and sliced green onions before serving over rice.
Notes
For the best flavor, use fresh ginger and allow the chicken to marinate for 30 minutes if time permits.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
