Easy Hawaiian Chicken Sheet Pan with Pineapple Teriyaki Glaze
A delicious one-pan meal featuring boneless chicken breasts, sweet pineapple, and vibrant bell peppers, all drizzled in a tangy teriyaki glaze, perfect for a hassle-free weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pineapple chunks Use fresh for best flavor
- 1/2 cup Teriyaki sauce
- 2 pieces Bell peppers Chopped into one-inch pieces
- 2 tablespoons Soy sauce
- 2 tablespoons Honey Adjust based on sweetness preference
- 1 tablespoon Lime juice For brightness in flavor
- optional Vegetables Use other seasonal vegetables if desired
- optional cups Rice For serving
Instructions
Preparation
- Preheat your oven according to standard settings.
- In a large mixing bowl, combine teriyaki sauce, soy sauce, honey, and lime juice until well blended.
- Cut the chicken breasts into bite-sized pieces and coat them in the marinade. Let sit for 20-30 minutes.
- Prepare bell peppers by cleaning and chopping them into one-inch pieces.
Cooking
- Spread marinated chicken evenly on a baking sheet, leaving space between pieces.
- Scatter pineapple chunks and chopped bell peppers around the chicken on the sheet.
- Drizzle reserved marinade over the top and toss gently to coat.
- Roast in the preheated oven for about 30 minutes until the chicken is cooked through and the vegetables are tender.
Notes
Ensure even cutting of chicken and vegetables for uniform cooking. Use fresh pineapple for best results.