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Photo of Hawaiian Sheet Pan Chicken by WW

Hawaiian Sheet Pan Chicken

1
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

22½ oz, (prepare the chicken from the basic roasted chicken recipe)

Pineapple

1½ cup(s), fresh chunks

Bell pepper

1 item(s), medium, large, red variety, cut into 2.5‑cm (1‑in) chunks

Onion

1 medium, cut into thin wedges

Reduced sodium teriyaki sauce

⅓ cup(s)

Black pepper

½ tsp(s)

Cilantro

2 tbsp(s)

Instructions

  1. Prepare chicken using Basic roasted chicken breast recipe. Spray large rimmed baking sheet with nonstick spray. Place chicken on one side of baking sheet.
  2. Combine 375 ml (1½ cups) fresh pineapple chunks, 1 large red bell pepper cut into 2.5‑cm (1‑in) chunks, and 1 medium red onion cut into thin wedges on other side and toss with 75 ml (⅓ cup) reduced-sodium teriyaki sauce and sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro.
  3. Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables.

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