Hawaiian Sheet Pan Chicken
Uncooked boneless skinless chicken breast(s)
22½ oz, (prepare the chicken from the basic roasted chicken recipe)
1½ cup(s), fresh chunks
Uncooked bell pepper(s)
1 item(s), medium, large, red variety, cut into 2.5‑cm (1‑in) chunks
1 medium, cut into thin wedges
Reduced sodium teriyaki sauce
- Prepare chicken using Basic roasted chicken breast recipe. Spray large rimmed baking sheet with nonstick spray. Place chicken on one side of baking sheet.
- 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.
- Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables.