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Hawaiian sheet pan chicken

4
1
1
SmartPoints® value per serving
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(s)

22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

Table salt

1 tsp, plus more to taste

Black pepper

½ tsp, plus more to taste

Pineapple

1½ cup(s), fresh chunks

Sweet red pepper(s)

1 large, cut into 1-inch chunks

Uncooked red onion(s)

1 medium, cut into thin wedges

Reduced sodium teriyaki sauce

⅓ cup(s)

Cilantro

2 Tbsp, chopped (or to taste)

Instructions

  1. Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with salt and pepper; place on one side of prepared baking sheet.
  2. Combine pineapple chunks, bell pepper, and onion on other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
  3. Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

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