Hawaiian Sheet Pan Chicken
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)
1 tsp, plus more to taste
½ tsp, plus more to taste
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
2 Tbsp, chopped (or to taste)
- Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
- Combine the pineapple chunks, bell pepper, and onion on the 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.
- Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables