Hawaiian Sheet Pan Chicken
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast(s)
22.5 oz
Table salt
1 tsp
Black pepper
0.5 tsp
Pineapple
1.5 cup(s)
Red bell pepper(s)
1 large
Uncooked red onion(s)
1 medium
Reduced sodium teriyaki sauce
0.333 cup(s)
Cilantro
2 Tbsp
Instructions
1
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.
2
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.
3
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
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