Pineapple Teriyaki Chicken Sheet Pan Recipe
Pineapple Teriyaki Chicken Sheet Pan Recipe makes an easy and healthy 30 minute dinner with all the great flavors of stir fry, perfect for meal prep.
- 2 c. chopped bell peppers choice of colors
- 2 c. broccoli florets
- 3 c. fresh pineapple chunks
- 1 medium red onion
- 1/2 tsp. sea salt
- pinch pepper
- 32 oz. boneless skinless chicken breasts
- 1/2 c. teriyaki sauce divided
Preheat oven to 400°.
Chop the onion and peppers into large chunks and add to a cookie sheet with the broccoli florets and pineapple chunks. Toss the the fruit and vegetables with sesame oil, salt and pepper until everything is well coated.
Place the chicken breasts between two sheets of cling wrap and using a meat tenderizer or heavy rolling pin, tenderize the chicken until it is an even 1/2 inch thick.
Create 4 openings in the veggies for the tenderized chicken breasts. Nestle the chicken into the openings on the sheet pan and brush with 1/4 c. teriyaki sauce.
Bake at 400° for 20 minutes, or until the internal temperature reaches 165°. (Bake time will depend on the thickness of the chicken breasts.)
Brush the remaining 1/4 c. teriyaki sauce over chicken. Divide the fruit, vegetables and chicken into four bowls and serve immediately.
Calories: 461kcal | Carbohydrates: 45g | Protein: 55g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1682mg | Potassium: 1762mg | Fiber: 8g | Sugar: 29g | Vitamin A: 4610IU | Vitamin C: 346.2mg | Calcium: 112mg | Iron: 3.3mg