Description
A simple and flavorful sheet pan meal featuring chicken and pineapple in a teriyaki glaze.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup teriyaki sauce
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken, teriyaki sauce, garlic powder, ginger powder, salt, and pepper.
- Add bell peppers, onion, and pineapple to the bowl and mix well.
- Spread the mixture onto a sheet pan in a single layer.
- Drizzle with olive oil.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot and enjoy.
Notes
- Adjust the amount of teriyaki sauce to taste.
- Feel free to add other vegetables like broccoli or snap peas.
- Use fresh pineapple for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: sheet pan teriyaki chicken and pineapple