Description
A vibrant one-pan meal that brings tropical flavors to your dinner table. Tender chicken, juicy pineapple, and crisp vegetables are tossed in a tangy teriyaki glaze for a perfect blend of sweet and savory in every bite.
Ingredients
– 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
– 1 cup pineapple chunks (fresh or drained canned)
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 small red onion, cut into wedges
– 2 cups broccoli florets
– 1 cup snap peas
– 2 tbsp olive oil
– Salt and pepper, to taste
For the glaze:
– 1/4 cup soy sauce (use gluten-free if needed)
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp teriyaki sauce
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, teriyaki sauce, sesame oil, minced garlic, and grated ginger to form the glaze.
3. Place the chicken breasts on a large sheet pan. Arrange the pineapple chunks, red and yellow bell peppers, red onion, broccoli, and snap peas evenly around the chicken.
4. Drizzle olive oil over the chicken and vegetables, then season with salt and pepper.
5. Pour the glaze evenly over the entire sheet pan, making sure to coat both the chicken and vegetables well.
6. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
7. Optional: Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
– For even cooking, try not to overcrowd the sheet pan.
– This dish pairs well with steamed rice or noodles for a complete meal.
– Adjust the glaze ingredients to suit your taste preferences.
Nutrition
- Serving Size: 1 serving (1 chicken breast + vegetables)
- Calories: 400 kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg