One-Sheet Pineapple Chicken with Teriyaki Glaze
Sweet, saucy, and oh-so delish, your whole crew will really enjoy this dish. It’s bright, colorful, and packed with protein and other countless nutrients.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into chunks
- 1 large red bell pepper, cut into 2-inch pieces
- 1 red onion, cut into ½-inch slices
- ½ cup teriyaki sauce*
- 1 tablespoon honey
- 2 cups fresh pineapple chunks
- Sliced scallions, optional for garnish
Teriyaki glaze
- ¼ cup teriyaki sauce*
- 1 tablespoon honey
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 420°. Mist a baking sheet with nonstick oil spray and set aside.
- In a medium bowl combine chicken, bell pepper and onion (do not add the pineapple yet, as it can make the chicken mushy). Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes, if time allows (no worries if you don’t have time to marinate).
- Spread mixture evenly on prepared baking sheet in one layer, adding pineapples and tossing gently to combine. Cook in oven for 15 to 18 minutes or until chicken is cooked through and reaches an internal temperature of 165℉, and the vegetables start to caramelize.
To make teriyaki glaze:
- In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved. Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency.
- Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken. Garnish with optional scallions and fresh parsley.
- Serve over brown rice, quinoa or veggie rice (such as cauliflower rice), or quinoa. You can also create yummy wraps using large lettuce leaves or tortillas.
Notes
Ingredient substitutes
• You can use fresh pineapple; frozen pineapple, thawed and drained well; or canned pineapple chunks (the largest chunks you can find), well drained of the juice. • You can substitute mango or papaya for the pineapple. These have a similar tropical sweetness and can provide a fresh burst of flavor. You can also swap in peaches or nectarines. These aren't tropical fruits, but they do offer a similar sweetness and texture.
• You can use fresh pineapple; frozen pineapple, thawed and drained well; or canned pineapple chunks (the largest chunks you can find), well drained of the juice. • You can substitute mango or papaya for the pineapple. These have a similar tropical sweetness and can provide a fresh burst of flavor. You can also swap in peaches or nectarines. These aren't tropical fruits, but they do offer a similar sweetness and texture.
Nutrition Information per serving
Calories: 340Carbohydrates: 33gProtein: 42gTotal Fat: 4.5g— Unsaturated Fat: 1g— Saturated Fat: 3.5gCholesterol: 125mgSodium: 860mgPotassium: 750mgFiber: 2gTotal Sugar: 28g— Natural Sugar: 19g— Added Sugar: 9gVitamin A: 1030IUVitamin C: 80mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.