Description
A one-pan meal featuring juicy chicken breast, sweet pineapple, and crisp veggies glazed with a savory-sweet teriyaki-style sauce. Simple, vibrant, and island-inspired.
Ingredients
4 boneless, skinless chicken breasts
2 cups fresh pineapple chunks
1 red bell pepper, sliced
1 red onion, sliced
1 green bell pepper, sliced
1/4 cup soy sauce (use halal-certified or tamari)
2 tbsp maple syrup
1 tbsp grated ginger
1 tbsp apple cider vinegar
1 tsp garlic powder
Olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
Place chicken breasts on the pan, season with olive oil, salt, and pepper.
Arrange pineapple, peppers, and red onion around the chicken.
Mix soy sauce, maple syrup, ginger, apple cider vinegar, garlic powder, and 1 tbsp water in a small bowl.
Brush glaze over chicken and vegetables. Bake for 20 minutes.
Rotate pan and bake 5-10 minutes more, until chicken is cooked through and glaze is caramelized.
Let rest 5 minutes before serving.
Notes
Use a vegan soy sauce substitute if avoiding animal products.
Adjust maple syrup to control sweetness.
Add frozen corn or broccoli for extra veggies.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of sheet pan
- Calories: 380
- Sugar: 18g
- Sodium: 6000mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg