Easy Hawaiian Chicken Sheet Pan with Pineapple Teriyaki Glaze
A comforting sheet pan meal combining tender chicken and a pineapple teriyaki glaze, perfect for busy weeknights and family gatherings.
Ingredients
For the Chicken and Glaze
- 1/4 cup honey adds sweetness
- 2 limes Juice of 2 limes provides acidity
- Salt enhances flavor
- Pepper adds mild heat
- 4 pieces Boneless, skinless chicken breasts main protein source
For Serving
- 1 cup Jasmine rice gives a pleasant texture
- 1 piece Avocado offers creaminess
- 1/2 cup Fresh cilantro adds freshness
- 2 pieces Bell peppers contributes crunch and sweetness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the honey, lime juice, salt, and pepper. Whisk until smooth to create the glaze.
- Place the chicken breasts on the sheet pan and pour the glaze over them, ensuring they're evenly coated.
- Chop the bell peppers into bite-sized pieces and scatter them around the chicken.
Cooking
- Bake the chicken and bell peppers in the oven until the chicken is no longer pink and juices run clear, about 25-30 minutes.
- While the chicken is baking, prepare the jasmine rice according to package instructions.
- After removing the chicken from the oven, let it rest for a few minutes before slicing.
Serving
- Serve the sliced chicken over a bed of jasmine rice, topped with sliced avocado and a sprinkle of cilantro.
Notes
Allow the chicken to marinate in the glaze for 30 minutes for enhanced flavor. For crispier texture, broil the chicken for the last few minutes of cooking.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 18gSaturated Fat: 4gSodium: 700mgFiber: 3gSugar: 10g
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