Hawaiian Chicken Sheet Pan

A quick and easy weeknight meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1/2 cup pineapple chunks, drained
• 1/4 cup teriyaki sauce
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Cooked rice, for serving (optional)
• Sesame seeds and chopped green onions, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the sliced chicken, pineapple chunks, teriyaki sauce, olive oil, salt, and pepper. Mix well to coat evenly.
3. Add the vegetables (red bell pepper, green bell pepper, and red onion) to the bowl and toss everything together.
4. Spread the mixture evenly on the prepared baking sheet in a single layer.
5. Bake for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking.
6. Serve hot over cooked rice if desired. Garnish with sesame seeds and chopped green onions.