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close up of baked chicken with vegetables
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Sheet Pan Pineapple Chicken

This tasty sheet pan pineapple chicken is fast and easy. Clean up is also a breeze!
Course dinner
Cuisine American, Asian
Keyword chicken sheet pan dinner, pineapple chicken, sheet pan pineapple chicken
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 288kcal

Ingredients

  • 3-4 large chicken breasts
  • 1 bottle teriyaki sauce
  • 2 medium zucchini
  • 1 12 oz can pineapple rings
  • ½ red bell pepper
  • ½ orange bell pepper
  • 2 tablespoons coconut oil
  • salt & pepper to taste
  • Optional Garnish- fresh parsley & sesame seeds

Instructions

  • Start by preheating the oven to 375 degrees F and lining a baking sheet with parchment.
  • In a mixing bowl, coat the chicken breast with teriyaki sauce and aside to marinate for 15 minutes
  • Spread the veggies among the sheet tray and drizzle with 2 tablespoons of coconut oil, along with a light sprinkle of salt and pepper.
  • Next add your marinated chicken breast to the veggies on the sheet tray and top with any remaining sauce.
  • Bake for 15-18 minutes and garnish with fresh herbs! Serve with rice and enjoy immediately.

Notes

• Can be frozen for up to two months. Defrost completely and reheat in oven at 375 degrees F until warm

Nutrition

Calories: 288kcal | Carbohydrates: 7g | Protein: 38g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 215mg | Potassium: 963mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 59mg | Calcium: 24mg | Iron: 1mg