This tasty sheet pan pineapple chicken is fast and easy. Clean up is also a breeze!
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.
• Can be frozen for up to two months. Defrost completely and reheat in oven at 375 degrees F until warm