Peggy Curry ### Ingredients:
– 1 pound boneless, skinless chicken breasts, thinly sliced
– 1/2 cup pineapple chunks, drained
– 1/4 cup teriyaki sauce
– 1/4 cup honey
– 1/4 cup soy sauce
– Optional: 1 bell pepper (sliced), 1 onion (sliced), and sesame seeds for garnish
### Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Marinade: In a mixing bowl, combine the teriyaki sauce, honey, and soy sauce. Stir well to mix all the ingredients together.
3. Marinate the Chicken: Add the thinly sliced chicken breasts to the marinade, ensuring that all pieces are well-coated. You can let it marinate for about 15-30 minutes for more flavor, but it’s not necessary if you’re short on time.
4. Prepare the Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
5. Arrange the Ingredients: Spread the marinated chicken evenly on the sheet pan. Add the pineapple chunks and any optional vegetables like bell pepper and onion around the chicken.
6. Bake: Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Serve: Once cooked, remove the sheet pan from the oven. You can sprinkle sesame seeds on top for added flavor and garnish. Serve the Hawaiian chicken hot, and enjoy it with rice or a side salad.
### Tips:
– You can customize this recipe by adding other vegetables like broccoli or snap peas.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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