Ingredients: |
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced
½ cup pineapple chunks, drained (fresh or canned)
¼ cup teriyaki sauce
¼ cup honey
¼ cup soy sauce
1 tablespoon rice vinegar
½ teaspoon red pepper flakes (optional)
1 cup cooked rice or cauliflower rice for a lower-carb option
-Optional: green onions and sesame seeds for garnish
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Directions: |
Directions:Preheat oven to 400°.
Prepare the marinade by mixing the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). NOTE: This will be the marinade and sauce.
Place thinly sliced chicken breasts in a large bowl or a zip-top bag. Pour half of the marinade over the chicken, ensuring all pieces are coated. Let it marinate for at least 15 minutes (or up to 1 hour in the fridge for more flavor).
Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the marinated chicken evenly on the sheet pan. Scatter the pineapple chunks over the chicken.
Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°. You can broil for an additional 2-3 minutes at the end for a bit of caramelization if desired.
While the chicken is baking, prepare the rice. Serve the chicken and pineapple over the rice, drizzling with the remaining marinade/sauce.
0Garnish: Optionally, sprinkle with chopped green onions and sesame seeds for added flavor and presentation. |
This recipe for Hawaiian Chicken is from