A quick and easy weeknight meal.
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- ½ cup pineapple chunks, drained (fresh or canned)
- ¼ cup low-sodium teriyaki sauce
- ¼ cup honey (consider using a smaller amount for lower sugar)
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (optional)
- 1 cup cooked brown rice or cauliflower rice for a lower-carb option
- Optional: green onions and sesame seeds for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Marinade: In a bowl, mix together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). This will be your marinade and sauce.
- Marinate the Chicken: Place the 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).
- Prepare the Sheet Pan: Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Arrange the Ingredients: Spread the marinated chicken evenly on the sheet pan. Scatter the pineapple chunks over the chicken.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). You can broil for an additional 2-3 minutes at the end for a bit of caramelization if desired.
- Serve: While the chicken is baking, prepare the cooked rice or cauliflower rice. Serve the chicken and pineapple over the rice, drizzling with the remaining marinade.
- Garnish: Optionally, sprinkle with chopped green onions and sesame seeds for added flavor and presentation.