Yields: 4 servings

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients:

* Protein:

* 1 pound boneless, skinless chicken breasts, thinly sliced

* Fruits & Vegetables:

* 1/2 cup pineapple chunks, drained

* 1 cup broccoli florets (or more, as shown in your image)

* 1 red bell pepper, sliced (or diced, as shown in your image)

* Sauce & Glaze:

* 1/4 cup teriyaki sauce

* 1/4 cup honey

* 1 tablespoon soy sauce (optional, for depth)

* 1 teaspoon ginger, minced or grated (optional)

* 1 clove garlic, minced (optional)

* 1 tablespoon olive oil or cooking spray

* Salt and pepper to taste

* Base (Optional, as shown in your image):

* Cooked rice (white or brown)

* Garnish (Optional):

* Fresh parsley or cilantro, chopped

* Sesame seeds

Instructions:

1. Prepare the Ingredients:

* Slice Chicken: Thinly slice the chicken breasts into strips or bite-sized pieces.

* Prepare Vegetables: Cut the broccoli into florets and slice or dice the red bell pepper.

* Drain Pineapple: Drain the pineapple chunks.

2. Marinate the Chicken (Optional, but Recommended):

* Combine Marinade: In a bowl, combine the teriyaki sauce, soy sauce (if using), minced ginger (if using), and minced garlic (if using).

* Marinate: Add the sliced chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator for more flavor.

3. Assemble the Sheet Pan:

* Preheat Oven: Preheat your oven to 400°F (200°C).

* Prepare Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.

* Arrange Ingredients: Arrange the marinated chicken (or plain chicken if not marinating) in a row on one side of the sheet pan. Arrange the pineapple chunks, broccoli florets, and red bell pepper in separate sections as shown in your image.

* Season: Season the chicken and vegetables with salt and pepper to taste.

4. Bake:

* Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).

5. Make the Honey Glaze:

* Combine Glaze: While the chicken and vegetables are baking, combine the honey in a small saucepan over medium-low heat. Heat until it starts to thin slightly. You can add a splash of soy sauce or a pinch of ginger to the honey for extra flavor.

6. Glaze and Serve:

* Glaze: Drizzle the honey glaze over the cooked chicken and vegetables.

* Optional Base: If using rice, place a layer of cooked rice on the sheet pan before adding the chicken and vegetables.

* Garnish: Garnish with fresh parsley or cilantro and sesame seeds (if desired).

* Serve: Serve the Hawaiian Chicken Sheet Pan immediately.

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