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
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice
1/2 cup chopped broccoli
1/2 cup chopped red bell pepper
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using).
Add sliced chicken to the marinade and let sit for at least 15–30 minutes.
Line a baking sheet with parchment paper for easy cleanup.
Spread the marinated chicken, pineapple, broccoli, bell pepper, and rice in a single layer on the pan.
Bake for 20–25 minutes, stirring halfway through to ensure even cooking.
Remove from oven once chicken is fully cooked and vegetables are tender.
Garnish with chopped scallions or sesame seeds if desired and serve hot.
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