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HAWAIIAN SHEET PAN CHICKEN
A quick and easy weeknight meal. The original recipe called for rice, but we prefer a good yaki soba noodle. We also like to use some butternut squash now and then or whatever veggies I have in the drawer that need used up. Enjoy and adapt this delicious and easy Hawaiian Chicken Sheet Pan to your liking!

1 pound boneless, skinless chicken tenders
1/2 cup pineapple chunks, drained
1/4 cup QUALITY teriyaki sauce
1/4 cup QUALITY honey
1/4 cup Bragg’s Liquid Aminos
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice or yaki soba noodles
1/2 cup chopped broccoli or diced butternut squash
1/2 cup chopped red bell pepper, seeds and ribs removed then sliced
Sliced red onion

• Preheat your oven to 400°.
• Lightly spray baking sheet with non-stick baking spray.
• In a bowl, combine the teriyaki sauce, honey, soy sauce, rice wine vinegar and red pepper flakes.
• Add the chicken and marinate for at least 1 hour.
• Place the chicken, pineapple chunks, rice (if using), broccoli, butternut squash and red bell pepper on a large baking sheet.
• Bake 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
• Serve immediately and enjoy!

NOTES:

• For a spicier dish, add MORE red pepper flakes to the marinade. If using yaki soba noodles add them during the last 10 minutes.