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Prep Time

Prep Time

15 min

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Total Time

40 min

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Calories per serving


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Ingredients (6)
  • 1 pound boneless, skinless chicken thighs, trimmed and cut in half
  • 2 tablespoons vegetable oil
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained, reserve juice
  • 1/4 cup teriyaki baste and glaze
  • 1 red bell pepper, cut into chunks
  • 2 cups quartered brussels sprouts
  1. Preheat oven to 425°F. Toss chicken, vegetable oil, pineapple, 2 tablespoons reserved juice, teriyaki sauce, bell peppers, and Brussels sprouts together in a large bowl, to coat.
  2. Spread mixture in a single layer on a baking sheet coated with cooking spray.
  3. Roast for 25 min. or until chicken is cooked through. Season to taste with salt and pepper.

    NOTE: Broil on high heat for 1 minute to further brown chicken and vegetables.