1/4 cup teriyaki sauce, 1/2 cup pineapple chunks, 1 pound boneless, skinless chicken breasts, and thinly sliced
One-fourth cup honey
1/4 cup soy sauce
One tablespoon of rice vinegar
Half a teaspoon of optional red pepper flakes
One cup of cooked rice
Half a cup of chopped broccoli
1/2 cup of red bell pepper, chopped
Directions:
Set the oven’s temperature to 400°F (200°C).
To marinate chicken, put the teriyaki sauce, rice vinegar, honey, soy sauce, and red pepper flakes (if using) in a bowl. For at least fifteen minutes, add the chicken and marinade it.
Put together: Arrange the rice, broccoli, red bell pepper, pineapple chunks, and marinated chicken on a large baking sheet.
Bake for 20 to 25 minutes.