Hawaiian Sheet Pan Chicken with Pineapple and Sweet Potato
Servings
4 Servings
Ingredients
- 1 whole chicken cut into eighths
- ⅓ cup teriyaki sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 2 cups canned crushed pineapple
- 1 ¼ pound sweet potatoes cut into wedges
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 bunch scallions chopped
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Place chicken in center of sheet pan.
- In a small bowl, combine teriyaki sauce, sriracha, honey and crushed pineapple. Pour over chicken.
- In a separate bowl, toss sweet potato wedges with salt, pepper, chopped scallions and evoo. Place veggies around chicken.
- Roast for 1 hour and 15 minutes.
- Serve warm.