by Maya Last Updated on 11 Comments
Jump to Recipe
This Paleo Teriyaki Chicken Bake is loaded with cauliflower, red bell peppers, pineapple, green onions, and a quick homemade paleo teriyaki sauce! I love this recipe for batch cooking at the start of the week and it even freezes well.
I think my favorite part of this Paleo Teriyaki Chicken Bake is the pineapple! I love how it burns just a bit around the edges and that char takes on a almost caramelized flavor.
Since I recommend baking it covered so the chicken doesn’t dry out I would suggest to pop it under the broiler for 3-5 minutes just to get some nice color on the chicken and vegetables. This is where I like to add the last little bit of teriyaki sauce as well so it gets nice and sticky.
RECIPE CARD
Paleo Teriyaki Chicken Bake
This Paleo Teriyaki Chicken Bake is loaded with cauliflower, red bell peppers, pineapple, green onions, and a quick homemade paleo teriyaki sauce!
Course Main Course
Cuisine American
Keyword dinner, easy, lunch
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4
★ Review Print
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 1.5 lb boneless skinless chicken breast
- 6 cups cauliflower rice
- 1 cup fresh pineapple (diced)
- 1 red bell pepper (diced)
- 4 green onions (thinly sliced)
- 1 batch paleo teriyaki sauce
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 375° F. Make the Paleo Teriyaki Sauce according to its directions (link in post above)
Place the cauliflower rice in a 13 x 9 casserole dish and top with diced pineapple, red bell pepper, green onions, and chicken breasts.
Drizzle the chicken and vegetables with all but 2 tablespoons of the sauce. Cover tightly with foil and bake for 40 minutes.
Remove foil and top with remaining glaze. Place under the broiler for 3-5 minutes to add some color to the bake.
Nutrition Information Per Serving
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 0
Fat 0g
Protein 0g
Total Carbs 0g
Net Carbs 0g
Fiber 0g
Sugar 0g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Reader Interactions
Barb
ReplyHelp! I can’t find the teriyaki sauce recipe. I have read every single word on this page and there isn’t a lnk in the post or the recipe?
jennifer
Replythis was wonderful but there was a lot of liquid in the pan. is there anyway around that? it was almost like soup under the chicken! really good soup….
Lauren
ReplyHi Jennifer, I can try and troubleshoot a bit…What kind of cauliflower rice did you use? Was your chicken fresh or frozen?
Amanda
ReplyI have yet to successfully make cauliflower rice but this recipe looks delicious I might give it another try.
Alisa Fleming
ReplyA FREE ebook?! Now that is awesome. Love, love, love this recipe and can definitely use a healthier teriyaki sauce.
Kelly @ TastingPage
ReplyLooks like a great and healthy way to start the week. Love all of the ingredients!
Kortney // Allergy Girl Eats
ReplySounds like the perfect meal for summer! I bet the pineapple would be my fav part too.
Amy Eilert
ReplyThis recipe looks great! I was wondering when you say “cauliflower rice” if you mean to chop up the cauliflower and cook it like you normally would for cauliflower rice? Or just chop it up and let it cook in the oven?
Lauren
ReplyJust process into “rice” and let it cook in the oven, you can even use frozen with no need to defrost.
Lindsey
ReplyBaked pineapple is my favorite! This looks amazing! Thank you so much for sharing this creative post!
Rebecca @ Strength and Sunshine
ReplyWe love homemade teriyaki chicken in this house!
