15-Minute Sheet Pan Pineapple Teriyaki Chicken
Serves 45 mins prep15 mins cook
This Sheet Pan Pineapple Teriyaki Chicken is fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.
0 servings
What you need
Instructions
-1 To a large ziptop bag add the chicken, teriyaki, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, 1 teaspoon pepper, seal bag, squish contents around to distribute evenly, and place bag in the fridge to marinate for at least 30 minutes (overnight is best). -1 Preheat oven to 475F and line a baking sheet with foil for easier cleanup. -1 To the baking sheet, add the pineapple, sugar snap peas, bell pepper, evenly drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste. -1 Using a slotted spoon or tongs, remove chicken from the bag and place it on the baking sheet (discard the bag with the marinade) and using a tongs or your hands, toss to combine it evenly with the other ingredients. -1 Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. Note – you are baking in a very hot oven, the chicken is cut into small pieces, and pineapple has a lot of natural sugars meaning things can go from under to overdone in 1 minute; keep a close eye on things starting at the 10 minute mark. -1 Evenly garnish with the green onions and optional sesame seeds before serving.View original recipe