Sheet Pan Teriyaki Pineapple Chicken
Sheet Pan Teriyaki Pineapple Chicken is so easy but super yummy! This is a great one to prep the night before and then toss onto a sheet pan for a fast family dinner! This one is great for meal prepping lunches too!
Servings
5
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 1/3 cup Teriyaki sauce of choice
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 Tbsp honey
- 1Tbsp extra virgin olive oil + 2 tsp, divided
- 1.5 cups fresh pineapple, cut into 1 inch pieces
- 6oz snow peas
- 2 bell peppers, cut into 1 inch pieces
- 3 green onions, sliced for garnish (optional)
- Salt and pepper to taste
Step by Step Instructions
Step 1
Add chicken to a gallon sized storage bag.
Step 2
Add in Teriyaki sauce, garlic, ginger, honey and oil. Seal and shake to combine. Place in fridge to marinate for at least 2hrs but overnight is best.
Step 3
Preheat oven to 400F and line a sheet pan with parchment paper.
Step 4
Add pineapple and veggies to sheet pan. Drizzle with 2 tsp oil and season with salt and pepper to taste. Toss to combine.
Step 5
Pull chicken out of the bag with tongs (do not pour out) and add to sheet pan. Discard remaining marinade. Toss the chicken with veggies to combine.
Step 6
Bake for 20 minutes or until chicken reads 165F with an instant read thermometer. Garnish with green onions and serve over coconut rice, optional
Special Notes
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