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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