Sheet Pan Pineapple Teriyaki Chicken (Print Version)
# Ingredients:
→ Protein
01 -
1 to 1.25 pounds boneless skinless chicken breasts, diced into bite-sized pieces
→ Marinade
02 -
¼ cup teriyaki sauce
03 -
2 tablespoons olive oil
04 -
2 tablespoons honey
05 -
1 to 2 tablespoons Asian chili garlic sauce
06 -
2 teaspoons ground ginger
07 -
1 teaspoon freshly ground black pepper
→ Vegetables & Fruits
08 -
1 ½ cups fresh pineapple, diced into bite-sized pieces
09 -
1 cup sugar snap peas
10 -
1 red bell pepper, trimmed and diced into bite-sized pieces
11 -
2 green onions, sliced into thin rounds
→ Additional Ingredients
12 -
2 tablespoons olive oil (for vegetables and pineapple)
13 -
Salt and pepper to taste
14 -
Sesame seeds for garnish (optional)
# Instructions:
01 -
Combine chicken, teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, and 1 teaspoon pepper in a large ziptop bag. Seal bag and distribute marinade evenly. Refrigerate for at least 30 minutes (overnight preferred).
02 -
Preheat oven to 475°F (245°C) and line a baking sheet with foil for easier cleanup.
03 -
Arrange pineapple, sugar snap peas, and bell pepper on the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste.
04 -
Using a slotted spoon or tongs, transfer marinated chicken to the baking sheet with vegetables, discarding remaining marinade. Toss to combine ingredients evenly.
05 -
Bake for approximately 15 minutes or until chicken is cooked through. Stir and flip ingredients halfway through baking to ensure even cooking. Monitor closely after 10 minutes as the high heat and natural sugars from pineapple can cause rapid browning.
06 -
Sprinkle green onions and optional sesame seeds over the dish before serving.
# Notes:
01 -
The high cooking temperature ensures quick cooking and caramelization, but requires careful monitoring to prevent burning.
02 -
For best flavor, marinate the chicken overnight.