Pineapple Teriyaki Chicken Pan (Print Version)
# Ingredients:
→ Protein
01 -
1 to 1.25 pounds chicken breasts without skin or bones, cut into small chunks
→ Marinade
02 -
¼ cup teriyaki sauce
03 -
2 tablespoons olive oil
04 -
2 tablespoons honey
05 -
1 to 2 tablespoons spicy Asian chili garlic sauce
06 -
2 teaspoons ginger powder
07 -
1 teaspoon black pepper, freshly ground
→ Vegetables & Fruits
08 -
1 ½ cups pineapple chunks, freshly cut
09 -
1 cup sugar snap peas
10 -
1 red bell pepper, cut into small chunks
11 -
2 green onions, thinly sliced
→ Additional Ingredients
12 -
2 tablespoons olive oil (for cooking fruits and veggies)
13 -
Salt and pepper as needed
14 -
Optional sesame seeds for topping
# Instructions:
01 -
Mix your chicken with teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, and 1 teaspoon pepper in a big ziplock bag. Squeeze out air, seal it, and shake to coat everything. Let it sit in the fridge for at least 30 minutes but overnight works better.
02 -
Turn your oven up to 475°F (245°C) and put foil on a baking sheet to make cleanup easier later.
03 -
Spread your pineapple, sugar snap peas, and bell pepper across the foil-lined sheet. Pour 2 tablespoons olive oil over them and add salt and pepper how you like it.
04 -
Grab your chicken from the bag with tongs or a slotted spoon, leaving the extra marinade behind. Add it to the pan with your fruits and veggies, then mix everything together.
05 -
Stick it all in the oven for about 15 minutes until the chicken isn't pink anymore. Halfway through, stir everything around. Keep an eye on it after 10 minutes since the heat is high and the sweet pineapple can burn fast.
06 -
Scatter green onions and sesame seeds on top if you want before bringing it to the table.
# Notes:
01 -
The super hot oven makes everything cook fast and get tasty brown edges, but you'll need to watch it closely so nothing burns.
02 -
Let the chicken soak in the marinade all night for the tastiest results.