Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1½ cups fresh pineapple chunks
- 1 red bell pepper, diced
- 1 cup sugar snap peas
- 2 tbsp olive oil
- ½ cup teriyaki sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 1 tsp chili garlic sauce (optional, for heat)
- Salt and pepper, to taste
- Sesame seeds & chopped green onions (for garnish)
Instructions
-
Preheat the Oven:
- Preheat oven to 450°F (230°C).
- Line a baking sheet with foil for easy cleanup.
-
Make the Marinade:
- In a large bowl, whisk together teriyaki sauce, honey, ground ginger, and chili garlic sauce.
- Add chicken pieces and toss to coat evenly.
-
Assemble on the Baking Sheet:
- Spread the marinated chicken onto the prepared baking sheet.
- In the same bowl, toss pineapple, bell pepper, and sugar snap peas with olive oil, salt, and pepper.
- Arrange the veggies and pineapple around the chicken.
-
Bake:
- Bake for 15 minutes, or until the chicken is cooked through and veggies are tender.
-
Garnish & Serve:
- Remove from the oven and garnish with sesame seeds and chopped green onions.
- Serve hot over steamed rice, quinoa, or noodles.
Notes
- Spicier Version: Add extra chili garlic sauce or red pepper flakes.
- Swap the Protein: Use shrimp, tofu, or beef instead of chicken.
- More Veggies: Try broccoli, zucchini, carrots, or baby corn.
- Homemade Teriyaki Sauce: Make your own with soy sauce, garlic, ginger, and honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sheet Pan, Baked
- Cuisine: Asian-inspired
- Diet: Gluten Free
