Sheet-Pan Teriyaki Chicken & Pineapple

I have fallen in love with sheet pan recipes. They are quick, easy, and absolutely delicious. Sheet Pan Teriyaki Chicken and Pineapple is our newest favorite.

What You Will Need:

  • 1/4 cup teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 3 boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 1/2 cups 1-inch cubes fresh pineapple
  • 1/2 bag Crinkle Cut Fresh Carrots
  • 1 medium red bell pepper, thinly sliced
  • 1 teaspoon sesame seed
  • 3 green onions, thinly sliced
  • rice of choice
Ready for the Oven

What You Will Need to Do:

  1. Heat oven to 500°F. Spray sheet pan with cooking spray
  2. Slice 1 1/2 cups pineapple, medium size green pepper, and 3 boneless chicken breasts in bite size portions.
  3. In large bowl, combine 1/4 cup teriyaki sauce, tbsp honey, and tbsp Sriracha sauce with a whisk.
  4. Add 1/2 bag crinkle cut carrots and the bite sized chicken, pineapple, and bell pepper; gently toss to coat.
  5. Arrange in single layer on sheet pan.
  6. While cooking, prepare rice as directed on package, thinly slice the 3 green onions and measure out your tsp of sesame seeds. Set aside.
  7. Bake 14 to 16 minutes or until chicken is no longer pink in center.
  8. Serve with rice, garnished with tsp. sesame seeds and 3 thinly sliced green onions.

Simple & Scrumptious – Enjoy!

Click on image for a printable recipe.

What is your favorite sheet pan recipe? Please share in the comments below

I will be sharing at least one recipe a week, until next time – a latte of blessings & sparkles,

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