Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry

 


Ingredients

  • 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
  • 2
    medium carrots, cut diagonally into 1/2-inch slices
  • 1
    medium red bell pepper, thinly sliced
  • 1
    teaspoon sesame seed
  • 3
    green onions, thinly sliced

Steps

1 Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

2 In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.

3 Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

 

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