Sheet Pan Pineapple Chicken

[leilani]

Sheet Pan Pineapple Chicken

Serves 4

45m prep time

19m cook time

329 calories






FOR THE SHEET PAN:

1/2 cup teriyaki sauce

1/2 teaspoon garlic powder

1 tablespoon honey

1 lb uncooked chicken strips

1 large orange bell pepper, cut into strips

1 red onion, roughly chopped

2 cups fresh pineapple chunks

1 teaspoon vegetable oil


FOR THE GLAZE AND SERVING:

1 teaspoon cornstarch

1/4 cup teriyaki sauce

1 tablespoon honey

2 green onions, chopped


PREPARATION

Combine teriyaki sauce, garlic powder, and honey. In large bowl toss chicken, bell pepper, onion, and pineapple with sauce. Cover with plastic wrap. Allow to marinate in refrigerator for 30 minutes.


Preheat oven to 420˚F. Spread oil over large baking sheet. Spread chicken and vegetables over pan. Cook for 15-18 minutes or until chicken reaches an internal temperature of 165˚F.


While chicken and veggies are cooking whisk together cornstarch, teriyaki sauce, and honey for glaze. Microwave for 30-60 seconds or until thickened. Drizzle sauce over chicken and veggies and top with green onions.


Serve over rice, couscous, or noodles and enjoy.

link