High Protein Teriyaki Pineapple Chicken

This easy sheet pan pineapple teriyaki chicken combines tender chicken breast, juicy pineapple, crisp-tender vegetables, and a sweet and savory teriyaki marinade.

Ingredients

• 1 to 1.25 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
• ¼ cup teriyaki sauce
• 2 tablespoons olive oil, plus 2 tablespoons for drizzling over the pineapple, sugar snap peas, red bell peppers
• 2 tablespoons honey
• 1 to 2 tablespoons Asian chili garlic sauce, or to taste
• 2 teaspoons ground ginger
• 1 teaspoon freshly ground black pepper
• 1 ½ cups fresh pineapple, diced into bite-sized pieces
• 1 cup sugar snap peas
• 1 red bell pepper, trimmed and diced into bite-sized pieces
• Salt and pepper, for seasoning
• About 2 green onions, sliced into thin rounds for garnishing
• Sesame seeds, optional for garnishing

Instructions

1. Add the chicken, teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, and 1 teaspoon black pepper to a large zip-top bag. Seal and mix until evenly coated. Refrigerate for at least 30 minutes or overnight.
2. Preheat the oven to 475°F. Line a baking sheet with aluminum foil for easier cleanup.
3. Arrange the pineapple, sugar snap peas, and red bell pepper on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper.
4. Remove the chicken from the marinade using a slotted spoon or tongs. Place it on the baking sheet and toss with the pineapple and vegetables. Discard the used marinade.
5. Bake for approximately 15 minutes, stirring and flipping the ingredients halfway through. Begin checking at 10 minutes because the high oven temperature and natural sugars can cause rapid browning. Make sure the chicken reaches an internal temperature of 165°F.
6. Sprinkle the cooked chicken and vegetables with sliced green onions and optional sesame seeds. Serve warm with white rice, brown rice, cauliflower rice, or on its own.

Nutrition

Calories: 452 cal · Carbohydrates: 29 g · Protein: 49 g · Fat: 16 g · Fiber: 4 g · Sugar: 21 g