Sheet Pan Pineapple Chicken
Cubed chicken marinated in teriyaki, honey, and Thai sweet chili sauce, then roasted on a single pan with pineapple and peppers until tender and golden.
Ingredients
- 1.5 lb raw boneless, skinless chicken breasts cubed
- ¼ c teriyaki sauce
- 2 T olive oil plus a drizzle
- 2 T honey
- 2 T Thai sweet chili sauce
- 2 20 oz cans of pineapple drained
- 1 red bell pepper cut into strips
- 1 green pepper cut into strips
- 1/2 t salt + a few turns of pepper plus more to taste
- 1 t sesame seeds optional
Instructions
- Cut chicken into 1-inch cubes. Slice peppers into strips (thinner strips will be softer when cooked). Drain pineapple chunks (reserve for a different recipe if desired). Set all aside.
- Whisk together teriyaki sauce, olive oil, honey, and sweet chili sauce. Add cubed chicken and just HALF of the sauce to a gallon zipper bag and seal tightly. Refrigerate 3 hours.
- Heat oven to 450°F. Remove bag of chicken from fridge to come closer to room temp as oven preheats. Prepare a large baking pan with parchment paper or cooking spray.
- In a large bowl: Toss pineapple chunks and pepper slices with a drizzle of olive oil, salt, and pepper. Add chicken and the remaining sauce; toss to coat. Add all of the marinade from the bag too if you want this a bit saucier.
- Spread in a single layer on the baking sheet, trying not to crowd pieces too closely. (If your pan is small, you may need to cook in two pans or cook one after the other.) Roast 7 minutes, remove from oven and use tongs to turn chicken and peppers, then roast 8–10 minutes more until cooked through and sticky.
- Garnish with a sesame seeds if desired, add S&P to taste and serve with rice or noodles. Spoon over any pan juices as desired for extra flavor.
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