Ingredients
- 1 to 1.25 1 to 1.25 1.25 pounds boneless, skinless, chicken breasts, diced into bite-sized pieces
- 1/4 1/4 1/4 cup teriyaki sauce
- 2 2 2 tablespoons olive oil, plus 2 tablespoons for drizzling over the pineapple, sugar snap peas, red bell peppers
- 2 2 2 tablespoons honey
- 1 to 2 1 to 2 to tablespoons Asian chili garlic sauce, or to taste
- 2 2 2 teaspoons ground ginger
- 1 1 1 teaspoon freshly ground black pepper
- 1 1/2 1 1/2 1/2 cups fresh pineapple, diced into bite-sized pieces
- 1 1 1 cup sugar snap peas
- 1 1 1 red bell pepper, trimmed and diced into bite-sized pieces
- salt and pepper, for seasoning
- 2 2 about 2 green onions, sliced into thin rounds for garnishing
- sesame seeds, optional for garnishing
Preparation
Step 1
To a large ziptop bag add the chicken, teriyaki, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, 1 teaspoon pepper, seal bag, squish contents around to distribute evenly, and place bag in the fridge to marinate for at least 30 minutes (overnight is best).
Preheat oven to 475F and line a baking sheet with foil for easier cleanup.
To the baking sheet, add the pineapple, sugar snap peas, bell pepper, evenly drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
Using a slotted spoon or tongs, remove chicken from the bag and place it on the baking sheet (discard the bag with the marinade) and using a tongs or your hands, toss to combine it evenly with the other ingredients.
Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. Note – you are baking in a very hot oven, the chicken is cut into small pieces, and pineapple has a lot of natural sugars meaning things can go from under to overdone in 1 minute; keep a close eye on things starting at the 10 minute mark.
Evenly garnish with the green onions and optional sesame seeds before serving. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.