Name: Teriyaki Chicken with Pineapple and Peppers
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: Asian
Ingredients: 1 lb raw boneless, skinless chicken breasts (cubed); ¼ cup teriyaki sauce; 2 tablespoons olive oil (plus a drizzle); 2 tablespoons honey; 2 tablespoons Thai sweet chili sauce; 2 20 oz cans of pineapple (drained); 1 red bell pepper (cut into strips); 1 green pepper (cut into strips); ½ teaspoon salt (plus a few turns of pepper, plus more to taste); 1 teaspoon sesame seeds (optional)

Description

A delicious teriyaki chicken dish featuring sweet pineapple and colorful peppers, perfect served over rice or noodles.

Ingredients

Scale

1 lb raw boneless, skinless chicken breasts (cubed)
¼ cup teriyaki sauce
2 tablespoons olive oil (plus a drizzle)
2 tablespoons honey
2 tablespoons Thai sweet chili sauce
2 20 oz cans of pineapple (drained)
1 red bell pepper (cut into strips)
1 green pepper (cut into strips)
½ teaspoon salt (plus a few turns of pepper, plus more to taste)
1 teaspoon sesame seeds (optional)

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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 for 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 for 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 sesame seeds if desired, add salt and pepper to taste and serve with rice or noodles. Spoon over any pan juices as desired for extra flavor.

Notes

Thinner pepper strips will be softer when cooked.
You can reserve drained pineapple for a different recipe.

Prep Time: 3 hours
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 15g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 70mg