Ingredients

The following ingredients have 4 Servings
  • 1/4 cup teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 3 boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 1/2 cups 1-inch cubes fresh pineapple
  • 2 medium carrots, cut diagonally into 1/2-inch slices
  • 1 medium red bell pepper, thinly sliced
  • 1 teaspoon sesame seed
  • 3 green onions, thinly sliced

Instruction

  • Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
  • Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.