Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 cups fresh pineapple chunks
  • 2 large bell peppers (one red, one green), de-seeded and cut into 1-inch squares
  • 1 large red onion, cut into thick wedges
  • 1 tbsp extra virgin olive oil
  • 0.5 cup teriyaki sauce (thick/glaze style)
  • 2 tbsp pineapple juice
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp sriracha

Instructions:

  1. Position your oven rack in the center and preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or a silicone mat to prevent sticking.
  2. Toss 1.5 lbs chicken cubes with 1 tbsp neutral oil, 0.5 tsp salt, and 0.25 tsp pepper.
  3. In a separate bowl, toss the 2 large bell peppers and red onion wedges with 1 tbsp extra virgin olive oil.
  4. Spread the chicken, peppers, onion, and 2 cups pineapple chunks across the pan in a single layer. Cook 12 minutes until the chicken is starting to turn opaque.
  5. In a small bowl, whisk together the teriyaki sauce, pineapple juice, grated ginger, minced garlic, and sriracha to create the glaze.
  6. Remove the pan and drizzle half of the glaze over the ingredients, tossing gently with tongs to coat.
  7. Return the pan to the oven for an additional 8 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is bubbly and caramelized.