Ingredients
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
Preparation
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.
