Description
Savory, sticky teriyaki meets sweet pineapple and crisp veggies—all baked on a single sheet pan. This easy, Whole30-friendly dish packs flavor and freshness into every bite, making it a dream for both weeknight dinners and meal prep.
Ingredients
Teriyaki Sauce
⅔ cup coconut aminos
6 tbsp fresh pineapple juice
4 tbsp apple cider vinegar
4 cloves garlic, minced
4 tsp fresh minced ginger
2 tbsp sesame oil
2 tbsp arrowroot starch
2 tbsp water
Main Ingredients
3 lbs chicken breast, cut into bite-sized pieces
3 cups diced pineapple
2 red bell peppers, diced
2 medium red onions, diced
½ cup fresh cilantro, diced (optional)
4 tbsp green onion (optional)
4 tbsp toasted sesame seeds
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment.
Whisk the sauce: In a small saucepan, combine coconut aminos, pineapple juice, vinegar, garlic, ginger, and sesame oil. Bring to a simmer. Mix arrowroot with water, then whisk into sauce. Stir until thickened, then remove from heat.
Toss and spread: In a large bowl, combine chicken, pineapple, bell pepper, and red onion. Pour in teriyaki sauce and toss to coat.
Bake: Spread evenly on the sheet pan and roast for 25–30 minutes, stirring halfway, until chicken is cooked through and veggies are tender.
Finish strong: Top with sesame seeds, green onion, and cilantro (if using). Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350/serving
- Fat: 14g/serving
- Carbohydrates: 18g/serving
- Fiber: 3g/serving
- Protein: 32g/serving