Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry

Name: Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry
Prep time: 15 min
Total time: 35 min
Yield: 4
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

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Betty Crocker Kitchens

Updated Apr 28, 2017

Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry

4.5 (108)

5 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 35 min
Servings 4
Ingredients 9

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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

Instructions

Step
1

Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
Step
2

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.
Step
3

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.

Nutrition

250 Calories

5g Total Fat

30g Protein

22g Total Carbohydrate

17g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 45

Total Fat: 5g; 7%

Saturated Fat: 1g; 6%

Trans Fat: 0g

Cholesterol: 75mg; 26%

Sodium: 860mg; 36%

Potassium: 540mg; 15%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 3g; 11%

Sugars: 17g

Protein: 30g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 60%; 60%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;