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Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry

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By Betty Crocker Kitchens
Updated Apr 28, 2017
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No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.

Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry

  • 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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