One-Sheet Pineapple Chicken with Teriyaki Glaze - Joy Bauer

Preparation: Preheat the oven to 420°. Mist a baking sheet with nonstick oil spray and set aside.In a medium bowl combine chicken, bell pepper and onion (do not add the pineapple yet, as it can make the chicken mushy). Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes, if time allows (no worries if you don’t have time to marinate).Spread mixture evenly on prepared baking sheet in one layer, adding pineapples and tossing gently to combine. Cook in oven for 15 to 18 minutes or until chicken is cooked through and the vegetables start to caramelize.To make teriyaki glaze: In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved. Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency. Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken. Garnish with optional scallions and fresh parsley.Serve over brown rice, quinoa or veggie rice (such as cauliflower rice), or quinoa. You can also create yummy wraps using large lettuce leaves or tortillas. Try this One Sheet Roasted Chicken and Brussels Sprouts.