Ingredients
Servings: ￩￫
| 1 | Cup Pineapple Juice, unsweetened (juice from canned pineapple in juice not syrup) |
| 4 | Tbsp Soy Sauce, low sodium |
| 2 | Tbsp Rice Vinegar |
| 3 | Tbsp Chili Paste or Sriracha Sauce |
| 1 | Tbsp Coconut or Raw Sugar |
| 2 | Tbsp Toasted Sesame Oil |
| 1 | Tbsp Sesame Seeds |
| .25 | Cup Green Onions or Scallions, diced |
| 3 | Pounds Chicken Breasts, Boneless and Skinless |
| 2 | Medium Sweet Potatoes, cubed |
| 1 | Cup Red Bell Pepper, cut into large pieces (approximately one medium red bell pepper) |
| 1 | Cup Pineapple Chucks (one can of pineapple in juice, not syrup) |
| 2 | Cups String Green Beans |
| 1 | Medium Red Onion, cut into large wedges |
| 2 | Tbsp Toasted Sesame Oil |
| 2 | Tbsp Teriyaki Sauce |
| 1 | Tsp Kosher Salt |
| .5 | Tsp Paprika |
Instructions
In a mixing bowl or large measuring cup, combine first ingredients up to the green onions/scallions. Add the chicken to a gallon zip-lock bag and pour the marinade over top. Seal the top making sure to remove as much air as possible then gently massage the marinade into the chicken for a minute or so. Place bag in the refrigerator for at least 4 hours, no longer than 24 hours. You can also freeze the chicken at this point for up to three months. Defrost before proceeding to the next step.
Heat oven to 400º. Line a rimmed baking sheet with parchment paper. Remove chicken from marinade and place on sheet. Discard remaining marinade.
Add vegetables, sesame oil, teriyaki sauce, salt, and pepper in a large bowl and toss until vegetables are coated.
Place vegetables on the baking sheet around the chicken.
Bake 40-50 minutes.
Once chicken is cooked, remove from oven and place on a serving platter. Garnish with additional sesame seeds before serving (optional).
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