Ingredients
Equipment
Method
Preparation and Roasting
- Preheat oven to 425°F (220°C). Line a rustic metallic baking sheet with parchment paper.
- Toss chicken chunks, pineapple wedges, peppers, and red onion with oil and salt. Spread in a single layer on the pan.
- Roast for 15 minutes until chicken is golden-brown and pineapple is slightly charred.
- Pour teriyaki glaze over the pan and toss to coat every piece. Roast for another 5 minutes until glaze is glossy and bubbling.
- Sprinkle with toasted sesame seeds and fresh scallions before serving.
Nutrition
Notes
Always use fresh pineapple for the best charred results.
Dry the chicken thoroughly before roasting to ensure a golden-brown sear.
Dry the chicken thoroughly before roasting to ensure a golden-brown sear.
