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Servings: 8

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup teriyaki sauce
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 2 tsp ground ginger
  • 1 tsp ground black pepper
  • 2 cups pineapple chunks
  • 2 cups sugar snap peas
  • 1 red bell pepper


Add  chicken, teriyaki, 2 tablespoons olive oil, honey, ginger, and pepper to a bag.  Seal and marinate in refrigerator for at least 30 minutes.

Preheat oven to 425 F and line a baking sheet with foil. Add the pineapple, sugar snap peas and bell pepper to baking sheet, evenly drizzle with olive oil, and season with salt and pepper to taste.

Remove chicken from the bag and place it on the baking sheet (discard the bag with the marinade).

Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. 

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