1. Preheat the oven to 420 F. Mist a baking sheet with nonstick oil spray and set aside. 2. In a medium bowl, combine chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey

Step 1: Cook the chicken. Heat the oil in a large skillet or wok over medium-high heat. When it's hot, add the sliced chicken breast, spreading the pieces out so there's room between them. Cook the chicken for 5-10 minutes, turning the pieces several times.

Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so). In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce).

Preheat oven to 400 degrees F and lightly grease a large baking sheet with cooking spray or oil. Combine the chicken and 1/4 of the cooled orange teriyaki sauce in a large bowl. Toss to coat and let marinate while the oven preheats. Place vegetables on the baking sheet and toss with 1/2 of the remaining orange teriyaki sauce.

Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through.

teriyaki chicken in pan