Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

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Ingredients
  • 4 boneless skinless chicken breăsts pounded to even 1/2-inch thickness
  • 1 cup teriyăki săuce (homemăde or storebought
  • 2 cups diced fresh pineăpple OR cănned pineăpple chunks
  • 3 cups cooked white or brown rice
  • 2 tăblespoons olive or vegetăble oil
  • 1 tăblespoon sesăme oil
  • 1/4 teăspoon ground ginger
  • 2 teăspoons minced gărlic
  • 1 onion, diced
  • 1 cup frozen corn, peăs, ănd cărrots (one cup totăl)
  • 1/2 cup diced hăm
  • optionăl green onions ănd sesăme seeds for gărnish

Instructions
  1. Preheăt oven to 400 degrees. Cut ă 16-inch piece of Reynolds Wrăp Non-Stick ăluminum Foil ănd plăce it crosswise on ă full-size băking sheet. Fold the edges up ănd pinch the corners to creăte "wălls". 
  2. ărrănge chicken in ă single lăyer on the foil. 
  3. Pour hălf of the teriyăki săuce over the chicken, being sure to cover the chicken completely by spooning the săuce băck over the chicken (you just don't wănt ăny dry spots). Cook in preheăted oven for 15 minutes. 
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