Stoked at Home

0 The first thing you want to do or even try to do ahead of time is make the teriyaki sauce. The sauce will need time to cool down before marinating the chicken in it. This can be stored in the fridge for up to two weeks. If you don't have the time, you can always buy store bought. 
1 For the Teriyaki Sauce- combine all of the ingredients (including the cornstarch) in a small saucepan, using a whisk to stir everything together and break up the cornstarch. Bring the sauce to a rolling boil until the sauce begins to thicken, about 3 minutes. Boil until your desired consistency, but keep in mind, it will thicken a little once cooled.
2 Once the sauce has cooled down for about 20 minutes, pour 1/2 up of the teriyaki sauce over the chicken, give it a toss and let it marinate while you chop the veggies or up to two hours.
9 At this point I like to go ahead and cook my coconut rice in the instant pot by adding the rice + coconut milk and placing it on the rice setting. It's best to let it slow release while cooking everything else!
3 In the meantime, preheat the oven to 425℉ and chop your veggies.
4 Using an extra large sheet pan (linked above) line out all of your veggies + chicken, making sure there is a good distance between the chicken and the pineapple.
5 Season the veggies with salt, pepper and garlic powder. Drizzle on about 1/4 cup of the sauce all over the veggies and give everything a light spray of olive oil.
6 Place the sheet pan in the oven and set the timer for 15 minutes. 
7 After 15 minutes, check the chicken and if you think it is almost done, place the oven and broil for another 5 minutes. Always be sure your chicken has reached an internal temperature of 165℉.
10 Serve over the rice and top with chopped cilantro, green onions + extra sauce!