This Teriyaki Chicken Stir Fry Sheet Pan Meal is such an easy, tasty dinner idea. With hints of ginger, it's gluten free and paleo and makes great leftovers!
Place all the ingredients into your Vitamix and blend well until smooth.
Place the chopped vegetables and pineapple into one bowl and the chopped chicken into another bowl.
Pour 2/3 of the sauce over the vegetable mixture and blend well until coated.
Pour the remaining sauce over the chicken and stir well until coated.
Allow the ingredients to sit and marinate for 30-60 minutes.
Preheat your oven to 375F and spread parchment paper over a baking sheet.
Distribute the ingredients evenly over the baking sheet, until you have an even layer.
Bake for 20-25 minutes, until the chicken is cooked and the vegetables have the consistency you desire.