Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) – a delicious recipe with fresh pineapple, pineapple juice, brown sugar, teriyaki sauce, garlic, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place all ingredients in a small bowl. Mix well until brown sugar is dissolved.
2
Use a blender or immersion blender to thoroughly mix the ingredients.
3
Add drained, rinsed and patted dry beans and cover bowl with plastic wrap and place in the refrigerator for eight hours or overnight. You can also put the marinade and beans in a jar with a lid. Gently shake or stir the beans every few hours.
4
Remove marinated chickpeas/garbanzo beans and drain. Poor drained peas onto a paper towel lined baking sheet and pat dry. Leave them out to air dry for about an hour. The dryer the chickpeas are the better.
5
Leave them out to air dry for about an hour; the dryer the chickpeas are the better.
6
Spray another baking sheet with nonstick spray then line with parchment paper. Bake in a 400u00b0 oven for 40 to 60 minutes, or until desired crispiness is obtained. Shake the pan every 15 minutes.
7
Allow to cool completely because the chickpeas finish crisping up as they cool. Place in a serving bowl and enjoy!
220
kcal
Calories
3
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup fresh pineapple, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1/4 cup teriyaki sauce (I used Kikkoman), and more.
Yes, Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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