If you’re craving a vibrant, flavorful dish that’s as easy to make as it is delightful to eat, look no further than this Sheet Pan Teriyaki Chicken and Pineapple Recipe. Juicy chicken breasts roast alongside sweet pineapple chunks and colorful bell peppers, all glazed in a luscious teriyaki-honey sauce that caramelizes beautifully in the oven. This recipe brings together savory, sweet, and tangy notes with minimal fuss, delivering a meal that feels special yet comes together in just around 45 minutes. It’s the perfect balance of healthy ingredients, bold flavors, and vibrant colors that will have you reaching for seconds in no time.
Ingredients You’ll Need
The magic of this Sheet Pan Teriyaki Chicken and Pineapple Recipe lies in its simplicity and the thoughtful selection of ingredients. Each one contributes a unique texture, flavor, or visual appeal to the dish, creating a harmonious blend that’s easy to prepare and impressively delicious.
- 4 boneless, skinless chicken breasts: These provide tender, juicy protein that soaks up the teriyaki glaze perfectly.
- 1 pineapple, peeled, cored, and cut into 1-inch chunks: Adds a burst of natural sweetness and juiciness that complements the savory chicken.
- 1 red bell pepper, sliced: Brings vibrant color and a subtle crunch to the dish.
- 1 yellow bell pepper, sliced: Offers a milder sweetness and brightens up the pan with cheerful yellow hues.
- 1 small red onion, sliced: Introduces a mild sharpness that balances the dish’s sweetness.
- 1 tablespoon olive oil: Helps the veggies roast to a tender, slightly caramelized perfection.
- 1 teaspoon garlic powder: Adds a warm, savory undertone that lifts the entire flavor profile.
- Salt and pepper to taste: Essential seasoning to enhance every ingredient.
- 1/2 cup teriyaki sauce: The soul of the recipe, giving it that classic sweet-savory glaze.
- 2 tablespoons soy sauce: Adds umami depth and a bit of saltiness.
- 1 tablespoon honey: Provides natural sweetness to balance the acidity.
- 1 tablespoon rice vinegar: A splash of brightness that cuts through the richness of the sauce.
- 1 tablespoon sesame seeds (for garnish): Adds a subtle nutty crunch and lovely visual contrast.
- 2 green onions, sliced (for garnish): Offers a hint of freshness and an extra pop of green.
- Cooked rice (optional, for serving): Perfect for soaking up all the delicious juices from the pan.
How to Make Sheet Pan Teriyaki Chicken and Pineapple Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking. This simple prep sets you up for an easy cleanup and ensures your chicken and veggies roast evenly without fuss.
Step 2: Toss the Veggies and Pineapple
In a large bowl, combine the pineapple chunks, red and yellow bell peppers, and sliced red onion. Drizzle with olive oil, sprinkle with garlic powder, and season with salt and pepper. Toss everything together until the pieces are coated evenly. This step not only flavors the veggies but also helps them roast to tender, caramelized perfection alongside the chicken.
Step 3: Arrange Chicken and Veggies on the Sheet Pan
Spread the seasoned vegetable and pineapple mixture evenly across the baking sheet. Nestle the chicken breasts right in among the colorful bed of produce. Positioning everything in one layer will allow for even roasting and caramelization in the oven.
Step 4: Make and Pour the Teriyaki Glaze
In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and rice vinegar until combined. Pour this luscious glaze generously over the chicken breasts and vegetables, making sure each piece gets coated well. This glaze is the heart of the Sheet Pan Teriyaki Chicken and Pineapple Recipe, bringing wonderful sweet-salty balance to every bite.
Step 5: Roast and Wait
Place the baking sheet in your preheated oven and roast for 25 to 30 minutes. The chicken is perfectly cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and the veggies should be tender and lightly caramelized. Your kitchen will smell incredible during this time!
Step 6: Rest and Garnish
Once the chicken and veggies come out of the oven, let them rest for a few minutes right on the pan. This brief pause allows the juices to redistribute, ensuring juicy chicken every time. Just before serving, sprinkle with sesame seeds and sliced green onions for added crunch, flavor, and a beautiful finishing touch.
Step 7: Serve and Enjoy
Serve your Sheet Pan Teriyaki Chicken and Pineapple Recipe hot, ideally over a bed of fluffy cooked rice to soak up the delicious sauce. It’s an effortlessly elegant meal that’s perfect for weeknight dinners or casual gatherings alike.
How to Serve Sheet Pan Teriyaki Chicken and Pineapple Recipe
Garnishes
Adding sesame seeds and fresh green onions as garnishes not only enhances the dish’s visual appeal but also brings delightful contrasting textures. The sesame seeds add a subtle nuttiness with a satisfying crunch, while the green onions provide a fresh, crisp bite that balances the sweet and savory glaze.
Side Dishes
If you want to round out this sheet pan sensation, steamed jasmine or basmati rice is a perfect side that soaks up every drop of sauce. For a lighter option, serve alongside a fresh green salad or crunchy slaw to add crisp freshness that complements the warm, roasted flavors.
Creative Ways to Present
For a fun twist, serve this Sheet Pan Teriyaki Chicken and Pineapple Recipe in lettuce cups for a low-carb option or pile the chicken and veggies over quinoa or cauliflower rice to change up the grain base. You can also offer extra teriyaki glaze on the side for dipping or drizzling to suit every guest’s taste preferences.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Sheet Pan Teriyaki Chicken and Pineapple Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and veggies coated in sauce helps maintain moisture and flavor.
Freezing
If you want to save portions for a longer time, this dish can be frozen for up to 2 months. Freeze in a shallow, airtight container and thaw overnight in the refrigerator before reheating to preserve the texture and taste.
Reheating
To reheat, place leftovers on a baking sheet and warm in a 350-degree Fahrenheit oven for about 10-15 minutes to revive the roasted texture. Alternatively, microwave on medium power, but be aware that the vegetables may lose some crispness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great due to their natural juiciness and slightly richer flavor. Just keep an eye on cooking time as thighs might cook a little faster or slower depending on their size.
What can I substitute for pineapple if I don’t like it?
If pineapple isn’t your favorite, mango or peach chunks are lovely alternatives that bring a similar sweetness and juiciness. Even apple pieces can work, though they’ll have a firmer texture.
Is this recipe gluten-free?
To keep this recipe gluten-free, make sure to use gluten-free teriyaki sauce and soy sauce alternatives such as tamari. The other ingredients are naturally gluten-free.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with firm tofu or tempeh, and roast following the same instructions. The teriyaki glaze works beautifully with plant-based proteins.
How spicy is this dish?
This recipe is mild and sweet with no spicy heat, perfect for all palates. If you’d like, you can add a pinch of red pepper flakes or a drizzle of sriracha for extra kick.
Final Thoughts
This Sheet Pan Teriyaki Chicken and Pineapple Recipe is hands-down one of those dishes that feels fancy but is incredibly practical to make. The combination of juicy chicken, caramelized pineapple, and colorful veggies all coated in a glossy, flavorful sauce is pure comfort on a plate. I encourage you to give this recipe a try—you’ll have a delicious, balanced meal on your table with minimal effort and maximum flavor. It’s sure to become a go-to favorite in your cooking rotation!
Print
Sheet Pan Teriyaki Chicken and Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American
Description
This Sheet Pan Teriyaki Chicken and Pineapple recipe offers a flavorful and easy meal, featuring tender boneless chicken breasts roasted alongside sweet pineapple chunks and colorful bell peppers. The dish is coated in a homemade teriyaki glaze made from soy sauce, honey, and rice vinegar, then garnished with sesame seeds and fresh green onions. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 1 pineapple, peeled, cored, and cut into 1-inch chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Teriyaki Sauce
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Optional
- Cooked rice, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
- Prepare Vegetables: In a large bowl, combine pineapple chunks, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper. Toss well to coat everything evenly.
- Arrange on Sheet Pan: Spread the chicken breasts and the vegetable mixture evenly across the prepared baking sheet.
- Make Teriyaki Glaze: In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and rice vinegar until well combined. Pour the sauce over the chicken and vegetables, making sure the chicken is generously coated.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Rest and Garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Sprinkle sesame seeds and sliced green onions over the dish for garnish.
- Serve: Serve the teriyaki chicken and pineapple hot, optionally over a bed of cooked rice for a complete meal.
Notes
- Ensure chicken breasts are roughly even in thickness for consistent cooking.
- You can substitute chicken thighs for a juicier option.
- Adjust honey quantity for sweeter or less sweet sauce to your preference.
- Use gluten-free soy sauce if needed for gluten-free diet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a sprinkle of red pepper flakes before roasting can add a nice spicy kick.
