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
Scale
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.
