Go Back
A colorful sheet pan teriyaki chicken and pineapple dish, freshly baked.

Sheet Pan Teriyaki Chicken & Pineapple — A Sweet & Savory Weeknight Hero

This easy sheet pan recipe features tender chicken and sweet pineapple coated in a delicious homemade teriyaki sauce, all roasted together for a quick and flavorful weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large baking sheet
  • parchment paper
  • medium bowl
  • small saucepan
  • whisk
  • large bowl

Ingredients
  

For the Teriyaki Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey (or maple syrup for a vegan option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For the Sheet Pan:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 large green bell pepper, cored and cut into 1-inch pieces
  • 1/2 red onion, cut into 1-inch pieces
  • 1 (20-ounce) can pineapple chunks, drained
  • Olive oil for drizzling
  • Salt and black pepper to taste
  • sesame seeds Optional garnishes
  • chopped green onions Optional garnishes
  • cooked rice or quinoa for serving

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger; set aside 1/4 cup of this sauce for later.
  • Pour the remaining sauce into a small saucepan, bring to a simmer, then whisk in the cornstarch slurry and cook until thickened; remove from heat and cool slightly.

Cooking

  • Combine the chicken, bell peppers, red onion, and drained pineapple in a large bowl, then toss with the thickened teriyaki sauce until evenly coated.
  • Spread the coated chicken and vegetables in a single layer on the prepared baking sheet, then drizzle with olive oil and season with salt and pepper.
  • Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp, stirring or basting with reserved sauce halfway through.

Serving

  • Remove from the oven, garnish with sesame seeds and chopped green onions if desired, and serve immediately with rice or quinoa.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. This recipe is also great for meal prep; simply store cooled leftovers in an airtight container for up to 3 days.