Easy Sheet Pan Teriyaki Chicken and Pineapple Delight

Catch the scent of sweet, caramelized pineapple mingling with savory teriyaki chicken wafting through your kitchen. This Sheet Pan Teriyaki Chicken and Pineapple is like a tropical vacation for your taste buds, bursting with flavors that will make you dance in your kitchen (or at least do a little shimmy). For more inspiration, check out this Teriyaki Salmon Sushi Bowl recipe.

Picture this: a weeknight dinner that’s not just quick but also feels like a celebration. I remember the first time I made this dish; my family couldn’t believe it was homemade. As they devoured each bite, I realized that this recipe was destined to be a staple in our home. Perfect for those cozy family dinners or when you want to impress unexpected guests, this dish guarantees an amazing flavor experience.

Ingredients for Sheet Pan Teriyaki Chicken and Pineapple

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Aim for about 3-4 chicken breasts, depending on how many ravenous mouths you’re feeding.
• Fresh Pineapple: Choose a ripe pineapple for sweetness; it adds a tropical punch that pairs beautifully with the chicken.
• Bell Peppers: A mix of red and yellow adds color and crunch; plus, they’re packed with vitamins!
• Fresh Garlic: Use firm garlic cloves to enhance the dish’s flavor profile; fresh is always best!
• Low-Sodium Soy Sauce: This provides the salty umami flavor without overwhelming the dish; perfect balance is key.
• Honey: Adds sweetness to counteract the saltiness of soy sauce; feel free to adjust based on your taste.
• Sesame Oil: Just a splash enhances the overall depth of flavor; it’s like liquid gold!
• Ginger: Fresh ginger gives warmth and zest, making every bite sing with flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Teriyaki Chicken and Pineapple

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Get ready for some serious cooking magic while dreaming of sandy beaches.

Step 2: Prepare the Chicken

In a large bowl, combine your boneless chicken breasts with soy sauce, honey, sesame oil, minced garlic, and grated ginger. Let them marinate while you chop other ingredients—no one likes waiting around!

Step 3: Chop Fruits and Veggies

While that chicken gets cozy in its marinade, chop your pineapple into bite-sized chunks and slice bell peppers into strips. The vibrant colors will make you feel like an artist in a culinary gallery.

Step 4: Arrange on Sheet Pan

Grab a large sheet pan and arrange your marinated chicken in the center. Scatter pineapple chunks and bell pepper strips around it like confetti at a party—because let’s face it, food should always feel festive!

Step 5: Bake Away

Pop that sheet pan into the preheated oven and bake for about 25-30 minutes. You’ll want that chicken cooked through (165°F internal temperature) while allowing those veggies to become tender-crisp.

Step 6: Finish & Serve

Once it’s done baking, take it out carefully—nobody likes burnt fingers! Transfer everything onto plates or serve straight from the pan for rustic charm. Drizzle any remaining sauce over everything because who doesn’t love extra flavor?

And there you have it—a simple yet delightful Sheet Pan Teriyaki Chicken and Pineapple that promises to be both impressive and delicious! Don’t forget to share leftovers (if there are any) because friends don’t let friends eat alone!

Perfecting the Cooking Process

Start by marinating the chicken in a delightful teriyaki blend while you chop your vegetables. Once the chicken is ready, sear it to golden perfection before tossing everything onto a sheet pan for roasting. This sequence ensures juicy chicken and perfectly caramelized veggies.

Add Your Touch

Feel free to swap out the pineapple for your favorite fruit or add some heat with sliced jalapeños. Experiment with different vegetables like bell peppers or zucchini, and switch up the teriyaki sauce with a homemade version for an extra flavor kick.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, or use a microwave if you’re short on time—just be careful not to overdo it!

I remember the first time I served this dish to my friends at a backyard BBQ. The way they devoured every bite made me feel like a culinary genius!

FAQs:

What is the best way to cook Sheet Pan Teriyaki Chicken and Pineapple?

Cooking Sheet Pan Teriyaki Chicken and Pineapple is simple and efficient. Begin by marinating the chicken in a homemade teriyaki sauce made from soy sauce, honey, garlic, and ginger. Preheat your oven to 400°F (200°C), then arrange the marinated chicken and pineapple on a sheet pan. garlic parmesan chicken and potatoes Roast everything for about 25-30 minutes until the chicken is fully cooked and the pineapple is caramelized. cheesy garlic pesto chicken sliders This method allows the flavors to meld beautifully while keeping cleanup minimal.

Can I use other vegetables in my Sheet Pan Teriyaki Chicken and Pineapple?

Absolutely! While this recipe focuses on chicken and pineapple, you can easily customize it with your favorite vegetables. Bell peppers, broccoli, snap peas, or carrots work wonderfully alongside the chicken. Just make sure to cut them into uniform sizes for even cooking. Toss them in the same teriyaki sauce for an extra flavor boost!

How do I store leftovers of Sheet Pan Teriyaki Chicken and Pineapple?

To store leftovers of Sheet Pan Teriyaki Chicken and Pineapple, let them cool completely before transferring them into an airtight container. You can keep the dish in the refrigerator for up to three days. For longer storage, consider freezing portions in freezer-safe bags or containers. When you’re ready to enjoy them again, simply reheat in the oven or microwave until warmed through.

Is this recipe suitable for meal prep?

Yes! Sheet Pan Teriyaki Chicken and Pineapple is perfect for meal prep. You can make a large batch at once and portion it out for lunches or dinners throughout the week. Store your prepped meals in individual containers for easy grab-and-go options. spicy buffalo chicken salad This dish maintains its flavor well when reheated, making it an excellent choice for busy schedules.

Conclusion for Sheet Pan Teriyaki Chicken and Pineapple:

In summary, Sheet Pan Teriyaki Chicken and Pineapple is a deliciously easy recipe that brings together tender chicken, sweet pineapple, and vibrant vegetables all on one pan. The cooking method is straightforward, allowing you to enjoy a flavorful meal without extensive cleanup. flavorful chicken teriyaki burgers Plus, it’s customizable for various dietary preferences while remaining nutritious. Try this dish today for a delightful dinner option that everyone will love!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Sheet Pan Teriyaki Chicken and Pineapple

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Sheet Pan Teriyaki Chicken and Pineapple is a delightful one-pan meal that brings the flavors of the tropics to your dinner table. Featuring tender chicken marinated in a savory teriyaki sauce, complemented by sweet, caramelized pineapple and colorful bell peppers, this dish is perfect for busy weeknights or impressing guests with minimal effort. With vibrant colors and mouthwatering aromas, it’s a feast for both the eyes and the palate. Get ready to savor every bite!

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 medium ripe pineapple, chopped into chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 cloves fresh garlic, minced
• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine chicken breasts with soy sauce, honey, sesame oil, garlic, and ginger. Let marinate for at least 15 minutes.
3. While the chicken marinates, chop the pineapple and slice the bell peppers.
4. On a large sheet pan, arrange marinated chicken in the center and scatter pineapple chunks and bell peppers around it.
5. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
6. Serve hot directly from the pan or plate with remaining sauce drizzled over.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 chicken breast with veggies and pineapple (approximately 300g)
• Calories: 365
• Sugar: 14g
• Sodium: 750mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 90mg