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