If you’re searching for a simple yet flavorful weeknight dinner, look no further than this Sheet Pan Teriyaki Chicken & Pineapple recipe. This dish combines the sweet and savory notes of teriyaki with juicy chicken and caramelized pineapple, all cooked on a single sheet pan for minimal cleanup.
Why You’ll Love This Recipe
Sheet pan meals have become incredibly popular, and for good reason. This Teriyaki Chicken & Pineapple version stands out because it:
- Requires minimal prep time – just chop and marinate
- Creates maximum flavor through caramelization
- Offers a perfect balance of protein, vegetables, and fruit
- Provides a complete meal in under 30 minutes
Ingredients You’ll Need
For this delicious sheet pan meal, gather these simple ingredients:
- 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 cup fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 medium red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish
For the teriyaki sauce:
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Step-by-Step Instructions
- Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. In a separate small bowl, mix cornstarch and water to create a slurry. Bring the sauce mixture to a simmer over medium heat, then add the slurry, stirring constantly until thickened, about 1-2 minutes. Remove from heat and let cool.
- Marinate the chicken: Place chicken pieces in a bowl or ziplock bag and add half of the teriyaki sauce. Toss to coat evenly and marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Arrange the vegetables and pineapple on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Add the marinated chicken to the sheet pan, dispersing it evenly among the vegetables and pineapple. Be careful not to overcrowd the pan.
- Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
- Brush with remaining sauce during the last 5 minutes of cooking for an extra glaze.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions before serving over rice or noodles.
Tips for Perfect Sheet Pan Teriyaki Chicken
- Cut ingredients uniformly to ensure even cooking
- For maximum caramelization, make sure not to overcrowd the pan
- Line your sheet pan with foil or parchment for easier cleanup
- Use chicken thighs for juicier results, though breasts work well too
- Fresh pineapple provides better caramelization than canned, but canned will work in a pinch (just drain and pat dry first)
Variations to Try
This versatile recipe can be customized in many ways:
- Substitute different proteins like shrimp, salmon, or tofu
- Try different vegetable combinations such as snap peas, carrots, or zucchini
- Add a spicy kick with red pepper flakes or sriracha in the sauce
- Make it tropical with the addition of mango chunks alongside the pineapple
- Create a gluten-free version by using tamari instead of soy sauce
Serving Suggestions
This complete meal works wonderfully:
- Served over steamed rice or noodles
- In a bowl with cauliflower rice for a lower-carb option
- Wrapped in lettuce cups for a light dinner
- As meal prep for lunches throughout the week
Sheet Pan Teriyaki Chicken & Pineapple is more than just a convenient dinner option—it’s a flavorful, balanced meal that brings the sweet-savory delight of teriyaki to your weeknight routine. With minimal effort and maximum taste, this recipe is sure to become a regular in your meal rotation!