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Sheet pan teriyaki chicken with charred edges and caramelized pineapple on a sheet pan

Sheet Pan Teriyaki Chicken and Pineapple

Teriyaki chicken and caramelized pineapple with real charred edges: a 5-minute homemade sauce, two sheet pans so nothing steams, and a 2-minute broil to finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinate Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the teriyaki sauce (about 1 cup)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey or packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic finely grated
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For the sheet pans
  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1½-inch pieces
  • 1 1/2 cups fresh pineapple chunks 1-inch pieces
  • 3 cups broccoli florets about 8 ounces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 small red onion cut into 8 wedges
  • 2 tablespoons avocado or vegetable oil divided
  • 1/2 teaspoon kosher salt for the vegetables
  • 1/4 teaspoon black pepper for the vegetables
  • toasted sesame seeds and sliced green onions for serving
  • steamed jasmine rice for serving

Method
 

  1. Make the sauce: in a small saucepan, combine the soy sauce, honey, rice vinegar, garlic and ginger. Bring to a simmer over medium heat. Stir the cornstarch mixture again, pour it in and stir constantly for 1–2 minutes, until the sauce is glossy and coats a spoon. Take it off the heat.
  2. Divide the sauce: pour ⅓ cup into a medium bowl for the marinade and let it cool for a few minutes. Keep the rest in the saucepan for glazing and serving. It never touches raw chicken.
  3. Marinate: toss the chicken in the ⅓ cup of sauce. Leave it for at least 15 minutes at room temperature, or up to 4 hours covered in the fridge.
  4. Heat the oven: set racks in the upper and lower thirds and heat the oven to 425°F (220°C). Line two rimmed half sheet pans with foil, not parchment, because they will go under the broiler.
  5. Fill the pans: on the first pan, toss the broccoli, bell pepper and onion with 1½ tablespoons of oil, the salt and pepper. On the second pan, spread the chicken (let extra marinade drip off) and the pineapple tossed with the remaining ½ tablespoon of oil. Leave space between the pieces.
  6. Roast: roast both pans for 12 minutes, swapping their positions halfway through.
  7. Glaze: brush the chicken and pineapple with 3 tablespoons of the reserved sauce. Roast 3–5 minutes more, until the chicken reaches at least 165°F (74°C) inside. The broccoli should be tender with browned tips; take its pan out now.
  8. Broil: turn on the broiler. Put the chicken pan on the upper rack, about 6 inches from the heat, and broil for 2–3 minutes, until the edges char in spots. Watch it closely: honey goes from caramelized to burnt fast.
  9. Serve: combine everything on one pan or platter, drizzle with the remaining sauce and top with sesame seeds and green onions. Serve over rice.

Notes

Marinate time is the 15-minute minimum; the chicken can marinate up to 4 hours in the fridge. Use two pans: crowding everything onto one steams the chicken instead of browning it. Line the pans with foil, not parchment, because they go under the broiler.