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–+ servings
Sheet Pan Teriyaki Chicken and Pineapple

Delicious Sheet Pan Teriyaki Chicken and Pineapple for Easy Meals

A delightful Sheet Pan Teriyaki Chicken and Pineapple dish that is simple, satisfying, and perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts A lean protein that stays juicy while roasting.
For the Vegetables
  • 2 cups Pineapple Adds a sweet and tangy flavor that complements teriyaki.
  • 1 cup Red bell pepper Offers a crunchy texture and vibrant color.
  • 1 cup Yellow bell pepper Balances sweet and savory notes.
  • 1 large Red onion Provides sweetness that caramelizes beautifully.
  • 2 tablespoons Olive oil Ensures even cooking and adds richness.
  • 1 teaspoon Garlic powder Lifts the dish's flavors.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Sauce
  • 1 cup Teriyaki sauce The star ingredient for sweet and savory flavors.
  • 1 tablespoon Soy sauce Boosts umami flavor.
  • 2 tablespoons Honey Adds natural sweetness.
  • 1 tablespoon Rice vinegar Introduces a hint of acidity.
For Garnish
  • 1 tablespoon Sesame seeds Adds a delightful crunch.
  • 2 tablespoons Green onions Freshness and color.
For Serving
  • 2 cups Cooked rice Optional base for the dish.

Equipment

  • large mixing bowl
  • Large baking sheet
  • Parchment Paper
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or oiling it.
  2. In a mixing bowl, combine the pineapple, bell peppers, and onion. Drizzle with olive oil, garlic powder, salt, and pepper. Toss well.
  3. Arrange chicken breasts in the center of the baking sheet and surround with the vegetable mixture, ensuring even spacing.
  4. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and rice vinegar. Pour over the chicken and vegetables.
  5. Roast in the preheated oven for 25–30 minutes until the chicken reaches 165°F (74°C) and vegetables are tender.
  6. Remove from the oven, let rest, then garnish with sesame seeds and green onions. Serve over cooked rice if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 15IUVitamin C: 100mgCalcium: 4mgIron: 8mg

Notes

Cut chicken and vegetables evenly for better cooking. Check chicken temperature at 25 minutes to avoid overcooking.

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