15-Minute Sheet Pan Pineapple Teriyaki Chicken

This Sheet Pan Pineapple Teriyaki Chicken is fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.

 Sheet Pan Pineapple Teriyaki Chicken

Baked Pineapple Teriyaki Chicken 

I love pineapple no matter it’s in a cake, piña colada, slow cooker Hawaiian Chicken, or in a savory sheet pan recipe, I am down. Especially on pizza, but I know pineapple on pizza is a controversial topic.

This easy sheet pan teriyaki chicken recipe is anything but controversial, because I think we can all agree that when you can make dinner on one pan, it’s ready in 15 minutes, and cleanup is as easy as tossing away a sheet of foil, you’ve got yourself a winner.

The baked pineapple chicken teriyaki is moist and tender, the pineapple is juicy, and crisp-tender veggies add the right amount of crunch and texture. Naturally gluten-free and healthy is the name of this tune.

close up of Sheet Pan Pineapple Teriyaki Chicken

How to Make Teriyaki Chicken on a Sheet Pan

Add the chicken and teriyaki marinade ingredients to a large ziptop bag and set in the fridge to marinate for at least 30 minutes (overnight is best). While the chicken marinates, preheat the oven and line a baking sheet with foil. 

To the baking sheet, add the diced pineapple, sugar snap peas, and bell pepper and drizzle with olive oil. Place the marinated chicken on the baking sheet and toss to combine evenly with the other ingredients. You’ll want to discard the used bag of marinade at this point. 

Bake the pineapple teriyaki chicken until the meat is fully cooked through. Make sure to stir and flip the chicken once halfway through the baking time to ensure even cooking. 

I like to garnish this easy teriyaki chicken with with green onions and sesame seeds, but you can leave those out if desired. This pineapple teriyaki chicken is delicious over rice or as is. 

Pineapple Teriyaki Chicken with bell peppers and sugar snap peas

Tips for the Best Teriyaki Chicken

If you can marinate the chicken overnight, it will have the most flavor. If you forgot to plan ahead, marinate for as long as you can to ensure you get a nice dose of teriyaki infused flavor.

The teriyaki marinade will naturally run over and coat the red bell peppers, sugar snap peas, and pineapple while baking and everything takes on an Asian-inspired teriyaki tone.

I used 2 tablespoons Asian chili garlic sauce in the marinade and it adds enough kick and heat to make the dish interesting without being spicy, for our palettes. However, if you are very sensitive to spices or are making this for kids, I would reduce or possibly omit it.

Also, I recommend using fresh pineapple because it’s less mushy and less juicy than canned. Normally juicy fruit is a good thing, but in this situation I feel like canned pineapple will release too much juice while baking and things could get a little soupy on the baking sheet.

I haven’t tried it, but this is my hunch. As written and tested with fresh pineapple, there is still a pretty good amount of juice that’s released and I wouldn’t want more.

If you have other vegetables on hand like mushrooms, onions, broccoli, cauliflower, or carrots, they would be great thrown in too.

15-Minute Sheet Pan Teriyaki Chicken and Pineapple - Fast, EASY, and loaded with fabulous teriyaki flavor!! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup!!

More Asian Chicken Recipes: 

15-Minute Sheet Pan Pineapple Teriyaki Chicken

15-Minute Sheet Pan Pineapple Teriyaki Chicken

This Sheet Pan Pineapple Teriyaki Chicken is fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.

Yield: 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 to 1.25 pounds boneless, skinless, chicken breasts, diced into bite-sized pieces
  • 1/4 cup teriyaki sauce
  • 2 tablespoons olive oil, plus 2 tablespoons for drizzling over the pineapple, sugar snap peas, red bell peppers
  • 2 tablespoons honey
  • 1 to 2 tablespoons Asian chili garlic sauce, or to taste
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh pineapple, diced into bite-sized pieces
  • 1 cup sugar snap peas
  • 1 red bell pepper, trimmed and diced into bite-sized pieces
  • salt and pepper, for seasoning
  • about 2 green onions, sliced into thin rounds for garnishing
  • sesame seeds, optional for garnishing

Instructions

  1. To a large ziptop bag add the chicken, teriyaki, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, 1 teaspoon pepper, seal bag, squish contents around to distribute evenly, and place bag in the fridge to marinate for at least 30 minutes (overnight is best).
  2. Preheat oven to 475F and line a baking sheet with foil for easier cleanup.
  3. To the baking sheet, add the pineapple, sugar snap peas, bell pepper, evenly drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
  4. Using a slotted spoon or tongs, remove chicken from the bag and place it on the baking sheet (discard the bag with the marinade) and using a tongs or your hands, toss to combine it evenly with the other ingredients.
  5. Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. Note – you are baking in a very hot oven, the chicken is cut into small pieces, and pineapple has a lot of natural sugars meaning things can go from under to overdone in 1 minute; keep a close eye on things starting at the 10 minute mark.
  6. Evenly garnish with the green onions and optional sesame seeds before serving.

Notes

  • Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 452 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 120mg Sodium: 1110mg Carbohydrates: 29g Fiber: 4g Sugar: 21g Protein: 49g

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35 comments on “15-Minute Sheet Pan Pineapple Teriyaki Chicken”

  1. I also love pineapple in a multitude of ways (including on a pizza) and it is perfect with teriyaki sauce. I’d love to try this!

  2. This dish is so gorgeous! Full of color and flavor! Pinned!

    Rating: 5
  3. First time I’ve heard about teriyaki chicken was @ Subway… thanks for this cool recipe, something to try at home for sure!

    Rating: 5
  4. Mmm, sounds like a winner!

  5. Averie

    Just made this very yummy easy dish! So tasty. Thankyou. For your great blog and recipes

    Sue W

  6. Delicious quick and easy recipe. I made my own teriyaki marinade and used broccoli, carrots and peppers in addition to the chicken and pineapple. I used a little less meat (0.7lb) and a bit less oil and honey and this meal fitted into our 5:2 fast day calorie allowance. It still fed me, husband, a six year old and a 2 year old, although I gave the kids some rice with theirs.

    Rating: 5
  7. This was delicious, and so easy. Thanks for sharing

    Rating: 5
  8. I made this tonight and it was a hit, my husband commented on how bright and colorful the meal was. Next time I will try to marinate overnight, I only had a few hours tonight.

    Rating: 4
  9. Hello-
    What teriyaki sauce did you use?
    Looking forward to making this for my family this week. The beef and brocolli recipie was a hit and is now in my dinner rotation!!!!

    Thank you kindly!!

  10. Has anyone made this with beef instead of chicken?

  11. Yuuummm!!! Made this for dinner this evening and I will definitely be making again soon! Thanks for new dinner recipe 😃

    Rating: 5
  12. I tried this once because I was looking for a fast healthy meal. Well I have made it multiple times since then, my family loves it! I double up on everything because even the leftovers taste amazing!

    Rating: 4
  13. Delicious. My five year old loved it so much she asked for it the following night for dinner. Sadly, there were no leftovers to give to her because we ate it all! I made the recipe as stated, I did omit the chili paste for husband and kid’s preference. And I used Dole pineapple in the little single portion cups, it was not mushy at all. This recipe is going into permanent rotation. So delicious.

    Rating: 5
  14. After trying this recipe just once, it’s become part of our regular dinner rotation. It’s easy and so delicious! I set up the chicken to marinate in the morning then just cut up the other items at dinner time while the oven is preheating. The chicken is tasty and so tender! The vegetables are perfect and not mushy. Outstanding!

    Rating: 5
  15. I would like to make this and add broccoli. How would you recommend doing this? Do I need to do anything other than just put it on the sheet with the other ingredients?

  16. I made this tonight… did the overnight marinade & eliminated the garlic chili sauce to make it kid friendly.. it was delicious!! Big hit! Thanks for sharing my this with us.

    Rating: 5
  17. Even my picky eaters liked this. I doubled the recipe so it did take a little longer to cook but definitely worth it!

    Rating: 5
  18. This recipe was delicious – I made it for my lunch for the week and threw it over some rice. It made me feel like such a fancy cook :) A few of my smaller pieces of chicken got a little dry, but nothing major. Is there a reason you cook it at such a high temp versus longer at a lower temp? Thanks for the recipe! SO EASY!

    Rating: 5
    • Thanks for the 5 star review and glad this made you feel like a fancy cook! I cook at a high temp because I am impatient :) You could lower the heat a bit and cook a little longer, and/or just cut your chicken pieces a bit larger, and that should solve the dryness issue.

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