๐๐ถ๏ธ๐ My Sheet Pan Pineapple Teriyaki Chickenย is Fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make for a DELISH one-pan meal with zero cleanup.
Baked Pineappleย Teriyakiย Chickenย
I love pineapple no matter if itโs in aย cake,ย piรฑa colada,ย slow cooker Hawaiian Chicken, or in a savoryย 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, itโs ready in 15 minutes, and cleanup is as easy as tossing away a sheet of foil, youโve 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.
I have been craving a pineapple chicken meal (even though Iโve never had cooked pineapple in a savory dish) and this did not disappoint! My whole family loved it. Super quick and easy. Definitely adding this to my personal cookbook.
GG
Recipe Ingredients
To make this Hawaiian teriyaki pineapple chicken, youโll need:ย
- Chicken breasts – I recommend using boneless skinless chicken breasts, because they absorb the flavor of the sauce well. Boneless, skinless chicken thighs also work, if preferred
- Teriyaki sauce
- Olive oil
- Honey
- Asian chili garlic sauce – I used 2 tablespoons Asianย chili garlic sauceย 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
- Ground ginger – Sub fresh ginger for a stronger taste
- Fresh pineapple chunks – I recommend using fresh pineapple because itโs less mushy and less juicy than canned. Normally, juicy fruit is a good thing. However, in this situation, I feel like canned fruit will release too much pineapple juice while baking, and things could get a little soupy on the baking sheet. I don’t recommend using frozen pineapple, either, because it’s likely to become too mushy
- Veggies – Sugar snap peas and red bell pepper add nice color and crunch. If you have other vegetables on hand like mushrooms, onions, broccoli, cauliflower, or carrots, feel free to throw them in, too
- Green onionsย
- Sesame seeds
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make an Easy Pineapple Teriyaki Chicken Recipe
- Add the chicken and teriyaki marinade ingredients to a large zip-top bag or bowl, 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.ย
- 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. Youโll want to discard the used bag of marinade at this point.ย
- 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.ย
- I like to garnish this easy teriyaki chicken with green onions and sesame seeds, but you can leave those out if desired. This pineapple teriyaki chicken is delicious over white rice, brown rice, cauliflower rice, or as is.ย
What to Serve with Pineapple Teriyaki Chicken
Pineapple Teriyaki Chicken
Equipment
- 1 Large Ziptop Bag
Ingredients
- 1 to 1.25 pounds boneless, skinless, chicken breasts, diced into bite-sized pieces
- ยผ 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 ยฝ 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
- 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).
- Preheat oven to 475F and line a baking sheet with foil for easier cleanup.
- 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.
- 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.
- Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. Note โ 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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