Sheet Pan Pineapple Teriyaki Chicken

Looking for a quick and delicious Valentine’s Day dinner? This is the right one. This Pineapple Teriyaki Chicken comes together in about 20 minutes and cooks entirely on a sheet pan, making cleanup a breeze! It’s ideal for stress-free group cooking and busy weeknights.

SHEET PAN PINEAPPLE TERIYAKI CHICKEN

 

This year, my goal is to bring you delicious, no-fuss recipes. To make your life easier, as well as mine. So get ready to try some new sheet pan recipes and see which one becomes your favorite. Last week, I shared Sheet Pan Pancakes that are ideal for feeding a crowd. This week, I’ve got you covered for dinner.

 

HOW TO MAKE SHEET PAN PINEAPPLE TERIYAKI CHICKEN:

The first step is to get the chicken ready. I used chicken breast cut into bite-sized pieces for this recipe. You can certainly substitute chicken tenderloins or chicken thighs.

Blend a few pineapple pieces to extract some of the fruit’s juices. If you have pineapple juice on hand, you can substitute it. You only need about 1/3 cup of juice. Set aside.

In a mixing bowl, combine low-sodium soy sauce, honey, pineapple juice, brown sugar, minced ginger, green onions, and sesame oil. Whisk until all of the ingredients are well combined. Marinate the chicken pieces for at least 15 minutes.

Easy-Homemade-Teriyaki-SaucePreheat the oven to 400°F and line a baking sheet with foil while the chicken marinates.

Following that, prepare the vegetables by cutting them into small bite-sized pieces. Carrots, red bell peppers, fresh pineapple, and broccoli are among the vegetables I use. Arrange them on the sheet pan in a single layer and sprinkle with black pepper and pepper flakes (optional but highly recommended to give the dish a little kick).

Sheet-Pan-Recipe
Spread the chicken evenly on the sheet pan and drizzle with the sauce.

Spread the chicken evenly on the sheet pan and drizzle with the sauce.

Bake for 20 minutes or until the chicken is thoroughly cooked.

Sheet-Pan-Chicken-Recipe

Remove from the oven and place on a serving dish, garnished with green onions.

Chicken-Recipe

Serve with a side of Fluffy White Rice, and enjoy!

chicken-pineapple-teriyaki-recipe

 

Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!

Below you will find a convenient printable recipe card. 

Follow along on FacebookPinterest, and Instagram @asimpletweakrecipes for the latest updates.

 

chicken-pineapple-teriyaki-recipe

SHEET PAN PINEAPPLE TERIYAKI CHICKEN

Looking for a quick and delicious Valentine’s Day dinner? This is the right one. This Pineapple Teriyaki Chicken comes together in about 20 minutes and cooks entirely on a sheet pan, making cleanup a breeze! It’s ideal for stress-free group cooking and busy weeknights.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Easy Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 232kcal

Ingredients

  • 2 boneless skinless  Chicken Breast cut into bite-sized pieces
  • 1 cup broccoli diced into bite-sized pieces
  • 1 large carrot peeled and diced into bite-sized pieces
  • 2 cups fresh pineapple cut into bite-sized pieces
  • 1 red bell pepper trimmed and diced into bite-sized pieces
  • ¼ teaspoon black pepper
  • 1 teaspoon pepper flakes optional

Homemade Teriyaki Sauce

  • 1 cup soy sauce low-sodium
  • 2 cloves garlic minced
  • cup brown sugar
  • 1 tablespoon honey
  • 1 teaspoon ginger minced or paste
  • cup pineapple juice
  • 1 tablespoon sesame oil or any oil of your preference
  • Green onions

Instructions

HOW TO MAKE SHEET PAN PINEAPPLE TERIYAKI CHICKEN:

  • The first step is to get the chicken ready. I used chicken breast cut into bite-sized pieces for this recipe. You can certainly substitute chicken tenderloins or chicken thighs.
  • Blend a few pineapple pieces to extract some of the fruit’s juices. If you have pineapple juice on hand, you can substitute it. You only need about 1/3 cup of juice. Set aside.
  • In a mixing bowl, combine low-sodium soy sauce, honey, minced garlic, pineapple juice, brown sugar, ginger, green onions, and sesame oil. Whisk until all of the ingredients are well combined. Marinate the chicken pieces for at least 15 minutes.
  • Preheat the oven to 400°F and line a baking sheet with foil while the chicken marinates.
  • Following that, prepare the vegetables by cutting them into small bite-sized pieces. Carrots, red bell peppers, fresh pineapple, and broccoli are among the vegetables I use. Arrange them on the sheet pan in a single layer and sprinkle with black pepper and pepper flakes (optional but highly recommended to give the dish a little kick).
  • Spread the chicken evenly on the sheet pan and drizzle with the sauce.
  • Bake for 20 minutes or until the chicken is thoroughly cooked.
  • Remove from the oven and place on a serving dish, garnished with green onions.

Notes

Serve with a side of fluffy white rice, and enjoy!

chicken-pineapple-teriyaki-recipe
 

Nutrition

Calories: 232kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 2332mg | Potassium: 581mg | Fiber: 4g | Sugar: 35g | Vitamin A: 4278IU | Vitamin C: 101mg | Calcium: 72mg | Iron: 2mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 

 

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