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.
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Servings: 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
- ⅓ cup brown sugar
- 1 tablespoon honey
- 1 teaspoon ginger minced or paste
- ⅓ 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
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