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If you love that perfect mix of sweet and savory, this Teriyaki Chicken and Pineapple Sheet Pan Meal is for you! Juicy chicken pieces are coated in a sticky, homemade teriyaki sauce, roasted with caramelized pineapple chunks, and tossed with crisp bell peppers. It’s a quick, one-pan meal that’s as easy as it is delicious—perfect for busy weeknights when you want something packed with flavor but don’t feel like doing a ton of dishes.
Why You’ll Like This Recipe
✔ One Pan, No Fuss – No need for multiple pots and pans, just toss everything on a sheet pan and bake.
✔ Sweet & Savory Perfection – The combo of teriyaki sauce and caramelized pineapple is absolutely delicious.
✔ Great for Meal Prep – Leftovers reheat beautifully, making this a great make-ahead meal.
✔ Customizable – Swap in your favorite veggies or use shrimp instead of chicken!
👉 Ingredients
For the Chicken & Veggies:
- 4 boneless, skinless chicken breasts (or thighs for more flavor), cut into chunks
- 1½ cups pineapple chunks (fresh or canned, save the juice if using canned!)
- 2 bell peppers (red, yellow, or green), sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional but boosts flavor)
For the Teriyaki Sauce (Double Batch):
- ½ cup soy sauce (or tamari for gluten-free)
- 4 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 3 cloves garlic, minced
- 2 tsp grated ginger
- ¼ cup reserved pineapple juice (or water if not using canned)
- 2 tbsp cornstarch + 4 tbsp water (to thicken)
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, chopped
👉 Directions
1️⃣ Preheat the Oven – Set to 400°F (200°C). Line a sheet pan with parchment or foil for easy cleanup.
2️⃣ Make the Sauce – In a saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pineapple juice. Simmer gently. Stir in cornstarch slurry and cook until thickened. Set aside.
3️⃣ Season the Chicken – Toss the chicken chunks with olive oil, salt, pepper, and garlic powder. Let it sit for 10 minutes to soak in flavor while you prep the veggies.
4️⃣ Assemble the Sheet Pan – Spread seasoned chicken, pineapple chunks, bell peppers, and onion evenly on the pan.
5️⃣ Add Sauce – Drizzle HALF of the thickened teriyaki sauce over the pan and toss everything to coat.
6️⃣ Bake – Roast for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender.
7️⃣ Broil for Caramelization (Optional but Recommended) – Place under the broiler for 2–4 minutes until edges of the chicken and pineapple begin to brown.
8️⃣ Finish & Garnish – Drizzle with the remaining sauce, sprinkle with sesame seeds and green onions, and serve hot.
🧠 Notes for Success
Make it a Meal: Serve with steamed jasmine rice or quinoa to soak up all the extra sauce.
Sauce Saver Tip: If you used canned pineapple, add that juice to the sauce—it deepens the flavor and helps it cling better.
Flavor Booster: Marinate the chicken in 2 tablespoons of the sauce for 20 minutes ahead of time for even more punch.
Common Questions
❓ Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be extra juicy—just make sure they cook through (internal temp 165°F/75°C).
❓ Can I use store-bought teriyaki sauce?
Absolutely! Just make sure it’s a thick glaze-style sauce for the best caramelization.
❓ What other veggies work well in this recipe?
Zucchini, broccoli, snap peas, or carrots would be great additions!
❓ Can I make this ahead of time?
Yes! You can marinate the chicken in the teriyaki sauce for a few hours before cooking for extra flavor.
❓ How do I store leftovers?
Keep leftovers in an airtight container in the fridge for 3 days. Reheat in a skillet or oven at 350°F (175°C) for the best texture.
This Teriyaki Chicken and Pineapple Sheet Pan Meal is the perfect balance of savory, sweet, and just a little tangy. It’s an easy, no-fuss dinner that brings bold flavors without the extra mess. Let me know how it turns out for you! 🍍🍗🥢
