This Teriyaki Chicken and Pineapple Sheet Pan Meal is sticky, sweet, savory, and totally low-fuss! Just one pan, bold flavor, and almost no cleanup—your crew will love it. #sheetpandinner #teriyakichicken #easydinners #pineapplerecipes #familymeals #weeknightwin

Her kids don’t usually like veggies… until she made this sweet and sticky sheet pan dinner

ByMeg A

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This Teriyaki Chicken and Pineapple Sheet Pan Meal is sticky, sweet, savory, and totally low-fuss! Just one pan, bold flavor, and almost no cleanup—your crew will love it.

One pan, bold flavor, and that sweet-and-savory combo we all crave—this Teriyaki Chicken and Pineapple Bake is a weeknight lifesaver! So easy and so good. #sheetpanmeal #teriyaki #easychickenrecipe #dinnerideas #quickdinners #mealprepideas
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Sheet Pan Teriyaki Chicken and Pineapple

You know those nights when everyone’s hungry now, and the last thing you want is a pile of pots to clean? This is the dinner for that.

This Teriyaki Chicken and Pineapple Sheet Pan Meal is sweet, savory, sticky, and seriously low effort. Juicy chunks of chicken, roasted pineapple that gets all caramelized and golden, and colorful bell peppers—all coated in a glossy homemade teriyaki sauce. It’s a one-pan wonder that brings big flavor with barely any mess.

Your crew will love the bold, takeout-style taste. You’ll love the easy cleanup. Win-win.

Why You’ll Love This

  • It’s a one-pan dinner with no drama. Everything roasts on one sheet pan, so there’s less mess and barely any cleanup.
  • That sweet-and-savory combo is next-level. The sticky homemade teriyaki sauce + caramelized pineapple? Your crew will be obsessed.
  • Leftovers = tomorrow’s win. This reheats beautifully, so you’ve got lunch sorted (if there’s anything left).
  • Totally customizable. Swap the chicken for shrimp, mix up the veggies, or make it gluten-free—whatever works for your people.
  • It feels like takeout, but it’s homemade. You’ll look like a dinner genius with about 15 minutes of effort.

This one’s a flavor bomb that fits into real life—and it’s just the kind of low-effort, high-reward recipe busy weeks are made for.

Teriyaki Chicken and Pineapple Sheet Pan Recipe
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Teriyaki Chicken and Pineapple Sheet Pan Recipe

Recipe by Meg ACourse: DinnerCuisine: Asian-InspiredDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

This Teriyaki Chicken and Pineapple Sheet Pan Meal is an easy, one-pan dinner with juicy chicken, sweet pineapple, crisp veggies, and a sticky homemade sauce.

Ingredients

  • 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)

  • Teriyaki Sauce

  • 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 pineapple juice (or water if not using canned)

  • 2 tbsp cornstarch + 4 tbsp water (to thicken)

  • Garnish

  • 1 tbsp sesame seeds

  • 2 green onions, chopped

Directions

  • Preheat the oven – Set your oven to 400°F (200°C) and line a sheet pan with foil or parchment for easy cleanup.
  • Make the sauce – In a saucepan, stir together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pineapple juice. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until thickened, then remove from heat.
  • Season the chicken – Toss the chicken chunks with olive oil, salt, pepper, and garlic powder. Let them hang out for 10 minutes while you prep everything else.
  • Assemble the sheet pan – Spread the chicken, pineapple, bell peppers, and red onion evenly on the prepared sheet pan.
  • Add the sauce – Drizzle half the teriyaki sauce over everything and toss gently to coat.
  • Bake – Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are just starting to char at the edges.
  • Optional broil – Want caramelized goodness? Turn on the broiler for 2–4 minutes to crisp up the pineapple and give the chicken those golden, sticky edges.
  • Finish and serve – Drizzle with the rest of the sauce, sprinkle with sesame seeds and green onions, and serve hot.

Pro Tips

  • Use chicken thighs if that’s what you’ve got—they’re extra juicy and super forgiving in the oven.
  • Short on time? Store-bought teriyaki sauce totally works here. Just grab one that’s thick and glossy. No guilt.
  • Save that pineapple juice! If you’re using canned pineapple, pour that juice right into the sauce—it adds amazing flavor and helps it stick to everything.
  • Want a flavor boost? Marinate the chicken in a few spoonfuls of the sauce for 20–30 minutes before baking. It’s not required, but it makes a difference.
  • Make it a meal: Serve with rice, quinoa, or even cauliflower rice—anything to soak up that extra sauce.
  • Broil at the end if you like crispy, caramelized edges on your pineapple and chicken. Totally optional, but so worth it.
  • Leftovers for the win. Just reheat in the oven or a skillet with a splash of water or sauce to bring everything back to life.

Serving Suggestions

  • Spoon it over fluffy white rice (like jasmine or basmati) to soak up all that saucy goodness.
  • Try it with quinoa or brown rice if you’re feeling a bit more wholesome.
  • Want to keep it low-carb? Cauliflower rice works great and still grabs all that flavor.
  • Need something fresh on the side? A quick cucumber salad or steamed edamame adds a nice contrast.
  • Got leftovers? Toss them into a wrap, rice bowl, or even a quesadilla the next day—whatever gets the job done.

FAQ

Can I use chicken thighs instead of breasts?
Yes! Thighs are extra juicy and hard to mess up. Just make sure they’re cooked through—look for an internal temp of 165°F.

Can I use store-bought teriyaki sauce?
Totally. If you’re having one of those days, grab a thick, glaze-style sauce from the store and skip the saucepan.

What other veggies work well in this recipe?
Zucchini, broccoli, snap peas, or thinly sliced carrots would all be delicious. Just chop them small so they roast quickly.

Can I make this ahead of time?
Yes! You can prep the sauce and chop everything earlier in the day—or marinate the chicken in the sauce and stash it in the fridge until you’re ready to bake.

How do I store leftovers?
Pop leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat in a skillet or oven with a splash of water or extra sauce to bring it all back to life.

Juicy chicken, caramelized pineapple, and a glossy homemade teriyaki sauce—all roasted together on one pan! This Teriyaki Chicken and Pineapple Sheet Pan dinner is packed with flavor and perfect for busy nights. #teriyakichicken #sheetpanrecipes #dinnerinspo #easyfamilymeals #chickenrecipes

Hey there! I’m Meg — a 40-something mom of twins, lover of comfort food, and a big believer that great meals don’t have to come with a pile of dirty dishes or a mile-long ingredient list.

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