Sheet Pan Teriyaki Chicken and Pineapple

This Sheet Pan Teriyaki Chicken and Pineapple is an easy one-pan meal made with tender chicken, roasted pineapple, and bell peppers, all baked together with a simple teriyaki-style sauce. Everything cooks on a single sheet pan, which means less cleanup and a straightforward dinner that still feels satisfying.

The combination of savory chicken and naturally sweet pineapple makes this a family-friendly option that works well for weeknights, meal prep, or leftovers the next day. On those busy evenings when everyone is hungry and the sink is already full, this kind of dinner is a lifesaver!

Jump to Recipe Card

Teriyaki Chicken and Pineapple Sheet Pan Recipe

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Asian-Inspired

Servings 4 servings

Calories 300 kcal

Ingredients

  

Chicken u0026 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

Instructions

 

• 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.