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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, cut into chunks
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 2 bell peppers (red, yellow, or green), sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Teriyaki Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 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) and line a sheet pan with parchment paper or foil.
2️⃣ Make the Teriyaki Sauce – In a small saucepan over medium heat, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then mix cornstarch with water and stir it in to thicken. Let cool slightly.
3️⃣ Prepare the Chicken & Veggies – Toss the chicken, pineapple, bell peppers, and onion with olive oil, salt, and pepper. Spread them evenly on the sheet pan.
4️⃣ Coat with Sauce – Drizzle half of the teriyaki sauce over everything and toss to coat.
5️⃣ Bake – Roast for 20-25 minutes, stirring halfway, until the chicken is cooked through and the pineapple is slightly caramelized.
6️⃣ Add More Sauce & Garnish – Drizzle with the remaining teriyaki sauce, sprinkle with sesame seeds and green onions, and serve hot.
7️⃣ Serve & Enjoy – Pair with fluffy rice or quinoa for a complete meal!
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! 🍍🍗🥢
