Let me tell you, there’s something absolutely magical about my sheet pan teriyaki chicken and pineapple! It’s the kind of dish that instantly brightens up your weeknight dinners with vibrant flavors and minimal fuss. I remember the first time I made this—it was one of those busy evenings when I wanted something quick but still delicious. I tossed everything onto a sheet pan, and the aroma that filled my kitchen was just heavenly! The combination of tender chicken, juicy pineapple, and savory teriyaki sauce is not only easy to prepare but also a crowd-pleaser at our family table. Trust me, once you try this recipe, you’ll be adding it to your regular rotation!
Ingredients List
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup teriyaki sauce, store-bought or homemade
- 2 tablespoons olive oil, for added richness
- 1 bell pepper, sliced (any color you like for a pop of color!)
- 1 onion, sliced (sweet or red works beautifully)
- 2 cloves garlic, minced (because garlic makes everything better!)
- Salt and pepper to taste, to enhance the flavors
How to Prepare Sheet Pan Teriyaki Chicken and Pineapple
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is super important because it ensures your chicken cooks evenly and gets that lovely caramelization on the outside. Trust me, you don’t want to skip this step!
Mix the Ingredients
In a large mixing bowl, combine your bite-sized chicken pieces, pineapple chunks, teriyaki sauce, olive oil, bell pepper slices, onion, and minced garlic. Now, this part is crucial—mix everything together until the chicken and veggies are evenly coated in that sweet and savory sauce. The more thoroughly you mix, the better the flavor will be! This is where all those delicious flavors start to meld into one amazing dish.
Spread and Season
Next, grab your sheet pan and spread the mixture out evenly. Make sure it’s in a single layer—this helps everything cook perfectly. Don’t forget to sprinkle a little salt and pepper over the top! A little seasoning goes a long way in enhancing those flavors.
Bake to Perfection
Pop your sheet pan in the oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and has a nice golden brown color. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C) to be safe. Once it’s ready, pull it out and get ready to enjoy a wonderful meal that’s oh-so-easy to make!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of my sheet pan teriyaki chicken and pineapple. Keep in mind that these values can vary a bit based on the specific ingredients you use, but this gives you a solid idea of what to expect!
- Calories: 350
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 10g
- Protein: 30g
This dish is not only delicious but also a great source of protein and flavors that will keep you coming back for more!
FAQ Section
Can I use other proteins?
Absolutely! If you’re looking to switch things up, you can use tofu for a vegetarian option or shrimp if you’re in the mood for seafood. Just keep in mind that shrimp cooks faster, so you might want to reduce the baking time a bit. Tofu works beautifully when it’s pressed and cubed. It soaks up all that delicious teriyaki sauce, making each bite flavorful!
What can I serve with this dish?
This sheet pan teriyaki chicken and pineapple pairs perfectly with a variety of sides. I love serving it over a bed of fluffy white rice or brown rice for a hearty meal. You could also toss in some steamed broccoli or snap peas to add some crunch and color. Noodles, like soba or udon, are another fantastic option that complements the flavors beautifully!
Can I prepare this dish ahead of time?
Yes, you can definitely prep this dish ahead of time! If you’re planning for a busy week, just mix everything in the bowl, cover it, and store it in the fridge for up to a day before baking. This gives the chicken and veggies a chance to marinate in the sauce, making the flavors even better! When you’re ready to bake, just spread it on the sheet pan and follow the baking instructions. Leftovers can be stored in an airtight container in the fridge for up to 3 days—just reheat in the oven or microwave and enjoy!
Why You’ll Love This Recipe
- Quick preparation with just a few simple steps
- One-pan cleanup makes it a breeze to tidy up
- Delicious sweet and savory flavor combo that everyone will love
- Healthy ingredients packed with protein and nutrients
- Versatile—perfect for busy weeknights or meal prep
Tips for Success
Here are some of my top tips to make sure your sheet pan teriyaki chicken and pineapple turns out just right every time!
- Don’t Overcook the Chicken: Keep an eye on your chicken while it’s baking. If it’s cooked for too long, it can dry out. Aim for that golden-brown color and check the internal temperature to ensure it’s 165°F (74°C).
- Adjust the Sauce: If you prefer a stronger teriyaki flavor, feel free to add a little extra sauce before baking. You can also drizzle some on top just before serving for an added burst of flavor!
- Mix It Up with Veggies: Don’t be afraid to experiment with different vegetables! Broccoli, snap peas, or even carrots can add a delightful crunch and color to the dish.
- Let It Rest: Once it’s out of the oven, let the dish rest for a few minutes before serving. This allows the juices to redistribute, making each bite even more flavorful.
- Garnish for Extra Flair: Consider adding some sesame seeds or chopped green onions on top before serving. It adds a lovely touch and makes it look even more appetizing!
With these tips in your back pocket, you’ll be ready to whip up a fantastic meal that’ll impress everyone at the table!
Variations
If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with my sheet pan teriyaki chicken and pineapple! Here are some ideas to inspire you:
- Veggie Medley: Add different vegetables like broccoli, snap peas, or baby corn for extra color and crunch. You can even toss in some shredded carrots for a pop of sweetness!
- Switch Up the Sauce: Try using a homemade teriyaki sauce or even a sweet chili sauce for a different flavor profile. A spicy hoisin sauce can also add an exciting kick!
- Fruit Fusion: Experiment with other fruits! Mango or bell pepper slices can add a tropical twist, while orange segments can give it a refreshing citrusy flavor.
- Protein Swap: For a fun twist, substitute the chicken with shrimp or even salmon. Just remember, seafood cooks much faster, so adjust your baking time accordingly!
- Herb It Up: Add fresh herbs like cilantro or basil just before serving for a burst of freshness. It can really elevate the flavor and make it feel gourmet!
These variations not only keep things exciting but also allow you to tailor the dish to your taste preferences. So, have fun with it and enjoy exploring all the delicious possibilities!
Serving Suggestions
When it comes to serving my sheet pan teriyaki chicken and pineapple, the options are limitless! I love to dish it up over a generous serving of fluffy white rice or brown rice to soak up that delicious teriyaki sauce. It really rounds out the meal and makes it more filling. If you’re looking for something a bit lighter, steamed vegetables like broccoli or snap peas add a nice crunch and vibrant color to the plate. You could even toss in some sautéed bok choy for a lovely Asian twist!
Another favorite of mine is to serve it alongside some warm, chewy noodles. Whether you go for soba, udon, or even a classic egg noodle, they pair beautifully with the sweet and savory flavors of the dish. Don’t forget to garnish with a sprinkle of sesame seeds or green onions for that extra touch of flair! Whatever you choose, your dinner table is sure to be a hit with this delightful combination!
Storage & Reheating Instructions
Storing leftovers of my sheet pan teriyaki chicken and pineapple is super easy! Just let the dish cool down to room temperature, then transfer any leftovers to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze it! Just portion it out into freezer-safe containers or bags, and it should keep well for up to 2 months.
When it’s time to enjoy those delicious leftovers, reheating is a breeze. If you’re using the microwave, pop it in for about 2-3 minutes, stirring halfway through to ensure even heating. For the oven, preheat to 350°F (175°C), spread the chicken and pineapple on a baking sheet, and heat for about 15-20 minutes, or until warmed through. This method helps maintain that wonderful texture and flavor. Just be careful not to overheat it, as you want to keep that tender chicken juicy!
Whether you’re digging into a fresh batch or savoring the leftovers, this dish is sure to bring a smile to your face every time!
For more delicious chicken recipes, check out air fryer chicken quesadilla bites or crispy air fryer chicken drumsticks.
Print
Sheet Pan Teriyaki Chicken and Pineapple: 7 Irresistible Tips
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious sheet pan teriyaki chicken with pineapple.
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken, pineapple, teriyaki sauce, olive oil, bell pepper, onion, and garlic.
- Spread the mixture evenly on a sheet pan.
- Season with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot and enjoy.
Notes
- You can add other vegetables like broccoli or snap peas.
- Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sheet pan teriyaki chicken and pineapple
