If you’re looking for a simple, flavorful dinner that requires minimal effort, this Sheet Pan Teriyaki Chicken and Pineapple is the perfect solution!
With tender teriyaki-marinated chicken, caramelized pineapple, and fresh veggies, everything is roasted together on one pan for easy cleanup. Whether you’re feeding a family or meal-prepping for the week, this dish delivers bold flavors with very little work.
Let’s get started!
Why You’ll Love This Recipe
✔ One-Pan Simplicity – Less mess, minimal cleanup.
✔ Sweet & Savory Flavor – The perfect balance of teriyaki sauce and caramelized pineapple.
✔ Quick & Easy – Ready in just 35 minutes.
✔ Healthy & Nutritious – Packed with lean protein and colorful vegetables.
Ingredients You’ll Need
For the Chicken & Pineapple:
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 medium pineapple, cut into chunks
- ½ cup teriyaki sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 1 tbsp sesame seeds (optional, for garnish)
Optional Vegetables:
- 1-2 cups chopped bell peppers, snap peas, or onions
- 2 tbsp chopped green onions (for garnish)
How to Make Sheet Pan Teriyaki Chicken and Pineapple
Step 1: Prep the Ingredients
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the chicken into bite-sized cubes and chop the pineapple into chunks.
- If using vegetables, slice them into uniform pieces for even cooking.
Step 2: Marinate the Chicken
- In a bowl, toss the chicken with teriyaki sauce, garlic powder, salt, and pepper.
- Let it marinate for at least 10-30 minutes for the best flavor.
Step 3: Arrange on a Sheet Pan
- Spread the marinated chicken, pineapple chunks, and veggies evenly on the baking sheet.
- Drizzle with olive oil and mix to coat everything evenly.
Step 4: Roast to Perfection
- Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through (internal temp: 165°F or 75°C).
- For extra caramelization, broil for 2-3 minutes at the end.
Step 5: Serve & Enjoy!
- Garnish with sesame seeds and green onions.
- Serve over rice, quinoa, or noodles for a complete meal.
Tips for Success
✔ Use Fresh Pineapple – It caramelizes better than canned.
✔ Don’t Overcrowd the Pan – Leave space for even roasting.
✔ Broil for Extra Flavor – Adds a golden, caramelized finish.
✔ Make it Extra Saucy – Reserve some teriyaki sauce to drizzle on top before serving.
Variations & Customizations
🌶 Spicy Kick – Add red pepper flakes or sriracha for heat.
🥦 More Veggies – Try broccoli, zucchini, or mushrooms.
🍗 Protein Swap – Use shrimp, tofu, or salmon instead of chicken.
🥑 Low-Carb Option – Serve with cauliflower rice instead of regular rice.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a skillet or oven at 350°F (175°C) for 10 minutes.
FAQs
❓ Can I use frozen pineapple?
Yes! Thaw it first and drain excess liquid before roasting.
❓ Can I prep this meal ahead of time?
Absolutely! Marinate the chicken up to a day in advance for extra flavor.
❓ Can I use store-bought teriyaki sauce?
Yes! But for a homemade version, mix soy sauce, honey, garlic, ginger, and rice vinegar.
Sheet Pan Teriyaki Chicken and Pineapple (Easy & Flavorful!)
This Sheet Pan Teriyaki Chicken and Pineapple recipe is the perfect one-pan dinner for busy nights. The combination of savory chicken, sweet pineapple, and teriyaki glaze creates an irresistible balance of flavors. Serve it over rice, quinoa, or noodles for a complete, satisfying meal.
Make it tonight and enjoy a quick, healthy, and delicious dinner with minimal cleanup!