Easy Sheet Pan Teriyaki Chicken with Pineapple Dinner Recipe

Let me paint a picture for you—imagine the sweet scent of pineapple and tangy homemade teriyaki sauce swirling together as juicy chicken sizzles in your oven. It’s the kind of aroma that stops everyone in their tracks, noses in the air, eyes wide, and hungry grins forming. The first time I whipped up this easy sheet pan teriyaki chicken with pineapple, I remember that exact moment—the kitchen filled with warmth, laughter, and that mouthwatering scent. I was instantly hooked! There’s something about the way the pineapple caramelizes, adding a sunny burst to every bite, that makes you pause, close your eyes, and just smile. It feels like pure, nostalgic comfort packed onto a single pan.

This dish takes me back to when I was knee-high to a grasshopper, sitting at my grandma’s table, poking at her famous chicken and pineapple casserole. Years ago, I tried to recreate that memory on a rainy Sunday, and honestly, I think I’ve found the secret shortcut. You know what? I wish I’d stumbled onto this recipe sooner—it’s dangerously easy and always turns out delicious. My family couldn’t stop sneaking bites straight off the pan (I caught my youngest with sticky teriyaki fingers trying to pinch an extra piece). At gatherings, it’s the first dish to vanish, and even my picky eaters ask for seconds. Let’s face it, there’s nothing quite like the combo of sweet pineapple and savory chicken to get folks around the dinner table!

This easy sheet pan teriyaki chicken with pineapple is perfect for potlucks, busy weeknights, or when you want a colorful, crowd-pleasing meal without a mountain of dirty dishes. It’s bright, fun, and just the right amount of sticky-sweet. I’ve tested it more times than I’d like to admit (in the name of research, of course), and it’s now a staple for family dinners and meal prepping. Every time I make it, it feels like a warm hug—and honestly, you’re going to want to bookmark this one for all your comfort food cravings!

Why You’ll Love This Easy Sheet Pan Teriyaki Chicken with Pineapple

If you’re on the hunt for a dinner recipe that’s truly a game changer, this easy sheet pan teriyaki chicken with pineapple is about to become your new favorite. Years of cooking, chef-tested tweaks, and honest family feedback have shaped this into a go-to meal in my house. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Comes together in under 40 minutes (prep included)—ideal for those “I forgot to plan dinner” nights.
• Simple Ingredients: No wild goose chase at the grocery store. Just pantry staples, fresh chicken, and some juicy pineapple.
• Perfect for Any Occasion: Whether you’re hosting brunch, packing for a potluck, or looking for a cozy weeknight feast, this recipe fits the bill every time.
• Crowd-Pleaser: Kids love the sweetness, adults rave about the balanced flavors, and leftovers rarely survive until morning.
• Unbelievably Delicious: The texture—tender chicken, caramelized pineapple, and crisp veggies—makes every bite an adventure.

What sets this recipe apart? Instead of bottled sauce, I use my own blend of soy sauce, garlic, ginger, and a touch of honey. It’s not just another sheet pan dinner—it’s my best version, with the flavors dialed in just right. Blending the sauce with fresh pineapple juice gives it a tropical twist you won’t get elsewhere. That “sticky, glossy finish” is a total showstopper for Pinterest feeds.

Honestly, this easy sheet pan teriyaki chicken with pineapple isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with a fresh, healthy spin, perfect for impressing guests (without breaking a sweat) or turning a simple Tuesday night into something special. This is the recipe you’ll bookmark, pin, and share with anyone who asks, “What’s for dinner?”

What Ingredients You Will Need

This easy sheet pan teriyaki chicken with pineapple uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no fuss, no frills. Most of these are pantry staples, and you can easily swap things in and out depending on what you have.

• For the Chicken & Veggies:
• 2 pounds (900 g) boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 large green bell pepper, chopped into 1-inch pieces
• 1 medium red onion, cut into wedges (for extra sweetness)
• 2 cups (350 g) fresh pineapple chunks (about 1/2 a medium pineapple, peeled and cored)
• 2 tablespoons olive oil (helps everything roast evenly)
• Salt and pepper to taste
• For the Teriyaki Sauce:
• 1/2 cup (120 ml) low-sodium soy sauce (I recommend Kikkoman for best flavor)
• 1/4 cup (60 ml) pineapple juice (just squeeze from the fresh pineapple)
• 1/4 cup (60 ml) honey or maple syrup (for natural sweetness)
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (16 g) cornstarch (for thickening)
• 2 tablespoons (30 ml) water (to mix with cornstarch)
• 2 cloves garlic, minced
• 1 tablespoon (8 g) fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon (15 ml) sesame oil (optional—for that nutty finish)
• For Garnish:
• 2 tablespoons sesame seeds (optional, but great for crunch)
• 2 green onions, thinly sliced (for color and fresh flavor)

Ingredient Tips:

• Chicken thighs stay juicier than breasts, but use what you prefer. If using breasts, watch closely so they don’t dry out.
• Fresh pineapple is best, but canned pineapple (drained) works in a pinch.
• You can swap red onion for yellow if it’s what you have—flavor will be a bit milder.
• For a gluten-free version, use tamari instead of soy sauce and swap cornstarch for arrowroot powder.
• Veggies are totally customizable—try zucchini, carrots, or snap peas.
• Dairy-free and nut-free as written, so it’s friendly for most diets!

Honestly, I’ve tried all sorts of veggie combos, and even tossed in broccoli once—totally delicious. If you’re feeling adventurous, add chili flakes for a spicy kick or swap honey for agave if you’re plant-based. The beauty of this recipe is how flexible it is!

Equipment Needed

• Large Sheet Pan (18×13-inch or 45x33cm): The star of the show—everything cooks evenly and cleanup is a breeze. If you don’t have a full-size sheet pan, use two smaller ones.
• Parchment Paper or Aluminum Foil: For easy cleanup and to prevent sticking. Trust me, you don’t want to scrub caramelized sauce off bare metal!
• Mixing Bowls: One for the sauce, one for tossing the chicken and veggies. I like glass bowls since they don’t stain.
• Whisk: For mixing the teriyaki sauce smooth and lump-free.
• Chef’s Knife & Cutting Board: For chopping veggies and pineapple. A sharp knife makes all the difference—less mess, more precision.
• Measuring Cups & Spoons: Accuracy counts with sauces!
• Tongs or Large Spoon: For tossing and spreading everything on the pan.

If you don’t have a whisk, a fork works in a pinch. For sheet pans, avoid super thin ones—they can warp at high heat. I’ve used dollar-store pans, but my trusty heavy-duty baking tray lasts longer (just needs a good soak now and then). Maintenance tip: Soak pans right after use to make cleaning those sticky bits a lot easier!

Preparation Method

1. Preheat your oven: Set to 425°F (220°C). Line your sheet pan with parchment paper or foil. (This step takes about 5 minutes—don’t skip the lining!)
2. Prep the chicken and veggies: Cut the chicken into bite-sized pieces (about 1-inch or 2.5cm cubes). Chop bell peppers, onion, and pineapple into similar-sized chunks. (Takes about 10 minutes. The pineapple should be juicy but not mushy.)
3. Toss everything together: In a large bowl, add chicken, peppers, onion, and pineapple. Drizzle with olive oil and season with salt and pepper. Toss until everything is lightly coated. (Use tongs or your hands—it’s messy but fun!)
4. Spread onto the sheet pan: Arrange everything in a single layer. Crowding leads to steaming instead of roasting, so spread it out. (If using two pans, rotate halfway through cooking.)
5. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and sesame oil. In another bowl, mix cornstarch and water until smooth; whisk this into the sauce. (Takes about 5 minutes. The sauce should smell savory and sweet.)
6. Pour sauce over the pan: Drizzle half the sauce evenly over the chicken and veggies. Reserve the rest for serving. (Don’t drown the pan—just a light coating.)
7. Roast: Place pan in oven and roast for 25-30 minutes, stirring halfway. Chicken should be golden, veggies lightly charred, and pineapple caramelized. (If chicken looks pale, broil for 2-3 minutes at the end.)
8. Finish the sauce: Meanwhile, pour reserved teriyaki sauce into a small saucepan. Heat over medium heat, stirring, until thick and glossy (about 3-5 minutes). If it’s too thick, add a splash of water.
9. Check doneness: Chicken should reach 165°F (74°C) internally (test with a thermometer if you have one). Veggies should be tender but not mushy. If anything looks undercooked, give it another couple of minutes.
10. Serve: Drizzle thickened sauce over the roasted chicken and veggies. Sprinkle with sesame seeds and green onions for a pop of color and crunch. (Takes 2 minutes. The pan should look glossy and vibrant!)

Troubleshooting:

• If chicken is dry, try using thighs next time—they’re more forgiving.
• If veggies are soggy, spread them further apart and roast an extra 5 minutes.
• Forgot the parchment? Soak the pan right after baking—sticky sauce comes off easier.

My Efficiency Tip: Prep veggies and sauce while the oven heats. You’ll be ready to go in no time!

Cooking Tips & Techniques

Here’s where my years of trial and error really pay off. Making easy sheet pan teriyaki chicken with pineapple is mostly straightforward, but a few tricks (learned the hard way) make all the difference.

• Don’t Overcrowd the Pan: Too many ingredients piled up means steaming, not roasting. Spread everything in a single layer for those crispy edges and caramelized pineapple bits.
• Use Chicken Thighs for Juiciness: I’ve tried breasts, but thighs stay tender—even if you forget the timer (guilty more times than I’d like to admit!).
• Balance Sweet and Savory: Taste your teriyaki sauce before pouring. If it’s too salty, add a touch more honey. Too sweet? Splash in extra vinegar. I tweak every time—the pineapple changes things!
• Stir Halfway Through Cooking: This helps everything brown evenly. If you forget, it’s not the end of the world, but some pieces might be softer.
• Watch the Pineapple: Fresh pineapple caramelizes beautifully but can burn if left too long. If using canned, reduce roasting time by 5 minutes.
• Multitasking: While the pan roasts, thicken the reserved sauce and prep any sides (rice or noodles). You’ll feel like a kitchen wizard—trust me!
• Consistency: Always measure your ingredients, especially cornstarch and soy sauce. Eyeballing works for some recipes, but this one needs precision for the sauce to turn out glossy, not gluey.
• Common Mistakes: Once, I swapped honey for brown sugar without dissolving it—ended up with grainy sauce. Lesson learned: stick to liquid sweeteners or dissolve sugars completely.

Don’t be afraid to adjust as you go. Sometimes my onions cook faster than my peppers—so I’ll cut them a little bigger next time. Cooking is all about learning what works in your kitchen!

Variations & Adaptations

One of the best things about this easy sheet pan teriyaki chicken with pineapple is how flexible it is. Life happens, tastes change, and this recipe rolls with the punches!

• Gluten-Free Variation: Swap soy sauce for tamari, and use cornstarch or arrowroot powder. I’ve made this for gluten-sensitive friends—they never notice the difference!
• Vegetarian/Vegan Option: Use firm tofu instead of chicken. Cube it, toss with olive oil, and roast as directed. Replace honey with maple syrup or agave, and use vegan “fish” sauce if you like extra umami.
• Low-Carb/Keto Friendly: Skip the pineapple or use less, and load up on low-carb veggies like broccoli, cauliflower, or zucchini. Use a sugar-free sweetener in the teriyaki sauce.
• Seasonal Swaps: In summer, toss in snap peas or chunks of mango for a tropical twist. In winter, try carrots or sweet potatoes for heartier flavor.
• Flavor Boosts: Add chili flakes or sriracha to the sauce for heat. Sometimes, I stir in a spoonful of peanut butter for a creamy Thai-inspired version—so good!
• Different Cooking Methods: You can grill the chicken and pineapple skewered on sticks, then brush with teriyaki sauce. Great for backyard barbecues!
• Allergen Substitutions: For soy allergies, use coconut aminos. For sesame allergies, leave out the seeds and oil.

My personal favorite? Tofu and extra veggies with a spicy teriyaki glaze—perfect for Meatless Mondays. Don’t be afraid to experiment and make it your own!

Serving & Storage Suggestions

This easy sheet pan teriyaki chicken with pineapple truly shines when served hot straight from the oven. The glossy sauce and vibrant veggies are a visual treat—perfect for your Pinterest board!

• Serving Temperature: Hot is best, but leftovers taste great cold as a salad topping.
• Presentation: Serve over steamed jasmine rice, brown rice, or noodles. Garnish with sesame seeds and sliced green onions for a pop of color.
• Side Pairings: Try with simple steamed broccoli, a crunchy Asian slaw, or even a light miso soup. For beverages, sweet iced tea or crisp white wine works wonders.
• Storage: Cool leftovers quickly and store in an airtight container in the fridge for up to 4 days.
• Freezing: The chicken and sauce freeze well for up to 2 months. Avoid freezing pineapple—it can get mushy.
• Reheating: Warm leftovers in the microwave or a skillet over medium heat. Add a splash of water to revive the sauce if it thickens too much.
• Flavor Development: The sauce gets deeper and more savory as it sits. Sometimes I think the leftovers taste even better!

This is also a great recipe for meal prepping—portion into containers, add rice, and you’ve got lunches ready for the whole week.

Nutritional Information & Benefits

Here’s the lowdown on what you’re eating. Per serving (about 1/4 of the recipe):

• Calories: ~410
• Protein: 28g
• Fat: 12g
• Carbs: 45g
• Sugar: 16g (mostly from pineapple and honey)
• Fiber: 4g

Health Benefits: You’re getting lean protein from chicken, vitamin C from pineapple and bell peppers, and antioxidants from onions. Using homemade teriyaki sauce means less sodium and sugar than takeout. It’s naturally dairy-free and can be made gluten-free with one easy swap.

Dietary Notes: Contains soy (unless using coconut aminos). Sesame seeds are optional for those with allergies. Always check labels if you’re cooking for someone with sensitivities. For me, this dish is a great way to sneak extra veggies into my family’s dinner—no complaints, just happy faces!

Conclusion

If you love fast, flavorful dinners that look gorgeous and taste even better, this easy sheet pan teriyaki chicken with pineapple deserves a spot in your recipe rotation. It’s quick, family-friendly, and flexible enough for any occasion. Whether you stick to the classic or try fun variations, you’ll find yourself coming back to this one again and again.

Honestly, I make this all the time because it’s just that good. It’s the kind of meal that makes everyone pause, smile, and ask for seconds. If you give it a try, let me know—drop a comment below, share your twists, or pin it for later. I love hearing how folks make it their own!

So go ahead, grab your sheet pan and make a little kitchen magic. You’ll be glad you did (and your family will, too)!

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely! Just drain it well and cut into bite-sized pieces. Canned pineapple is a great time-saver, though it may be a bit sweeter than fresh.

How do I make this dish gluten-free?

Swap regular soy sauce for tamari or a certified gluten-free soy sauce. Use cornstarch or arrowroot to thicken the sauce. Easy as pie!

Can I prep this recipe ahead of time?

You sure can. Chop the chicken and veggies, mix the sauce, and store separately in the fridge. When ready, assemble and roast—dinner in a flash!

What other vegetables work well in this sheet pan dinner?

Broccoli, snap peas, carrots, and zucchini are all delicious. Just keep pieces roughly the same size so they roast evenly.

Is this recipe freezer-friendly?

The chicken and sauce freeze well. Just avoid freezing pineapple and bell peppers—they get a little mushy. Freeze in portions and thaw overnight in the fridge for best results.

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