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Easy Sheet Pan Teriyaki Chicken with Pineapple Dinner Recipe

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This vibrant sheet pan dinner features juicy chicken, caramelized pineapple, crisp veggies, and a homemade teriyaki sauce. It’s quick, family-friendly, and perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 2 pounds 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
  • 2 cups fresh pineapple chunks (about 1/2 medium pineapple, peeled and cored)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup pineapple juice (from fresh pineapple)
  • 1/4 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 tablespoon sesame oil (optional)
  • 2 tablespoons sesame seeds (optional, for garnish)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. Cut chicken into 1-inch pieces. Chop bell peppers, onion, and pineapple into similar-sized chunks.
  3. In a large bowl, toss chicken, peppers, onion, and pineapple with olive oil, salt, and pepper until coated.
  4. Spread mixture evenly on the sheet pan in a single layer.
  5. 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, then whisk into the sauce.
  6. Drizzle half the teriyaki sauce over the chicken and veggies on the pan. Reserve the rest for serving.
  7. Roast in the oven for 25-30 minutes, stirring halfway through, until chicken is golden, veggies are lightly charred, and pineapple is caramelized. Broil for 2-3 minutes at the end if needed for extra color.
  8. While roasting, pour reserved teriyaki sauce into a small saucepan. Heat over medium, stirring, until thick and glossy (about 3-5 minutes). Add a splash of water if too thick.
  9. Check chicken doneness (should reach 165°F internally). Veggies should be tender but not mushy.
  10. Drizzle thickened sauce over roasted chicken and veggies. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.

Notes

For gluten-free, use tamari instead of soy sauce and arrowroot powder instead of cornstarch. Chicken thighs are juicier than breasts. Fresh pineapple caramelizes best, but canned works in a pinch. Customize veggies as desired. Prep veggies and sauce while oven heats for efficiency. Leftovers taste great cold or reheated, and sauce flavor deepens overnight.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, pineapple chicken, easy dinner, family meal, Asian recipe, weeknight dinner, gluten-free option, meal prep

Find it online: https://lucydishes.com/easy-sheet-pan-teriyaki-chicken-with-pineapple-dinner-recipe/