Sheet Pan Teriyaki Chicken & Pineapple Delight
This easy sheet pan recipe combines savory teriyaki chicken with sweet and tangy pineapple, bell peppers, and red onion for a delicious and hassle-free meal. Perfect for a quick weeknight dinner with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts cut into 1-inch pieces
- 1 whole Fresh Pineapple cut into 1-inch chunks (about 2 cups)
- 2 medium Bell Peppers (e.g., 1 red, 1 yellow), cored and cut into 1-inch pieces
- 1 small Red Onion cut into 8 wedges
Sauce & Seasoning
- ¾ cup Teriyaki Sauce (store-bought or homemade)
- 1 tablespoon Sesame Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Garnish
- 1 tablespoon Toasted Sesame Seeds for garnish
- 2 tablespoons Green Onions (Scallions) sliced, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Cut the chicken and pineapple into 1-inch pieces, then slice the bell peppers and red onion.
Combine & Roast
- In a large bowl, combine the chicken, pineapple, bell peppers, and red onion. Add ¾ of the teriyaki sauce, a splash of sesame oil, salt, and pepper; toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd it.
- Roast for 20-25 minutes, or until the chicken is cooked and vegetables are tender-crisp; toss halfway through.
Serve
- Optionally broil for 2-3 minutes for extra char, keeping a close eye to prevent burning.
- Remove from the oven, drizzle with remaining teriyaki sauce if desired, and garnish with toasted sesame seeds and sliced green onions.
Notes
For best results, do not overcrowd the baking sheet. Use two sheets if necessary to ensure even roasting and prevent steaming. Adjust the amount of teriyaki sauce to your preference, and feel free to add other vegetables like broccoli florets or snap peas during the last 10-15 minutes of roasting.