This Sheet Pan Teriyaki Chicken and Pineapple is the ultimate quick and flavorful dinner! Featuring tender chicken, sweet pineapple, and crisp veggies glazed in a delicious teriyaki sauce, this dish is perfect for busy weeknights. With minimal prep and just one pan, cleanup is a breeze!
Why You’ll Love This Recipe
- Quick & easy – Ready in just 25 minutes!
- One-pan meal – Minimal dishes for easy cleanup.
- Sweet & savory – The juicy pineapple balances the savory teriyaki glaze.
- Healthy & colorful – Packed with lean protein and fresh vegetables.
- Customizable – Adjust the spice level or swap in your favorite veggies!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1½ cups fresh pineapple chunks
- 1 red bell pepper, diced
- 1 cup sugar snap peas
- 2 tablespoons olive oil
- ½ cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon chili garlic sauce (optional, for heat)
- Salt and pepper, to taste
- Sesame seeds and chopped green onions, for garnish
Directions
1. Preheat the Oven
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with aluminum foil for easy cleanup.
2. Make the Marinade
- In a large bowl, whisk together teriyaki sauce, honey, ground ginger, and chili garlic sauce (if using).
- Add the chicken pieces to the bowl and toss until evenly coated.
3. Assemble on the Baking Sheet
- Spread the marinated chicken onto the prepared baking sheet in a single layer.
- In the same bowl, toss the pineapple chunks, red bell pepper, and sugar snap peas with olive oil, salt, and pepper.
- Arrange the veggies and pineapple around the chicken.
4. Bake
- Bake for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Garnish & Serve
- Remove from the oven and garnish with sesame seeds and chopped green onions.
- Serve hot with steamed rice, quinoa, or noodles for a complete meal!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 320 kcal per serving
Variations
- Spicier version – Add extra chili garlic sauce or red pepper flakes.
- Swap the protein – Use shrimp, tofu, or beef instead of chicken.
- More veggies – Try broccoli, zucchini, carrots, or baby corn.
- Homemade teriyaki sauce – Make your own with soy sauce, garlic, ginger, and honey.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months; thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or in the microwave for 1-2 minutes.
FAQs
Can I use canned pineapple instead of fresh?
Yes! Drain the juice well before adding it to the baking sheet to prevent excess moisture.
Can I make this dish gluten-free?
Yes, just use gluten-free teriyaki sauce or substitute tamari sauce.
What can I serve with this dish?
Serve it with steamed rice, quinoa, cauliflower rice, or noodles for a complete meal.
Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for a quicker meal.
Conclusion
This 15-Minute Sheet Pan Teriyaki Chicken and Pineapple is a delicious, fast, and healthy meal perfect for busy nights! Sweet pineapple, crisp veggies, and tender chicken make this dish irresistible. Serve it over rice or noodles for a better-than-takeout experience at home!
Print
15-Minute Sheet Pan Teriyaki Chicken and Pineapple
This 15-Minute Sheet Pan Teriyaki Chicken and Pineapple is a quick, flavorful, and healthy meal! Juicy chicken, sweet pineapple, and crisp veggies are coated in a savory teriyaki glaze and baked to perfection. With just one pan and minimal prep, this dish is perfect for busy weeknights!
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1½ cups fresh pineapple chunks
- 1 red bell pepper, diced
- 1 cup sugar snap peas
- 2 tbsp olive oil
- ½ cup teriyaki sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 1 tsp chili garlic sauce (optional, for heat)
- Salt and pepper, to taste
- Sesame seeds & chopped green onions (for garnish)
Instructions
-
Preheat the Oven:
- Preheat oven to 450°F (230°C).
- Line a baking sheet with foil for easy cleanup.
-
Make the Marinade:
- In a large bowl, whisk together teriyaki sauce, honey, ground ginger, and chili garlic sauce.
- Add chicken pieces and toss to coat evenly.
-
Assemble on the Baking Sheet:
- Spread the marinated chicken onto the prepared baking sheet.
- In the same bowl, toss pineapple, bell pepper, and sugar snap peas with olive oil, salt, and pepper.
- Arrange the veggies and pineapple around the chicken.
-
Bake:
- Bake for 15 minutes, or until the chicken is cooked through and veggies are tender.
-
Garnish & Serve:
- Remove from the oven and garnish with sesame seeds and chopped green onions.
- Serve hot over steamed rice, quinoa, or noodles.
Notes
- Spicier Version: Add extra chili garlic sauce or red pepper flakes.
- Swap the Protein: Use shrimp, tofu, or beef instead of chicken.
- More Veggies: Try broccoli, zucchini, carrots, or baby corn.
- Homemade Teriyaki Sauce: Make your own with soy sauce, garlic, ginger, and honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sheet Pan, Baked
- Cuisine: Asian-inspired
- Diet: Gluten Free
