I’ve found a game-changer for busy weeknights that’ll make your dinner routine so much easier! My sheet pan teriyaki chicken combines juicy chicken, sweet pineapple, and crisp veggies all on one pan, creating the perfect balance of sweet, savory, and tangy flavors. You know those nights when cooking feels overwhelming? This recipe has saved me countless times! The secret lies in the homemade teriyaki sauce that caramelizes beautifully as everything roasts. Want to know how it all comes together?
Your Complete Ingredients List
Ready to make this mouthwatering Sheet Pan Teriyaki Chicken and Pineapple? This recipe combines sweet, savory, and tangy flavors that come together beautifully on a single sheet pan. The combination of juicy chicken, caramelized pineapple, and crisp vegetables creates a delicious meal that’s perfect for busy weeknights when you want something flavorful without tons of cleanup.
- 1–1.25 lbs boneless, skinless chicken breasts, diced
- ¼–½ cup teriyaki sauce
- 4 tbsp olive oil (divided)
- 2 tbsp honey
- 1–2 tbsp Asian chili garlic sauce
- 2 tsp ground ginger
- 1 tsp black pepper
- 1.5 cups fresh pineapple, diced
- 1 cup sugar snap peas (or mix of bell peppers, broccoli, onions)
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (optional garnish)
When shopping for ingredients, quality matters with the teriyaki sauce—it’s the star flavor here. You can adjust the amount based on how saucy you like your dishes, and the same goes for the chili garlic sauce if you prefer more or less heat. Fresh pineapple works best for caramelization, but in a pinch, well-drained canned pineapple chunks can substitute. As for vegetables, while sugar snap peas are suggested, feel free to use whatever veggies you have on hand—this recipe is wonderfully flexible.
Cooking Instruction
Start by preheating your oven to 400°F while you prep the ingredients.
In a large bowl, combine 1–1.25 lbs of diced boneless, skinless chicken breasts with ¼ cup of teriyaki sauce, 2 tablespoons of olive oil, 2 tablespoons of honey, and 1-2 tablespoons of Asian chili garlic sauce (depending on how spicy you like it). Add 2 teaspoons of ground ginger and 1 teaspoon of black pepper, then toss everything together until the chicken pieces are well coated. This marinade is what gives our dish that perfect sweet-savory balance with just the right kick of heat.
Next, arrange your seasoned chicken on a greased or foil-lined sheet pan, making sure to spread the pieces out evenly for proper cooking.
In that same mixing bowl (why dirty another dish?), toss 1.5 cups of diced fresh pineapple and 1 cup of sugar snap peas with 2 tablespoons of olive oil, plus a bit of salt and pepper. You can also substitute or add bell peppers, broccoli, or onions if that’s what you have on hand. Scatter these around the chicken on the sheet pan, trying not to overcrowd anything.
For best results, use a premium sheet pan that distributes heat evenly and prevents sticking.
Pop the pan into your preheated oven and bake for 15-20 minutes, or until the chicken is completely cooked through with no pink remaining. The pineapple will caramelize slightly at the edges, which adds the most amazing flavor dimension to the dish.
Before serving, sprinkle sliced green onions and sesame seeds over everything for a professional finishing touch and added texture. If you find the sauce a bit thin, you can always reduce some additional teriyaki sauce in a pan on the stovetop while the sheet pan is in the oven.
Serve this vibrant, flavor-packed meal over steaming rice, or try cauliflower rice if you’re keeping things light. The combination of juicy chicken, sweet pineapple, and crisp veggies with that irresistible teriyaki glaze makes for a dinner that feels special but comes together with minimal fuss.
Tips & Variations
This sheet pan meal is incredibly versatile and easy to customize! Not a fan of pineapple? Swap it for mango or skip it altogether.
You can also mix up the vegetables – try bell peppers, broccoli florets, or sliced carrots for different colors and textures.
Want it spicier? Add more chili garlic sauce! Need a shortcut? Use pre-cut chicken and pre-made teriyaki sauce.
I’ve found that marinating the chicken for 30 minutes before cooking deepens the flavor tremendously.
For a complete meal prep option, portion everything with rice into containers. It’ll stay fresh in the fridge for up to 3 days!
Serving Suggestions
Presentation matters when it comes to this mouthwatering sheet pan teriyaki chicken!
I love serving it over a bed of fluffy white rice, where the sauce can soak in and create the perfect bite. Want to keep things lighter? Cauliflower rice works beautifully too!
For a complete meal, try adding a sprinkle of sesame seeds and freshly sliced green onions on top.
The colors pop against the glazed chicken and bright pineapple!
Need a quick lunch option? Stuff leftovers into lettuce cups for a rejuvenating twist.
Who knew one sheet pan dish could be so versatile?
Smart Storage Solutions
Three simple steps will help you store leftover teriyaki chicken and pineapple properly! First, let everything cool completely before refrigerating – about 30 minutes does the trick.
Then, transfer to airtight containers, separating chicken from veggies if you want them to maintain different textures.
Finally, refrigerate for up to 3-4 days or freeze for up to 2 months!
Want to revive your leftovers? Microwave refrigerated portions for 1-2 minutes with a splash of water to prevent drying out.
Coming from the freezer? Thaw overnight in your fridge for best results.
Isn’t meal prep wonderful?
Nutrition Information
While many home cooks focus solely on flavor, understanding the nutrition in this sheet pan teriyaki chicken dish can help you make informed choices about your meal!
This recipe offers a fantastic balance of protein from the chicken breast (about 25g per serving), complex carbs from the veggies, and natural sugars from the pineapple.
Want to lower the sodium? Simply reduce the teriyaki sauce!
Looking for more fiber? Add extra veggies like broccoli or bell peppers.
The beauty of sheet pan meals is that you’re getting well-rounded nutrition without multiple pots and pans. Isn’t that a win-win?
