The aroma of sweet and savory teriyaki, coupled with the bright, tangy scent of roasted pineapple, wafting through my kitchen on a busy Tuesday evening—that’s the moment I knew sheet pan dinners were pure genius. There’s something incredibly satisfying about tossing a few ingredients onto a single pan, sliding it into the oven, and emerging an short while later with a complete, vibrant meal. This Sheet Pan Teriyaki Chicken & Pineapple isn’t just a recipe; it’s a weeknight revelation, promising big flavors with minimal fuss and, perhaps most importantly, hardly any dishes to wash.
Why you’ll love this dish
If you’re anything like me, you’re constantly on the hunt for delicious meals that don’t demand hours of prep or an arsenal of pots and pans. This Sheet Pan Teriyaki Chicken & Pineapple fits that bill perfectly. It’s a fantastic solution for those chaotic weeknights when you want something homemade and healthy without the stress. The combination of succulent chicken, caramelized pineapple, and tender-crisp bell peppers all coated in a rich, glossy teriyaki sauce is simply irresistible. This dish is not only incredibly flavorful but also visually appealing with its pops of color, making it a guaranteed crowd-pleaser for both adults and kids alike. Plus, the active cooking time is surprisingly low – most of the magic happens in the oven!
> “I used to dread weeknight dinners, but this sheet pan teriyaki has changed everything! So easy, so delicious, and the cleanup is a dream. It’s now a regular in our rotation!” – A Happy Home Cook
The cooking process explained
Making this Sheet Pan Teriyaki Chicken & Pineapple is wonderfully straightforward. The basic idea involves marinating chunks of chicken in a flavorful teriyaki sauce, then tossing them onto a single baking sheet with colorful bell peppers and sweet pineapple. Everything roasts together in the oven, allowing the flavors to meld beautifully and the ingredients to caramelize slightly. Towards the end, a final brush of sauce ensures a perfect glossy finish. It’s a true set-it-and-forget-it kind of meal that requires very little hands-on time, leaving you free to tackle other tasks or simply relax.
What you’ll need
Gathering your ingredients for this vibrant dish is simple. Here’s what you’ll need:
- For the Teriyaki Sauce:
- 1/2 cup soy sauce (low sodium is great here)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
- 1/2 teaspoon cornstarch (for thickening, optional but recommended for a glossy sauce)
- Pinch of red pepper flakes (optional, for a little kick)
- For the Sheet Pan:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 green bell pepper, cored and cut into 1-inch pieces
- 1.5 cups fresh pineapple chunks (about half a medium pineapple, or one 15oz can, drained)
- 1/2 red onion, cut into wedges (optional, for extra flavor)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For Garnish (Optional):
- Sesame seeds
- Fresh chopped green onions
Directions to follow
Let’s get this deliciousness into the oven!
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and red pepper flakes (if using). Set aside about 1/4 cup of this sauce for basting later.
- Marinate the Chicken: Add the cut chicken pieces to the remaining teriyaki sauce in the bowl. Toss to coat thoroughly. Let it marinate for at least 15-20 minutes at room temperature, or cover and refrigerate for up to 30 minutes for deeper flavor. While the chicken marinates, preheat your oven.
- Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Assemble the Pan: Arrange the marinated chicken, red bell pepper, green bell pepper, pineapple chunks, and red onion wedges (if using) in a single layer on the prepared baking sheet. Drizzle everything with olive oil and sprinkle lightly with salt and pepper.
- Roast: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Halfway through cooking (around 10-12 minutes), give everything a good stir and brush the reserved teriyaki sauce over the chicken and vegetables. This helps build that beautiful glaze.
- Broil for Char (Optional): For a little extra char and caramelization, switch your oven to broiler mode for the last 2-3 minutes. Watch carefully to prevent burning!
- Serve: Remove from the oven, garnish with sesame seeds and chopped green onions if desired, and serve immediately.
Best ways to enjoy it
This Sheet Pan Teriyaki Chicken & Pineapple is incredibly versatile when it comes to serving. For a complete and satisfying meal, I love serving it with a fluffy bed of steamed white or brown rice – the rice soaks up all those delicious teriyaki juices. Quinoa is another excellent, healthy grain option. If you’re looking to keep things low-carb, consider serving it alongside cauliflower rice or a simple green salad with a light vinaigrette. Sometimes, I’ll even add a side of roasted broccoli or asparagus to boost the veggie count, though the bell peppers provide plenty of fresh crunch. The vibrant colors of this dish make for a very appealing presentation, straight from the pan to the table!
The best way to save extras
Storing and reheating your Sheet Pan Teriyaki Chicken & Pineapple leftovers is a breeze, making it great for meal prep.
- Storage: Once cooled to room temperature (within 2 hours of cooking), transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Store with any remaining juices from the pan to keep it moist.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. Alternatively, you can reheat it in a skillet over medium heat on the stovetop, adding a splash of water or broth if it seems dry. If reheating a larger batch, spread it out on a baking sheet and warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
- Freezing: This dish also freezes well. Place cooled portions in freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of bell peppers might be a little softer after freezing and thawing, but the flavor will still be delicious.
Helpful cooking tips
Achieving sheet pan perfection is easy with a few insider tricks:
- Don’t Overcrowd the Pan: This is crucial! If you pack too many ingredients onto one sheet, they will steam instead of roast, leading to soggy results. Use two sheet pans if necessary, ensuring everything is in a single layer with a little space around each piece.
- Cut Evenly: To ensure everything cooks at the same rate, cut your chicken, bell peppers, and pineapple into roughly 1-inch pieces. This prevents some ingredients from being overcooked while others are still raw.
- Pat Chicken Dry: Before marinating, pat your chicken pieces dry with paper towels. This helps the marinade adhere better and promotes better browning in the oven.
- Pineapple Choice: Fresh pineapple is fantastic for its juicy tenderness, but canned pineapple (drained well) also works beautifully in a pinch. Its sweetness concentrates wonderfully while roasting.
- Parchment Paper is Your Friend: Lining your sheet pan with parchment paper is a game-changer for cleanup. It prevents sticking and makes the post-dinner wash-up a breeze.
Recipe variations
This sheet pan meal is incredibly adaptable. Here are a few ideas to get your creative juices flowing:
- Spice It Up: Add a teaspoon of Sriracha or a generous pinch of red pepper flakes to the teriyaki sauce for extra heat.
- Different Proteins: Swap the chicken for shrimp (add towards the last 10 minutes of cooking) or firm tofu cubes. Pork tenderloin also works wonderfully.
- Veggie Swap: Feel free to experiment with other quick-cooking vegetables like broccoli florets, snap peas, sliced zucchini, or mushrooms. You might need to adjust cooking times slightly based on the veggies you choose.
- Citrus Burst: A squeeze of fresh lime juice over the cooked dish really brightens up the flavors just before serving.
- Garnish Galore: Beyond sesame seeds and green onions, try a sprinkle of chopped cilantro or toasted cashews for added texture and flavor.
Common questions
How long does it take to marinate the chicken?
While you can technically cook it immediately, marinating for at least 15-20 minutes at room temperature makes a noticeable difference in flavor. If you have more time, marinating for 30 minutes in the fridge is even better. I don’t recommend marinating chicken with acid (like vinegar) for much longer than an hour, as it can start to break down the proteins and change the chicken’s texture.
Can I make this ahead for meal prep?
Absolutely! This recipe is fantastic for meal prep. You can chop all your ingredients and whisk together the sauce the day before. Store them separately in the fridge. When ready to cook, just combine, marinate the chicken, and pop it into the oven. Cooked leftovers also store well for several days, as mentioned in the storage section.
What if I don’t have fresh ginger?
No problem! You can substitute 1/2 teaspoon of ground ginger for the fresh grated ginger in the teriyaki sauce. The flavor will be slightly different but still delicious.
My teriyaki sauce isn’t thickening. What can I do?
The cornstarch in the recipe is key for thickening. If your sauce still seems a bit thin, you can try reducing the reserved sauce in a small saucepan over medium heat on the stovetop until it thickens to your desired consistency, then brush it on. Alternatively, dissolve another 1/2 teaspoon of cornstarch in a tablespoon of cold water, stir it into the remaining sauce, and heat until it thickens.
Speedy Sheet Pan Teriyaki Chicken & Pineapple with Bell Peppers
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 2 cups fresh pineapple cut into 1-inch chunks
- 1 red bell pepper cored and chopped into 1-inch pieces
- 1 yellow bell pepper cored and chopped into 1-inch pieces
- 0.5 red onion chopped into 1-inch pieces
- 0.5 cup teriyaki sauce store-bought or homemade, divided
- 1-2 tbsp olive oil or sesame oil
- Salt and black pepper to taste
Garnish (Optional)
- 2 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Cut chicken, pineapple, bell peppers, and red onion into 1-inch pieces, ensuring similar sizes for even cooking.
Cooking
- Combine chicken, pineapple, bell peppers, and red onion in a bowl.
- Drizzle with 1-2 tbsp oil, season with salt and pepper, and toss with half of the teriyaki sauce.
- Spread the mixture in a single layer on the prepared baking sheet, using two pans if necessary to avoid overcrowding.
- Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp, stirring halfway.
- Optionally, drizzle with remaining teriyaki sauce and bake for another 5 minutes to caramelize.
Serving
- Garnish with toasted sesame seeds and chopped green onions, then serve immediately.