Speedy Sheet Pan Teriyaki Chicken & Pineapple with Bell Peppers
This quick and easy sheet pan recipe features tender chicken, sweet pineapple, and crisp bell peppers all tossed in a savory teriyaki sauce. Perfect for a weeknight meal with minimal cleanup.
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.
Notes
For best results, do not overcrowd the baking sheet to ensure proper roasting. You can customize the vegetables based on your preference. Serve this dish over rice or quinoa for a complete meal.