This Sheet Pan Teriyaki Chicken and Pineapple recipe is the epitome of easy and delicious weeknight dinners. With juicy chicken, sweet pineapple, and vibrant roasted vegetables all cooked on one pan, it’s a flavorful and hassle-free meal that comes together in just under an hour.
Ingredients
4 boneless, skinless chicken breasts
½ cup teriyaki sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger
¼ teaspoon black pepper
1 pineapple, peeled, cored, and cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 tablespoon sesame seeds (optional)
2 green onions, chopped (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
In a small bowl, combine the teriyaki sauce, olive oil, garlic powder, onion powder, ginger, and black pepper. Stir well to combine.
Place the chicken breasts on a sheet pan and brush them with half of the teriyaki sauce mixture.
Arrange the pineapple chunks, bell peppers, and zucchini around the chicken on the sheet pan.
Drizzle the remaining teriyaki sauce over the vegetables and chicken.
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Optional: Sprinkle sesame seeds and chopped green onions on top before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Add more vegetables: You can easily swap or add any vegetables you like, such as broccoli, carrots, or sweet potatoes.
Use chicken thighs: If you prefer darker meat, you can substitute the chicken breasts with boneless, skinless chicken thighs.
Switch up the sauce: If you're not a fan of teriyaki sauce, you can use honey garlic sauce or a barbecue glaze for a different flavor profile.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and vegetables in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.
FAQs
How do I know when the chicken is done?
To ensure the chicken is fully cooked, check that it has reached an internal temperature of 165°F (75°C) using a meat thermometer. This guarantees that it's safe to eat.
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and vegetables the night before, storing them in the fridge. When ready to cook, simply follow the roasting instructions.
Can I use frozen chicken breasts?
I recommend using fresh chicken breasts for the best texture and flavor. If using frozen, make sure to thaw them completely before cooking.
Can I make this recipe with other fruits?
Absolutely! While pineapple adds a nice sweetness, other fruits like mango or peaches could work well too. Just make sure to cut them into chunks for even cooking.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep! You can divide it into individual servings and store them in meal prep containers for easy lunches or dinners throughout the week.
Conclusion
Sheet Pan Teriyaki Chicken and Pineapple is one of those recipes that I keep coming back to. It’s simple, full of flavor, and so versatile. The combination of tender chicken, caramelized pineapple, and perfectly roasted veggies makes it a complete meal that’s both healthy and satisfying. Plus, the cleanup is a breeze, so it’s the perfect choice when I want a stress-free dinner that doesn’t skimp on taste.
Recipe:
Sheet Pan Teriyaki Chicken and Pineapple
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This easy Sheet Pan Teriyaki Chicken and Pineapple recipe is perfect for busy weeknights. With succulent chicken, sweet pineapple, and vibrant vegetables roasted to perfection, this one-pan meal offers the perfect balance of flavors. It’s quick, hassle-free, and ideal for meal prep or a tasty dinner for the family
Ingredients
4 boneless, skinless chicken breasts
½ cup teriyaki sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger
¼ teaspoon black pepper
1 pineapple, peeled, cored, and cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 tablespoon sesame seeds (optional)
2 green onions, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the teriyaki sauce, olive oil, garlic powder, onion powder, ginger, and black pepper. Stir well.
- Place the chicken breasts on a sheet pan and brush them with half of the teriyaki sauce mixture.
- Arrange the pineapple chunks, bell peppers, and zucchini around the chicken on the sheet pan.
- Drizzle the remaining teriyaki sauce over the chicken and vegetables.
- Roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Optional: Sprinkle sesame seeds and chopped green onions on top before serving.
Notes
For added flavor, swap in chicken thighs for a richer taste.
Experiment with different vegetables like broccoli or carrots.
You can also try using a different sauce such as honey garlic or barbecue for variation.
Store leftovers in an airtight container for up to 3 days, and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Meal Prep, Sheet Pan Meal
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 310 kcal
