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

1/2 cup teriyaki sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground ginger

1/4 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)

Cook Mode Prevent your screen from going dark

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