Sheet Pan Pineapple Teriyaki Chicken

This vibrant 15-minute sheet pan pineapple teriyaki chicken transforms ordinary weeknight dinners into something extraordinary with minimal effort. The sweet and savory combination of juicy pineapple and teriyaki-glazed chicken creates a restaurant-quality meal that comes together on a single pan.

I first made this recipe when I was desperately searching for a quick dinner solution after a particularly exhausting workday. My family devoured it so enthusiastically that it's now in our permanent rotation whenever we need something delicious without the fuss.

Ingredients

• Boneless skinless chicken breasts: Cut into bite-sized pieces to create the perfect protein foundation that cooks quickly and evenly
• Teriyaki sauce: Provides that classic umami-rich flavor that serves as the base of the marinade
• Olive oil: Helps everything roast properly without sticking to the pan
• Honey: Adds natural sweetness that caramelizes beautifully in the hot oven
• Asian chili garlic sauce: Brings a customizable kick of heat that balances the sweet elements
• Ground ginger: Infuses warm aromatic notes throughout the dish without the work of fresh ginger
• Fresh pineapple: Offers juicy bursts of tropical sweetness that caramelizes beautifully when roasted
• Sugar snap peas: Provide a satisfying crunch and vibrant green color even after roasting
• Red bell pepper: Adds sweet flavor plus stunning visual contrast and essential vitamins
• Green onions: Deliver a mild onion flavor and fresh finish when sprinkled on top
• Sesame seeds: Offer a subtle nutty crunch and elegant presentation as a finishing touch

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken with teriyaki sauce, olive oil, honey, chili garlic sauce, ginger, and pepper in a ziplock bag, ensuring all pieces are well coated. The longer you can marinate, the better the flavor the chicken will absorb. I recommend at least 30 minutes, but overnight results in incredible depth of flavor.

Prepare the Baking Sheet:

Line your baking sheet with foil for easier cleanup—this is absolutely worth the small extra step—and preheat your oven to 475°F. The high temperature is crucial for achieving caramelization without overcooking the chicken.

Arrange the Produce:

Spread the pineapple, sugar snap peas, and bell pepper evenly on the baking sheet, then drizzle with olive oil and season with salt and pepper. Make sure your pineapple pieces are relatively uniform in size to ensure they cook evenly alongside the vegetables.

Combine Everything:

Add the marinated chicken to the sheet pan using tongs or a slotted spoon to avoid adding too much liquid. Toss everything together to ensure the flavors meld and the ingredients cook evenly. I like to make sure the chicken pieces aren't overlapping too much for proper browning.

Bake to Perfection:

Cook for approximately 15 minutes, stirring halfway through to ensure even browning. Keep a close eye starting at the 10-minute mark since the high sugar content from the pineapple and honey can cause quick browning. The chicken is done when it reaches 165°F internally and shows no pink.

Garnish and Serve:

Sprinkle the finished dish with sliced green onions and optional sesame seeds right before serving. This adds freshness, color, and the final layer of flavor that elevates the dish from good to spectacular.

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The Asian chili garlic sauce is my secret ingredient in this recipe. I discovered its transformative power years ago when my brother, who rarely compliments anything I cook, asked for thirds and then requested the recipe. The balance of heat and garlic it provides simply cannot be matched by other hot sauces.

Storage and Leftovers

This dish maintains its flavor and texture remarkably well as leftovers. Store in airtight containers in the refrigerator for up to 3 days. The flavors actually continue to develop, making day two sometimes even better than the original meal. Reheat in the microwave for about 90 seconds or in a skillet over medium heat until just warmed through to prevent the chicken from becoming tough.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work beautifully as a juicier alternative to chicken breasts. Canned pineapple can substitute for fresh in a pinch—just be sure to drain it well. Broccoli florets, snap peas, or even sliced carrots can replace the sugar snap peas with minor adjustments to cooking time. If you don't have teriyaki sauce, blend soy sauce with brown sugar and a touch of garlic for a quick homemade alternative.

Serving Suggestions

While this dish is certainly complete on its own, serving it over steamed jasmine rice or coconut rice creates an exceptional meal that soaks up all the delicious sauce. For a lower carb option, try cauliflower rice or zucchini noodles. This also pairs wonderfully with a simple cucumber salad dressed with rice vinegar for a refreshing contrast to the sweet and savory main dish.

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Enjoy this sweet and savory dish any time you need a quick yet satisfying meal for your family!

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, you can substitute canned pineapple chunks (drained well) for fresh pineapple. The flavor will be slightly different and may caramelize more quickly due to higher sugar content, so monitor closely during cooking.

→ How can I make this dish spicier?

To increase the heat level, add more Asian chili garlic sauce to the marinade or sprinkle red pepper flakes over the finished dish. You could also add sliced fresh jalapeños or serrano peppers to the vegetable mixture.

→ Can I substitute other vegetables?

Absolutely! Broccoli florets, sliced zucchini, mushrooms, or snap peas would all work well. Just ensure pieces are cut to similar sizes for even cooking and adjust cooking time for denser vegetables.

→ Is this dish gluten-free?

Most teriyaki sauces contain soy sauce, which typically includes wheat. For a gluten-free version, use a gluten-free teriyaki sauce or substitute with tamari or coconut aminos plus a touch of honey and ginger.

→ Can I prep this meal ahead of time?

Yes! Marinate the chicken overnight for maximum flavor. You can also chop all vegetables and pineapple a day ahead and store in airtight containers in the refrigerator. When ready to cook, just combine everything on your sheet pan.

→ What can I serve with this sheet pan meal?

This dish pairs wonderfully with steamed rice, quinoa, or cauliflower rice to absorb the delicious sauce. For a complete meal, consider adding a simple side salad with an Asian-inspired vinaigrette.