If you’re craving a vibrant, flavorful dinner that feels like a tropical escape on a plate, the Sheet Pan Teriyaki Chicken and Pineapple Recipe is exactly what you need. It brings together juicy chicken breasts, sweet and tangy pineapple, and crisp bell peppers—all drenched in a luscious teriyaki glaze that bakes to perfection on a simple sheet pan. This recipe offers the perfect balance of savory, sweet, and smoky caramelized edges while keeping things easy, quick, and mess-free. Once you try it, this dish will quickly become one of your favorite go-to meals for busy weeknights or casual gatherings.
Ingredients You’ll Need
The beauty of the Sheet Pan Teriyaki Chicken and Pineapple Recipe lies in its straightforward ingredient list. Each component plays a crucial role, creating a colorful, textured, and mouthwateringly flavorful dish without overwhelming your pantry or your prep time.
- 4 boneless, skinless chicken breasts: The lean protein base that absorbs the teriyaki sauce beautifully.
- 1 cup teriyaki sauce: The star of the show, providing that signature sweet-savory flavor.
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks: Adds a juicy, tropical sweetness and tender texture contrast.
- 1 red bell pepper, sliced: Offers vibrant color and a hint of natural sweetness.
- 1 green bell pepper, sliced: Adds slight bitterness and crunch for balance.
- 1 red onion, sliced: Brings depth and mild sharpness that caramelizes wonderfully in the oven.
- 2 tablespoons olive oil: Helps the veggies and pineapple caramelize and keeps everything moist.
- Salt and pepper to taste: Essential seasoning to enhance all the natural flavors.
- Sesame seeds for garnish: Adds a subtle nuttiness and visual appeal.
- Sliced green onions for garnish: For a fresh, crisp burst and lovely color contrast.
How to Make Sheet Pan Teriyaki Chicken and Pineapple Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 400°F (200°C). Line a large sheet pan with parchment paper—this little trick makes cleanup a breeze and helps prevent sticking as your chicken and pineapple caramelize.
Step 2: Marinate the Chicken
Place the chicken breasts in a large bowl and pour over the teriyaki sauce. Toss until each piece is generously coated. For the best flavor, let the chicken marinate for at least 15 minutes—if you have a bit more time, an hour in the fridge deepens the taste beautifully.
Step 3: Arrange Chicken on the Sheet Pan
Place the marinated chicken breasts on one side of your prepared sheet pan. Make sure to space them out so they cook evenly and get those perfect browned edges we love.
Step 4: Add Pineapple and Veggies
On the opposite side, layer your fresh pineapple rings or chunks alongside the sliced red and green bell peppers and red onion. This keeps the sweet and savory elements distinct yet perfectly complementary during the bake.
Step 5: Dress and Season the Produce
Drizzle olive oil over the pineapple and veggies, then season with salt and pepper. Gently toss everything with your hands or a spoon to ensure all pieces get an even coating for that irresistible caramelized finish.
Step 6: Bake Until Perfectly Cooked
Pop the sheet pan into the oven for 25 to 30 minutes. You want the chicken cooked through to an internal temperature of 165°F (75°C). Meanwhile, the veggies and pineapple soften and soak up all those gorgeous teriyaki flavors.
Step 7: Broil for a Caramelized Finish
Switch your oven to broil during the last few minutes. This step crisps up the edges of the chicken and pineapple, giving you those irresistibly savory-sweet caramelized notes that make this dish unforgettable.
Step 8: Rest and Garnish
Once baked, let your sheet pan teriyaki chicken and pineapple rest for about 5 minutes before serving. Finish by sprinkling toasted sesame seeds and freshly sliced green onions over the top. These garnishes add an extra flavor boost and a gorgeous finishing touch.
How to Serve Sheet Pan Teriyaki Chicken and Pineapple Recipe
Garnishes
Sesame seeds and sliced green onions are classic garnishes that complement the teriyaki glaze beautifully. If you want to add a little extra flair, a sprinkle of toasted coconut flakes or a squeeze of fresh lime juice brightens the dish even further.
Side Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice or fluffy quinoa to soak up the juices. For a lighter option, a crisp Asian slaw or steamed bok choy adds freshness and crunch.
Creative Ways to Present
Try serving the chicken and pineapple over a bed of coconut rice for a tropical vibe or wrap the cooked chicken and veggies in warm tortillas with some fresh cilantro for a fun fusion taco. The Sheet Pan Teriyaki Chicken and Pineapple Recipe is versatile enough to inspire your creativity at the table.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The chicken and pineapple flavors actually deepen, making for a tasty next-day meal.
Freezing
While best enjoyed fresh, you can freeze cooked chicken and veggies in a freezer-safe container or bag for up to 2 months. Keep the pineapple texture in mind—it may soften more after thawing but still tastes great reheated.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for 10 to 15 minutes or until warmed through. You can also use a microwave for convenience, though the oven helps maintain crispness and texture better.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully because they’re juicy and flavorful. Just adjust cooking time slightly, as thighs may take a bit longer to cook through.
Is there a substitute for fresh pineapple?
If you don’t have fresh pineapple, canned pineapple chunks in juice (not syrup) can be used. Just drain them well to avoid too much extra liquid on the sheet pan.
Can I make the teriyaki sauce from scratch?
Yes! A simple homemade teriyaki sauce made with soy sauce, brown sugar, ginger, garlic, and a splash of sesame oil will lend a fresh and vibrant flavor to this dish.
What if I don’t have a broiler?
If your oven doesn’t have a broiler, simply bake a few extra minutes at 400°F (200°C) to achieve some caramelization, or give your chicken a quick sear in a hot pan before baking.
How spicy is this recipe?
This Sheet Pan Teriyaki Chicken and Pineapple Recipe is mild and family-friendly. Feel free to add a pinch of crushed red pepper flakes or a drizzle of sriracha if you want a little heat.
Final Thoughts
There’s something truly joyful about a meal that’s as colorful and aromatic as the Sheet Pan Teriyaki Chicken and Pineapple Recipe. It’s a foolproof way to bring exciting flavors and easy prep together in one pan, making weeknight dinners or weekend gatherings feel special with minimal effort. Trust me, once you make this, you’ll find all kinds of reasons to keep it in your dinner rotation. So grab your ingredients, preheat that oven, and get ready to delight your taste buds with every delicious bite!
Print
Sheet Pan Teriyaki Chicken and Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
This Sheet Pan Teriyaki Chicken and Pineapple recipe offers a deliciously easy weeknight dinner featuring juicy chicken breasts marinated in savory teriyaki sauce, baked alongside sweet pineapple and colorful bell peppers. Finished under the broiler for a caramelized touch, this one-pan meal combines vibrant flavors and minimal cleanup for a perfect balanced dish.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
Vegetables and Fruit
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
Additional Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to ensure easy cleanup.
- Marinate Chicken: In a large bowl, coat the chicken breasts thoroughly with teriyaki sauce. Allow the chicken to marinate for at least 15 minutes or up to 1 hour in the refrigerator for enhanced flavor.
- Arrange Chicken on Sheet Pan: Place the marinated chicken breasts on one side of the prepared sheet pan, spacing them out to ensure even cooking.
- Add Pineapple and Vegetables: On the opposite side of the sheet pan, arrange the pineapple rings or chunks along with the sliced red and green bell peppers and red onion slices.
- Season and Oil Vegetables: Drizzle the olive oil over the pineapple and vegetables, then season with salt and pepper. Toss gently to coat everything evenly.
- Bake: Place the sheet pan in the preheated oven and bake for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
- Broil for Caramelization: In the last few minutes of baking, switch your oven to broil. Broil the chicken and pineapple edges briefly until they develop a nicely caramelized, slightly charred finish for added flavor.
- Rest: Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes to retain its juices.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the chicken and vegetables before serving to add a fresh, nutty garnish.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- You can substitute the pineapple with canned pineapple chunks if fresh is unavailable, but fresh is preferred for best caramelization.
- Make sure the chicken is spaced out on the sheet pan to cook evenly and avoid steaming.
- Use a meat thermometer to ensure chicken is fully cooked for safety and optimal juiciness.
- For a gluten-free version, ensure your teriyaki sauce is labeled gluten-free.
