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Sheet Pan Teriyaki Chicken and Pineapple Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to ensure easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Rest: Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes to retain its juices.
  9. 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.

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Find it online: https://deliciousfamilykitchen.com/sheet-pan-teriyaki-chicken-and-pineapple-recipe/