This Sheet Pan Teriyaki Chicken and Pineapple recipe is your answer to a quick, wholesome, and flavor-packed dinner. Featuring juicy chicken breast bites marinated in a rich, homemade teriyaki blend, this one-pan meal is paired with sweet pineapple chunks, crunchy sugar snap peas, and vibrant red bell peppers. The mix of sweet, tangy, and spicy flavors brings a delightful contrast, while the sheet pan method keeps cleanup minimal. Perfect for busy weeknights or meal prepping, it’s a satisfying dish that balances protein, fresh produce, and bold taste all in one.
Ingredients
For the Chicken Marinade:
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1 to 1.25 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
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¼ cup teriyaki sauce
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2 tablespoons olive oil
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2 tablespoons honey
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1 to 2 tablespoons Asian chili garlic sauce (to taste)
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2 teaspoons ground ginger
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1 teaspoon freshly ground black pepper
For the Sheet Pan:
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1½ cups fresh pineapple (diced)
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1 cup sugar snap peas
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1 red bell pepper (diced)
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2 tablespoons olive oil (for drizzling)
Optional Garnishes:
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Chopped green onions
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Sesame seeds
Directions
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Marinate the Chicken
In a large zip-top bag, combine the chicken, teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ground ginger, and black pepper. Seal and massage to mix well. Refrigerate for at least 30 minutes, or ideally overnight for deeper flavor. -
Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup. -
Prepare the Vegetables
Spread the pineapple, sugar snap peas, and red bell pepper across the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and toss until evenly coated. -
Add the Chicken
Remove the marinated chicken from the fridge and discard any excess marinade. Place the chicken pieces evenly among the vegetables on the sheet pan. -
Bake
Bake for 15–20 minutes, stirring halfway through, until the chicken is fully cooked (internal temp 165°F / 74°C) and the vegetables are lightly roasted. -
Garnish and Serve
Remove from the oven and garnish with chopped green onions and sesame seeds if using. Serve hot as-is or over a bed of rice or quinoa.
Nutritional Information (Per Serving)
Note: Values are estimates and may vary by ingredients used.
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Calories: 400–450 kcal
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Protein: 35g
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Carbohydrates: 30g
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Fat: 18g
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Fiber: 3g
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Sugar: 20g
Why Sheet Pan Meals Are a Must-Have in Your Recipe Rotation
Let’s face it—no one enjoys standing over a hot stove after a long day. Sheet pan meals are the unsung heroes of efficient cooking. They streamline your prep, minimize dishwashing, and still deliver hearty, full-bodied meals. This recipe is a shining example of how sheet pan cooking doesn’t have to mean boring or bland.
The chicken and veggies roast together on one pan, soaking up all the flavor from the marinade and caramelizing just enough to develop texture and depth. Plus, there’s something inherently satisfying about pulling a colorful, aroma-filled pan from the oven and plating up a complete meal in minutes.
The Flavor Profile: Sweet, Spicy, and Umami-Rich
At the heart of this dish is a dynamic teriyaki glaze that fuses the richness of soy with the brightness of ginger, the sweetness of honey, and the bold kick of chili garlic sauce. Teriyaki sauce on its own is a classic for a reason—it offers umami depth and glossy, savory sweetness. But when layered with honey and chili garlic sauce, it evolves into a more complex flavor experience that coats the chicken and veggies beautifully.
The addition of fresh pineapple isn’t just for sweetness—it helps balance the saltiness of the teriyaki and adds a burst of juicy acidity that cuts through the richness. Roasting the pineapple intensifies its flavor, giving it caramelized edges that contrast perfectly with the crisp snap peas and tender bell peppers.
A Nutritious and Balanced Dinner Option
This recipe isn’t just flavorful—it’s also nutrient-dense and well-balanced. Chicken breast offers a lean source of protein to help fuel your body and keep you feeling full. The inclusion of vegetables like sugar snap peas and red bell pepper provides fiber, antioxidants, and essential vitamins like A and C.
Pineapple adds not only brightness to the dish but also natural enzymes such as bromelain, which aid in digestion. When served over a base like brown rice or quinoa, the dish becomes a complete meal that checks off major macronutrient boxes: protein, complex carbs, and healthy fats.
If you’re looking to reduce carbs, swap in cauliflower rice or skip the grain altogether. The dish is adaptable to various dietary preferences without losing its flavor integrity.
Tips for the Best Sheet Pan Teriyaki Chicken and Pineapple
While this dish is very straightforward, a few smart tips can take it from good to great:
1. Marinate Ahead for Deeper Flavor:
Letting the chicken sit in the marinade overnight helps the flavors fully absorb. If you’re short on time, even 30 minutes in the fridge can make a big difference.
2. Use Fresh Pineapple if Possible:
Canned pineapple can be a convenient substitute, but fresh pineapple caramelizes better in the oven and provides a more authentic texture and flavor.
3. Don’t Overcrowd the Pan:
Give the chicken and vegetables room to roast rather than steam. Spread them in a single layer so everything gets that delicious golden-brown finish.
4. Stir Halfway Through Baking:
Tossing the ingredients mid-cook ensures even roasting and prevents any one ingredient from overcooking or burning.
5. Finish with Fresh Garnishes:
A sprinkle of sesame seeds and chopped green onions right before serving adds texture, color, and a final pop of flavor.
Versatile Serving Options for Any Diet
One of the best things about this dish is how easily it can be adapted based on what you have on hand or your current dietary needs:
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Low-Carb: Serve over cauliflower rice or steamed broccoli.
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High-Fiber: Pair with brown rice or a quinoa blend.
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Gluten-Free: Ensure your teriyaki sauce is gluten-free or make your own at home using tamari or coconut aminos.
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Family-Friendly: Omit or reduce the chili garlic sauce for a milder version that’s more suitable for kids.
You can also turn this dish into meal prep bowls for the week—just divide into containers and store in the fridge. The flavors even deepen over time, making it an ideal make-ahead lunch.
Why You’ll Keep Coming Back to This Recipe
Beyond the taste, this recipe wins hearts for its simplicity. It’s easy to prep, customizable for different diets, and looks as good as it tastes. It’s also a great way to introduce kids (and picky eaters) to bolder flavors in a friendly format. The natural sweetness of pineapple is a crowd-pleaser, while the glaze elevates everyday chicken and veggies into something crave-worthy.
Whether you’re cooking for one or feeding a hungry family, this meal comes together with minimal effort but delivers maximum satisfaction.
Conclusion: Sweet Simplicity in One Pan
Sheet Pan Teriyaki Chicken and Pineapple is more than just another dinner idea—it’s a celebration of balance. The harmony of sweet pineapple, spicy teriyaki glaze, and wholesome roasted vegetables creates a dish that’s colorful, delicious, and surprisingly effortless.
With just one pan and a handful of accessible ingredients, you can make a restaurant-worthy meal at home. It’s proof that simple techniques, when combined with bold flavors, can yield amazing results. Add this to your weekly rotation and discover how easy it is to make a satisfying dinner that the whole family will love—again and again.
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