Description
Sheet Pan Teriyaki Chicken and Pineapple is a simple, one-pan dinner that combines savory chicken with the sweetness of pineapple, all roasted together with a delicious teriyaki sauce.
Ingredients
Scale
- 2 lbs chicken breasts or thighs, boneless, skinless
- 1 medium pineapple, cut into chunks
- 1/2 cup teriyaki sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp sesame seeds, optional
- 1–2 cups bell peppers, snap peas, or onions
- Chopped green onions, optional
Instructions
- Prep the Chicken and Vegetables: Cut the chicken into even-sized pieces and slice vegetables into uniform pieces.
- Marinate the Chicken: Place the chicken pieces in a bowl and pour in the teriyaki sauce; let marinate for 10 to 30 minutes.
- Arrange the Chicken and Pineapple on the Sheet Pan: Preheat oven to 400°F (200°C), line a sheet pan with parchment paper or grease it, and arrange the marinated chicken, pineapple chunks, and vegetables on the pan.
- Roast Everything Together: Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C), optionally broiling for 2-3 minutes at the end for caramelization.
Notes
Use fresh pineapple for the best caramelization. Avoid overcrowding the sheet pan to ensure everything roasts evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Sheet Pan Teriyaki Chicken and Pineapple, easy one-pan meal, Asian-inspired dinner