Sheet Pan Teriyaki Chicken and Pineapple Recipe
Get ready for a flavor explosion with this Sheet Pan Teriyaki Chicken and Pineapple 35-Minutes recipe, where sweet caramelized pineapple meets savory, glossy chicken. I’ve perfected this method through countless weeknight tests, and it consistently delivers a restaurant-quality meal with minimal cleanup. This one-pan wonder is my go-to for a fast, healthy dinner that the whole family loves.
PrintSheet Pan Teriyaki Chicken and Pineapple (Easy One-Pan Meal)
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 (or cooking spray)
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 1 tbsp Sesame Seeds (for garnish, optional)
- 1–2 cups Bell Peppers, Snap Peas, or Onions ((depending on preference))
- Chopped Green Onions (for garnish, optional)
Instructions
- Step 1: Prep the Chicken and Vegetables
- Step 2: Marinate the Chicken
- Step 3: Arrange the Chicken and Pineapple on the Sheet Pan
- Step 4: Roast Everything Together
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