Let me tell you about my absolute favorite weeknight dinner: sheet pan teriyaki chicken and pineapple! This dish is a symphony of flavors, where tender chicken thighs meet the sweetness of juicy pineapple and the savory punch of teriyaki sauce. Seriously, it smells amazing while baking! What I love most is how easy it is to throw everything on one pan—no fuss, no mess. Plus, you get that caramelized goodness on the veggies that just makes my heart sing. Whether I’m feeding a crowd or just myself, this meal never fails to deliver a smile. Trust me, once you try it, you’ll be hooked on this delightful combo!
Ingredients for Sheet Pan Teriyaki Chicken and Pineapple
- 1.5 lbs boneless, skinless chicken thighs (trust me, they’re juicier than breasts!)
- 1 cup pineapple chunks (fresh or canned, but fresh really amps up the flavor!)
- 1/2 cup teriyaki sauce (feel free to adjust based on your taste—more sauce, more flavor!)
- 2 bell peppers, sliced (any color you like; they add such a lovely crunch!)
- 1 onion, sliced (for that sweet caramelization—yum!)
- 2 tablespoons olive oil (to help everything roast beautifully)
- 1 teaspoon garlic powder (because who doesn’t love garlic?)
- 1 teaspoon ginger powder (adds a lovely warmth, trust me on this one)
- Salt and pepper to taste (always adjust to your liking!)
How to Prepare Sheet Pan Teriyaki Chicken and Pineapple
- First things first, preheat your oven to 400°F (200°C). I always find that this step is crucial for a perfect roast!
- In a large bowl, combine the chicken thighs with the teriyaki sauce, garlic powder, ginger powder, salt, and pepper. Make sure every piece of chicken gets a good coating—this is where the magic begins!
- Now, toss in the sliced bell peppers, onion, and pineapple chunks. Give it all a good mix so that the veggies are nicely coated with the sauce too. You’ll want that vibrant color and flavor everywhere!
- Spread the chicken and veggie mixture onto a sheet pan in a single layer. This ensures everything roasts evenly; no one likes soggy veggies, right?
- Drizzle the olive oil over the top. This will help everything caramelize beautifully. It’s all about that golden goodness!
- Pop the pan into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the chicken is cooked through and reaches an internal temperature of 165°F (75°C). I usually check around the 25-minute mark just to be safe!
- Once it’s out of the oven, let it sit for a couple of minutes before serving. This helps the juices redistribute, making every bite super juicy and flavorful.
- Serve hot and enjoy! Trust me, you’ll want to savor every bite of this delightful dish.
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- All-in-one sheet pan means less cleanup—yay!
- Flavor-packed with the perfect balance of sweet and savory.
- Healthy option with lean chicken and fresh veggies.
- Customizable with your favorite vegetables and protein swaps.
- Great for meal prep—leftovers taste amazing!
- A crowd-pleaser that’s sure to impress family and friends.
- Bright, vibrant colors make your dinner table pop!
Tips for Success
- Use the right chicken: Boneless, skinless chicken thighs are my go-to for this recipe. They’re juicy and flavorful, but you can use chicken breasts if you prefer. Just be careful not to overcook them!
- Fresh is best: If you can, opt for fresh pineapple. It adds a burst of sweetness and a delightful texture that canned just can’t match, but if canned is all you have, it works too!
- Experiment with veggies: Don’t be shy about adding other veggies! Broccoli, snap peas, or even carrots can give an extra crunch and nutrition. Just chop them to a similar size so they cook evenly.
- Adjust the teriyaki sauce: Feel free to play around with the amount of teriyaki sauce. If you like it a bit sweeter, add more! For a tangy twist, a splash of rice vinegar can also do wonders.
- Watch your bake time: Ovens can vary, so check your chicken a bit early. You want it juicy but fully cooked, so look for that lovely golden color and an internal temp of 165°F (75°C).
- Let it rest: After you take the pan out of the oven, let everything sit for a couple of minutes. It makes a world of difference in flavor and juiciness!
- Serve with a side: This dish pairs beautifully with rice or quinoa to soak up that delicious teriyaki sauce. You could even toss in some sesame seeds or green onions for a fun garnish!
Variations on Sheet Pan Teriyaki Chicken and Pineapple
- Switch Up the Protein: If you’re not a fan of chicken thighs, try using shrimp or firm tofu! Just adjust the cooking time since shrimp cooks faster and tofu takes a bit longer to soak up the flavors.
- Add More Veggies: Get creative with your veggies! Zucchini, asparagus, or even sweet potatoes can make a delicious addition. Just remember to cut them into similar sizes for even cooking.
- Go Spicy: If you like a kick, toss in some sliced jalapeños or red pepper flakes. It’ll add a nice spicy contrast to the sweetness of the pineapple!
- Experiment with Sauces: Not in the mood for teriyaki? Try a sweet chili sauce or a hoisin glaze for a different flavor profile. Each sauce brings its own special twist!
- Herbs and Spices: Fresh herbs like cilantro or basil can elevate the dish even further. Sprinkle them on top just before serving for a burst of freshness!
- Fruit Options: Besides pineapple, try adding mango or peaches for a different fruity flavor. They’ll caramelize beautifully in the oven!
Storage & Reheating Instructions
If you have any leftovers (which is rare because it’s that good!), let the sheet pan teriyaki chicken and pineapple cool completely before storing. Just transfer it to an airtight container and pop it in the fridge, where it’ll stay fresh for about 3-4 days.
When you’re ready to enjoy those tasty leftovers, you can reheat them in a couple of ways! For the best results, I recommend using the oven. Preheat it to 350°F (175°C), spread the chicken and veggies on a baking sheet, and warm them up for about 10-15 minutes or until heated through. This helps keep everything nice and juicy.
If you’re in a hurry, the microwave works too! Just place your portion in a microwave-safe dish and cover it with a damp paper towel to help retain moisture. Heat in short bursts of 30 seconds, stirring in between, until warmed to your liking. Just be careful not to overdo it, as microwaving can dry things out a bit.
Whichever method you choose, I promise you’ll still get that delicious flavor and comforting vibe from your meal!
Nutritional Information
Now, I want to give you a little heads-up! Nutrition can vary based on the specific ingredients and brands you use, so these values are approximate. That said, here’s what you can generally expect per serving of this delicious sheet pan teriyaki chicken and pineapple:
- Calories: 400
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 10g
- Protein: 35g
This dish is not only tasty but also packed with protein and vibrant veggies, making it a wholesome choice for dinner. Enjoy every bite guilt-free!
FAQ about Sheet Pan Teriyaki Chicken and Pineapple
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but just keep an eye on the cooking time. They tend to dry out quicker, so I recommend checking for doneness a little earlier than you would with thighs.
What if I don’t have teriyaki sauce?
No worries! You can make a quick homemade version with soy sauce, honey, and a bit of garlic and ginger. It won’t be exactly the same, but it’ll still be delicious! Learn more about teriyaki sauce here.
Can I make this dish ahead of time?
You sure can! You can prep everything and store it in the fridge for a day or two before baking. Just give it a good mix before spreading it on the pan!
Is this dish gluten-free?
Yes, as long as you use a gluten-free teriyaki sauce, this sheet pan teriyaki chicken and pineapple is a great gluten-free option. Just double-check your sauce ingredients to be safe!
How can I make it spicier?
If you’re looking for a kick, try adding some sriracha to the teriyaki sauce or toss in some red pepper flakes. It’ll give your dish a nice, spicy twist! Discover more about the health benefits of spicy foods.
What vegetables can I add?
You can get creative! Broccoli, snap peas, zucchini, or even carrots work wonderfully. Just make sure they’re cut to a similar size so they cook evenly with the chicken.
Can I freeze leftovers?
Yes! Just make sure to store them in an airtight container. They can be frozen for up to three months. When you’re ready to enjoy, thaw in the fridge and reheat as mentioned earlier!
Sheet Pan Teriyaki Chicken and Pineapple in 30 Minutes!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful sheet pan meal featuring chicken and pineapple in a teriyaki glaze.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup teriyaki sauce
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken, teriyaki sauce, garlic powder, ginger powder, salt, and pepper.
- Add bell peppers, onion, and pineapple to the bowl and mix well.
- Spread the mixture onto a sheet pan in a single layer.
- Drizzle with olive oil.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot and enjoy.
Notes
- Adjust the amount of teriyaki sauce to taste.
- Feel free to add other vegetables like broccoli or snap peas.
- Use fresh pineapple for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: sheet pan teriyaki chicken and pineapple
