Delicious Sheet Pan Teriyaki Chicken and Pineapple Delight
This Sheet Pan Teriyaki Chicken and Pineapple is a vibrant dish perfect for busy weeknights, combining tender chicken, juicy pineapple, and crisp veggies.
Equipment
- baking sheet
- mixing bowl
- whisk
Ingredients
For the Chicken and Pineapple
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Pineapple chunks
For the Vegetables
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
For the Seasoning and Sauces
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- to taste Salt and pepper
- ½ cup Teriyaki sauce
- ¼ cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
For Garnishing
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions sliced
For Serving
- 4 cups Cooked rice optional
Instructions
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or coat it with olive oil.
- In a bowl, combine the pineapple chunks, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil, garlic powder, salt, and pepper. Toss well.
- Spread the vegetable mixture on one half of the baking sheet. Place the chicken breasts on the other half.
- In a bowl, whisk together teriyaki sauce, soy sauce, honey, and rice vinegar. Pour over chicken and vegetables.
- Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Let rest for 5 minutes, then sprinkle with sesame seeds and sliced green onions.
- Serve over cooked rice, if desired.
Notes
Use fresh ingredients for the best flavor and texture. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1200IUVitamin C: 90mgCalcium: 50mgIron: 2mg
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