Sweet, savory, and sticky, this Sheet Pan Teriyaki Chicken and Pineapple is the kind of dinner that tastes like takeout but comes together on one pan in about 35 minutes. Bite-size pieces of chicken roast alongside juicy pineapple, bell peppers, and red onion in a quick homemade teriyaki sauce, and the pineapple caramelizes at the edges for extra flavor. Serve it over rice for an easy weeknight meal that is naturally high in protein. If you love these flavors, you might also like my Hawaiian-Style Teriyaki Chicken.
Table of Contents
Why This Sheet Pan Teriyaki Chicken Works
- One pan, big flavor: chicken, pineapple, and vegetables roast together, so cleanup is minimal.
- Homemade teriyaki sauce: soy sauce, honey, garlic, ginger, and rice vinegar taste fresher and less salty than most bottles, and you control the sweetness.
- Small chicken pieces cook fast: 1-inch cubes stay juicy and finish in about 20 minutes.
- Caramelized pineapple: high heat browns the fruit and balances the salty sauce.
Teriyaki is a Japanese cooking style in which food is glazed with a sweet soy-based sauce. That glossy finish is what a lightly thickened sauce gives the chicken.
Ingredients for Sheet Pan Teriyaki Chicken and Pineapple
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (about 1-inch pieces)
- 2 bell peppers (red and yellow), cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced, and 1 tablespoon sesame seeds, for garnish
- Cooked rice, for serving
For the teriyaki sauce:
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1/4 cup cold water
How to Make Sheet Pan Teriyaki Chicken and Pineapple
Step 1: Heat the Oven
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
Step 2: Make the Teriyaki Sauce
In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Whisk the cornstarch slurry, stir it in, and bring to a simmer over medium heat. Cook for 1 to 2 minutes, whisking, until glossy and slightly thickened. Reserve about 1/4 cup of the sauce for drizzling at the end.
Step 3: Toss Everything
Put the chicken, pineapple, peppers, and onion in a large bowl. Add the olive oil, salt, pepper, and the remaining sauce, and toss to coat. Spread everything on the baking sheet in a single layer, leaving space between the pieces so they roast instead of steam.
Step 4: Roast
Bake for 18 to 22 minutes, stirring once halfway through, until the chicken reaches 165°F and the pineapple and vegetables have browned at the edges. Chicken is safe once it reaches that temperature, according to USDA guidance on safe cooking temperatures.
Step 5: Finish and Serve
For extra caramelization, broil for 2 to 3 minutes, watching closely. Drizzle with the reserved sauce and sprinkle with sesame seeds and green onions. Serve hot over rice.
How to Serve Sheet Pan Teriyaki Chicken and Pineapple
Spoon it over steamed jasmine or brown rice, or serve it over cauliflower rice for a lighter meal. Add steamed broccoli or sugar snap peas on the side. For another sweet-and-savory pineapple dinner, try my Pineapple Chicken and Rice, or turn this one into bowls with rice, edamame, and shredded carrots. Leftover teriyaki chicken also works in wraps and fried rice.
How to Store and Reheat Leftovers
Cool the chicken and vegetables and refrigerate them in an airtight container within 2 hours. They keep for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water, or microwave until steaming hot. Freeze without rice for up to 3 months, and thaw overnight in the refrigerator. The pineapple will soften after freezing, so for the best texture, eat it from the refrigerator within a few days.
Tips and Variations
- Use fresh pineapple. Canned pineapple releases extra liquid and can make the pan watery. If you use canned, drain it well and pat it dry.
- Cut the chicken into pieces of a similar size so it cooks evenly.
- Use boneless, skinless chicken thighs for richer flavor. They take about the same time.
- Add broccoli florets or sugar snap peas for the last 10 minutes of roasting.
- Use tamari instead of soy sauce for a gluten-free version.
- Swap the honey for maple syrup or brown sugar if you prefer.
- Line the pan with parchment so the sticky sauce does not burn onto the metal.
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Yes. Use about 1/2 cup and skip the homemade sauce steps. Many bottled sauces are salty and sweet, so taste and adjust.
Can I use canned pineapple?
Yes, but drain it well. Fresh pineapple browns better and does not add extra liquid.
How do I keep the chicken from drying out?
Cut it into 1-inch cubes, cook it at high heat for a short time, and take the pan out as soon as the chicken reaches 165°F.
Can I make this ahead of time?
Yes. Mix the sauce and chop everything up to a day ahead, then toss and roast when ready.
Is this recipe gluten-free?
It can be. Swap the soy sauce for gluten-free tamari and check that your other ingredients are gluten-free.
Sheet Pan Teriyaki Chicken and Pineapple
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks If using canned, drain and pat dry.
- 2 bell peppers (red and yellow), cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup low-sodium soy sauce Use tamari for gluten-free.
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch Mixed with 1/4 cup cold water.
- sliced green onions and sesame seeds For garnish.
- cooked rice For serving.
Instructions
Cooking
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
- In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Stir in the cornstarch slurry and simmer 1 to 2 minutes until glossy and slightly thick. Reserve about 1/4 cup for drizzling.
- Toss the chicken, pineapple, peppers, and onion with the olive oil, salt, pepper, and the remaining sauce. Spread in a single layer on the pan.
- Bake 18 to 22 minutes, stirring once halfway, until the chicken reaches 165°F and the pineapple and vegetables are browned at the edges.
- Drizzle with the reserved sauce, sprinkle with sesame seeds and green onions, and serve over rice.
