Sheet Pan Teriyaki Chicken and Pineapple
Chicken cubes, pineapple, bell peppers, and red onion roasted on one pan in a quick homemade teriyaki sauce.
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.
Notes
Nutrition is an estimate without rice. Use fresh pineapple for best browning. Refrigerate leftovers within 2 hours and use within 3 to 4 days.