Sheet Pan Teriyaki Chicken and Pineapple
A vibrant and flavorful dish featuring tender chicken, crispy bell peppers, and juicy pineapple, all roasted together on a single sheet pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts You can use either chicken thighs or breasts.
- 1 cup teriyaki sauce
- 1 whole pineapple, peeled and diced Fresh pineapple enhances the dish.
- 2 pieces bell peppers, sliced Any color bell peppers can be used.
- 1 piece red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, add the chicken thighs or breasts and pour in the teriyaki sauce, ensuring all pieces are well-coated. Let it marinate for at least 10 minutes.
- Dice the pineapple into chunks.
- Slice the bell peppers and red onion.
- On a large sheet pan, drizzle the olive oil. Add the marinated chicken along with the pineapple, bell peppers, and red onion. Season with salt and pepper to taste and toss until evenly mixed.
Cooking
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of at least 165°F / 74°C) and the veggies are tender.
- Let rest for a few minutes before serving, garnished with sesame seeds and chopped green onions.
Notes
For a vegetarian version, swap chicken for tofu or chickpeas and try different vegetables like broccoli or carrots. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.