Description
Sheet Pan Teriyaki Chicken and Pineapple is a bold, sweet-savory dinner made on one pan in under 35 minutes. Hawaiian-inspired flavor, one pan, zero complicated steps.
Ingredients
For the Chicken:
1½–2 pounds boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces
½ cup teriyaki sauce
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
For the Vegetables and Pineapple:
1 medium fresh pineapple, cut into chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into chunks (optional)
1 tablespoon olive oil
Optional Garnish:
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
1. Cut the chicken into evenly sized bite-sized pieces, approximately 1¼ inches each.
2. Place the chicken in a large bowl, pour the teriyaki sauce over it, and add the garlic powder, salt, and black pepper. Toss until every piece is evenly coated and marinate for 10–30 minutes.
3. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
4. Combine the pineapple chunks, red bell pepper, yellow bell pepper, and red onion (if using) in a large bowl. Drizzle with olive oil, season lightly with salt, pepper, and garlic powder, and toss until evenly coated.
5. Arrange the marinated chicken, pineapple chunks, and seasoned vegetables in a single even layer on the prepared sheet pan.
6. Roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple begins to caramelize around the edges.
7. Switch the oven to broil for the final 2–3 minutes for extra caramelization, watching carefully to prevent burning.
8. Remove from the oven and garnish with sesame seeds and sliced green onions if desired.
9. Serve immediately over steamed rice, brown rice, quinoa, or cauliflower rice.
Notes
Use fresh pineapple, not canned — canned pineapple releases excess water that dilutes the teriyaki glaze and prevents caramelization; fresh pineapple concentrates and chars beautifully at 400°F.
Cut the chicken to a uniform 1¼-inch size — inconsistent pieces mean some dry out while others stay undercooked.
Spread everything in a true single layer — teriyaki sauce is sugar-based and creates steam when pieces overlap, preventing the glaze from caramelizing properly.
Do not skip the broil step — the final 2–3 minutes transforms the teriyaki glaze from glossy to deeply caramelized and gives the pineapple its golden, charred edges.
Watch the broiler every 30 seconds — teriyaki and pineapple sugars move from caramelized to burnt faster than almost any other ingredient under broiler heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to revive the teriyaki glaze.
VariationHow to Make It
Spicy TeriyakiWhisk 1–2 teaspoons of sriracha or sambal oelek into the teriyaki marinade before coating the chicken.
Ginger TeriyakiAdd 1 teaspoon freshly grated ginger and 1 teaspoon sesame oil to the teriyaki marinade.
Coconut TeriyakiReplace olive oil with coconut oil on the vegetables and add ¼ teaspoon coconut extract to the marinade.
Mango TeriyakiReplace half the pineapple with fresh mango chunks for a softer, creamier tropical sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Asian-American