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Teriyaki Chicken and Pineapple Sheet Pan

A delightful fusion of tender chicken, juicy pineapple, and vibrant vegetables roasted together, perfect for busy weeknights or laid-back weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup teriyaki sauce (Halal-compliant)
  • 1 can (8 oz) pineapple chunks, drained
  • 1 piece red bell pepper, sliced
  • 1 piece yellow or green bell pepper, sliced
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by preheating your oven to 400°F (200°C).
  2. Place the boneless chicken breasts in a large bowl and pour half of the teriyaki sauce over them. Toss the chicken to ensure it’s evenly coated.
  3. On a large sheet pan, spread out the sliced bell peppers, broccoli florets, and pineapple chunks. Drizzle with olive oil and add minced garlic, salt, and pepper. Toss to combine.
  4. Nestle the marinated chicken breasts among the veggies and pineapple on the sheet pan.
Cooking
  1. Pour the remaining teriyaki sauce over the chicken and veggies. Bake everything in the preheated oven for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  2. Once done, remove the pan from the oven and let it cool for a few minutes. Serve your teriyaki chicken and pineapple warm, with optional garnishes like sesame seeds and chopped green onions.

Notes

For substitutions, consider using chicken thighs for richer flavor. Avoid overcrowding the pan for crispy results, and always check the chicken's internal temperature to avoid overcooking. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.