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Sheet Pan Teriyaki Chicken, 1 Amazing Dinner

Sheet Pan Teriyaki Chicken & Pineapple (Weeknight Dinner)
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A quick and flavorful weeknight dinner featuring tender chicken, sweet pineapple, and savory teriyaki sauce, all cooked on a single sheet pan for easy cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the teriyaki sauce, soy sauce, honey, grated ginger, and minced garlic.
  3. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes.
  4. Add the pineapple chunks, red bell pepper, yellow bell pepper, and red onion to the bowl with the chicken. Toss everything together to coat the vegetables and pineapple with the teriyaki marinade.
  5. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Drizzle with vegetable oil.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Garnish with sesame seeds and chopped green onions before serving.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the marinade.
  • If you don’t have fresh pineapple, canned pineapple chunks (drained) can be used.
  • Feel free to substitute other vegetables like broccoli florets or snap peas.

Nutrition

Find it online: https://spoonfulsnap.com/sheet-pan-teriyaki-chicken-pineapple-weeknight-dinner/