This Sheet Pan Pineapple Teriyaki Chicken is an easy sheet pan dinner made with tender chicken, sweet pineapple, colorful bell peppers, and a flavorful teriyaki marinade.

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This recipe is perfect for busy weeknights and also great for casual family dinners, meal prep for the week, or even a relaxed weekend meal.

I love to serve it over steamed rice or noodles, but you can also pair it with a fresh cucumber salad or Asian-style slaw for a complete meal.

How to Make Sheet Pan Pineapple Teriyaki Chicken

Ingredients you’ll need for this recipe

1 – 1 ½ lbs chicken breasts
¼ cup Teriyaki sauce
2 tbsp olive oil, plus a drizzle for cooking
2 tbsp honey
2 tbsp Thai sweet chili sauce
2 cans of pineapple, drained
1 red pepper, cut into strips
1 green pepper, cut into strips
Salt and pepper, to taste
1 tsp sesame seeds

Sheet Pan Pineapple Teriyaki Chicken Process Photo

Step-by-Step Guide

1. Cut the chicken into one-inch cubes.

2. Whisk the teriyaki sauce, olive oil, honey, and sweet chili sauce together in a large bowl and add the chicken. Toss to coat. Pour it all into a gallon ziplock bag, seal it, and refrigerate for 3 hours to marinate.

3. Once the 3 hours is up, preheat the oven to 450 degrees.

4. Cut the peppers into strips, then add the peppers and pineapple to a large bowl, drizzle with olive oil and sprinkle with salt and paper. Toss to coat. Add the chicken and about ½ cup of the marinade and toss it all together.

5. Arrange everything in a single layer on a large baking sheet and bake for 7 minutes, flip everything over, and bake for an additional 8-10 minutes.

Serve & Enjoy!

Garnish with sesame seeds and serve over rice or noodles.

Important Recipe Notes

Give the chicken enough time to marinate. Letting the chicken sit in the marinade for about 3 hours helps it soak up all the sweet and savory flavors. If you’re short on time, even 30 minutes will still add some flavor.
Spread everything in a single layer on the pan. This helps the chicken and vegetables roast nicely instead of steaming. If the pan is too crowded, the ingredients won’t cook evenly.
Cut the chicken into even pieces. Try to keep the cubes about the same size so they cook evenly in the oven.
Drain the pineapple well. Too much juice can make the sheet pan meal watery while it cooks.
Watch the cook time. Chicken cooks quickly at high heat, so keep an eye on it toward the end to make sure it stays juicy and doesn’t dry out.
Add the sesame seeds at the end. Sprinkling them on right before serving gives the dish a little extra flavor and texture.

Prep Time:15

Cook Time:15

Marinating Time:3

Total Time:3 30

Ingredients

1 – 1 ½ lbs chicken brests
¼ cup Teriyaki sauce
2 tbsp olive oil plus a drizzle for cooking
2 tbsp honey
2 tbsp thai sweet chili sauce
2 cans pineapple drained
1 red pepper cut into strips
1 green pepper cut into strips
Salt and pepper to taste
1 tsp sesame seeds

Instructions

Cut the chicken into one inch cubes.
Whisk the teriyaki sauce, olive oil, honey, and sweet chili sauce together in a large bowl and add the chicken. Toss to coat. Pour it all into a gallon ziplock bag, seal then refrigerate for 3 hours to marinate.
Once the 3 hours is up, preheat the oven to 450 degrees.
Cut the peppers into strips, then add the peppers and pineapple to a large bowl, drizzle with olive oil and sprinkle with salt and paper. Toss to coat. Add the chicken and about ½ cup of the marinade and toss it all together.
Arrange everything in a single layer on a large baking sheet and bake for 7 minutes, flip everything over, and bake for an additional 8-10 minutes.

Servings: 4

Calories: 420kcal

Author: carlycampbell