Sheet Pan Pineapple Teriyaki Chicken
This Sheet Pan Pineapple Teriyaki Chicken is a quick and flavorful dinner made with juicy marinated chicken, sweet pineapple, and colorful bell peppers all roasted together on one pan. It’s an easy, family-friendly meal that’s perfect for busy weeknights.
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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