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A colorful sheet pan teriyaki chicken and pineapple dish, freshly baked.

Classic Sheet Pan Teriyaki Chicken & Pineapple — Sweet-Savory and Colorful

This classic sheet pan recipe features tender chicken, sweet pineapple, and crisp bell peppers, all tossed in a homemade teriyaki sauce. It's a vibrant, flavorful dish that cooks up easily with minimal cleanup, perfect for a delicious and healthy meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Sauce:
  • 1/2 cup soy sauce low sodium is great here
  • 1/4 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 garlic, minced cloves
  • 1 teaspoon grated fresh ginger or 1/2 tsp ground ginger
  • 1/2 teaspoon cornstarch for thickening, optional but recommended for a glossy sauce
  • red pepper flakes Pinch, optional, for a little kick
For the Sheet Pan:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 green bell pepper, cored and cut into 1-inch pieces
  • 1.5 cups fresh pineapple chunks about half a medium pineapple, or one 15oz can, drained
  • 1/2 red onion, cut into wedges optional, for extra flavor
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
For Garnish (Optional):
  • Sesame seeds
  • Fresh chopped green onions

Equipment

  • medium bowl
  • large rimmed baking sheet
  • parchment paper

Method
 

Prepare the Teriyaki Sauce
  1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes.
  2. Reserve 1/4 cup of the sauce for basting later.
Marinate the Chicken
  1. Add chicken pieces to the remaining teriyaki sauce and toss to coat.
  2. Marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes. Preheat oven while chicken marinates.
Preheat Oven & Prep Pan
  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Assemble the Pan
  1. Arrange chicken, bell peppers, pineapple, and red onion on the baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
Roast
  1. Bake for 20-25 minutes until chicken is cooked and vegetables are tender-crisp.
  2. Stir and brush with reserved teriyaki sauce halfway through cooking.
Broil for Char (Optional)
  1. For extra char, broil for the last 2-3 minutes, watching carefully to prevent burning.
Serve
  1. Remove from oven and garnish with sesame seeds and green onions, if desired. Serve immediately.

Notes

For best results, do not overcrowd the pan, as this can steam the ingredients instead of roasting them. If you're using canned pineapple, ensure it's well-drained to avoid making the dish watery. This meal pairs well with a side of rice or quinoa.