Sheet Pan Teriyaki Chicken & Pineapple
Sheet Pan Teriyaki Chicken & Pineapple is a delightful fusion of succulent chicken thighs and sweet pineapple, all enveloped in a rich teriyaki glaze. This one-pan wonder offers an explosion of flavors that transports you to a tropical paradise with every bite. Perfect for busy weeknights or casual gatherings, this recipe ensures minimal cleanup while delivering maximum enjoyment. Whip it up in under an hour and treat your loved ones to a meal they won’t forget!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season chicken thighs with salt and pepper in a bowl.
- In another bowl, combine soy sauce, brown sugar, and minced garlic; whisk until smooth.
- Place seasoned chicken on one side of the baking sheet; add pineapple chunks beside it. Drizzle half of the sauce over both.
- Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C), basting with remaining sauce halfway through.
- Let rest for five minutes before serving over rice or noodles.
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 290
- Sugar: 8g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
Keywords: For added crunch, toss in bell peppers or snap peas before baking. Marinate chicken for at least 30 minutes for deeper flavor.