Sheet Pan Teriyaki Chicken Pineapple
Savor the tropical flavors of sheet pan teriyaki chicken pineapple, a quick and delightful dish that combines succulent chicken thighs, sweet pineapple chunks, and vibrant bell peppers. Roasted to perfection, this one-pan meal is not only easy to prepare but also visually stunning, making it ideal for busy weeknights or casual gatherings. Enjoy a burst of flavor in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 2 cups bell peppers (sliced, mixed colors)
- 4 green onions (chopped)
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken thighs with soy sauce, brown sugar, minced garlic, and grated ginger. Allow marinating for at least 15 minutes.
- Slice bell peppers and chop green onions. Mix them with the pineapple in another bowl.
- Spread the marinated chicken on one side of a baking sheet and pile the veggies and pineapple next to it. Drizzle any remaining marinade over everything.
- Roast in the preheated oven for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is nicely caramelized.
- Remove from oven, let rest briefly, garnish with green onions, then serve.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added crunch, consider including snap peas or broccoli. - Swap chicken for tofu or shrimp for a different protein option. - Marinate chicken overnight for deeper flavor.