Sheet Pan Teriyaki Chicken with Pineapple is where weeknight, one-pan meal, ease meets scrumptious and healthy dinner! 10 minutes of prep time and a total of 30 minutes is all you need for this recipe. Naturally sweetened, packed with flavor, and full of nutritious ingredients. The whole family will love this dinner!
Winner Winner, Chicken Dinner!
I took to Instagram and my weekly newsletter recently to ask what kinds of recipes you all want for the fall…..
The overwhelming response? Easy dinners, Instant Pot, few ingredients, and sheet pan recipes. Oh yes, I think we can manage some of those! I like to think my specialty involves giving you all the tastiest dinners, but still have a life and raise a family on top of it.
As a nutritionist, I value our family dinners so much! I want to bring you something yummy that your family will love, healthy so that you can feel good about feeding it your people, but also super easy. Because let’s be honest, our time is so valuable!
This is exactly why I think you’ll love this sheet pan dinner! Simple to make, and so tasty. So let’s get started with this simple Sheet Pan Teriyaki Chicken with Pineapple.
How to make Sheet Pan Teriyaki Chicken with Pineapple
This is one of those recipes were summer pineapple, meets bell pepper, red onion, a simple marinade, and some bite sized chicken for a delicious meal. Topped with some sesame seeds and fresh cilantro. Best part? All made in less than 30 minutes and in one pan!
Here is what you need to do to make this simple dinner:
- Dice up the veggies, pineapple and chicken
- Make the sauce on the stovetop in a saucepan. Let it thicken with arrowroot starch!
- Spread out the chicken, veggies, and pineapple on a sheet pan. Coat with the sauce.
- Transfer to the oven and bake for 22-24 minutes
- Serve hot over rice or cauliflower rice
Serving/Storing
Serve hot with chopped green onion and cilantro. This recipe tastes amazing over rice, but if following a Paleo or Whole30 diet, serve over cauliflower rice. My personal favorite is my Coconut Lime Cauliflower Rice!
This Sheet Pan Teriyaki Chicken is definitely going to be on repeat! I love the simplicity, flavor, and versatility of all using this dinner for meal prep on weekends to last us throughout the week for lunches or busy weeknights. You can make ahead on the weekend, and store to enjoy throughout the week. It will hold up well in the fridge for up to 7 days.
Other Sheet Pan Recipes you will love
- Sheet Pan Everything Bagel Salmon
- Sheet Pan Lemon Basil Chicken
- Balsamic Rosemary Sheet Pan Chicken with Bacon and Brussels sprouts
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Sheet Pan Teriyaki Chicken with Pineapple
Sheet Pan Teriyaki Chicken with Pineapple is loaded with flavor and the most amazing sauce! So simple with 10 minutes of prep time and 20 minutes of cook time. Perfect for a one pan weeknight dinner.
Ingredients
- 1/3 cup coconut aminos
- 3 tbsp fresh pineapple juice*
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 2 tsp fresh minced ginger
- 1 tbsp sesame oil
- 1 tbsp arrowroot starch
- 1 tbsp water
- 1.5 lbs chicken breast cut into bite sized pieces
- 1.5 cups diced pineapple
- 1 red bell pepper, diced
- 1 medium sized red onion diced
- 1/4 cup diced fresh cilantro (optional)
- 2 tbsp green onion (optional)
- 2 tbsp toasted sesame seeds
Instructions
-
Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside.
-
In a small saucepan, heat coconut aminos, pineapple juice, apple cider vinegar, garlic, ginger, and sesame oil over medium heat. In a small bowl, whisk together arrowroot starch and water. Add the mixture to the sauce. Continue to cook until sauce slightly thickens. Reserve a few tablespoons of the sauce for later.
-
Spread out chicken, pineapple, bell pepper, and red onion over the sheet pan. Pour sauce on top. Place in the oven and bake for 22-24 minutes, or until chicken is cooked through.
-
Remove from oven. Top with cilantro, onion, and toasted sesame seeds. Serve over rice or cauliflower rice, and spoon the reserved sauce over the dish.
Recipe Notes
*I used the juice of real pineapple. You can also buy pineapple juice.
This looks amazing! I’m so excited to try it out because it looks like something my little ones will love as well. I have tagged so many of your Instagram recipes and I’m excited to get started on them. I just need to go stock up on the various flours! :o)
Love to hear that Sara! Hope you enjoy it and I have plenty of kid-friendly healthy dinners on my site 🙂
looks great! what is arrowroot starch and can I find it? Can I substitute anything else?
Arrowroot is a thickening agent (like cornstarch), and can be found in most grocery stores near the health food section with flour alternatives. You can also use tapioca starch or flour!
Is cornstarch a suitable substitute for Arrowroot starch?
Yes!
What’s you recommendation about how to make fresh pineapple juice?
I juice a pineapple through my juicer. You can also use a lemon squeezer to juice, or run pineapple pieces through a blender or food processor.
Made this last week and omg im still thinking about it!!! So delicious, whipped up in a snap; im obsessed!! Trying out your maple dijon chicken tonight. Thanks for these amazing meals!!!
You are welcome, Chloe!!
Easy to make and tasty. Thanks for an easy family meal.
I haven’t tried the completed dish just yet as it’s still in the oven…but OMG!! THIS US THE BEST TERIYAKI SAUCE I have EVER made!! 10 times better than the store bought crud! I will be saving this sauce recipe, sharing this page with friends and using as a staple in my house from now on. AMAZING!! PS I only doubled the sauce recipe to have extras…no other alterations. Thanks so much!!!
Love to hear that!!!
Hi I was just wondering what the serving size for this recipe was
Can this be a crockpot recipe? How should i?
Can I ask what I’m supposed to do with the few tablespoons of the sauce I saved from the baking part of the process? Just top on the finished dish?
Yes, spoon it over the finished dish. Sorry that wasn’t clear!
Still not clear, Amy. The recipe directions say to include the pineapple juice in the liquid sauce. How many table spoonsful out of the three goes in that and how many are to be used for when the cooked dish is out of the oven? Seems like three spoonsful would be required for the latter, leaving none for the sauce.
Also, this dish seems to be a good one for a pan on the stovetop instead of using the oven. Comment?
Hi David, all 3 tablespoons of pineapple juice goes in the liquid sauce. It is not divided. After the sauce is made, reserve some for pouring over the finished dish. I hope that clears it up. Also, you can make this on the stovetop as well. It just requires more stirring, cooking, and standing by the stove to prepare. The sheet pan is used to give a more hands off recipe that you can put in the oven and walk away.
Would this work with canned pineapple when fresh isn’t available?
Yes it would
We love this recipe! It is a family favorite – we eat it at least every other week. It is a very easy weeknight dinner. I double the sauce, add 2 cups of broccoli to the sheet pan and serve it with cauliflower rice. Highly recommend!
Love the additions to this recipe! So glad you love it!
How many servings does this make?
4 servings
What is the calorie count per serving? BTW it was amazing!
Very good! I like the simple method.
Help, my sauce was pure gel!
The dinner as a whole was amazing. The whole family enjoyed eating it after being teased by all the good smells. The sauce I had reserved though had turned to one solid gelatinous mass and was unusable. The sauce over the sheet pan seemed fine however.
Any advice? I definitely want to make it again but with more saucier sauce.