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This easy sheet pan teriyaki chicken is one of those dinners that hits the sweet spot between nourishing and kid-approved. It’s bright, flavorful, and the kind of meal that makes everyone excited to sit down at the table.
As a nutritionist and mom, I know how important it is to have dinners that come together fast and still offer balance. This recipe checks all the boxes: lean protein, colorful veggies, and a naturally sweet sauce that feels like comfort food without being heavy.
If you’re into these kinds of balanced, fuss-free meals, you’ll also love my Sheet Pan Apple Cider Chicken with Fall Vegetables, which has that same cozy, seasonal feel and just as much weeknight ease.
Why This Recipe Works
We’re talking minimal prep, one pan, and 30 minutes from start to finish. The pineapple caramelizes slightly while roasting, the red onions mellow out, and the simple homemade teriyaki sauce brings it all together.
If you’re short on time, this is the kind of dinner that saves the day. No need to marinate anything ahead. Just whisk up the sauce while chopping your ingredients, then throw it all on a baking sheet and let the oven do the work.
Serve it over white rice, brown rice, or cauliflower rice. For something extra special, try it with my Coconut Lime Cauliflower Rice or follow my 10-minute rice method for a quick side.
A Great Meal Prep Option
This recipe isn’t just for busy nights. I love making it ahead on Sundays, then storing it in the fridge for quick lunches or dinners during the week. It keeps its flavor and texture well for several days and is just as delicious reheated.
Sheet pan dinners like this one are lifesavers during a busy week. They’re easy, flavorful, and always reliable. I hope this one becomes a favorite in your kitchen too.
Sheet Pan Teriyaki Chicken with Pineapple
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.
This was delicious. I doubled the chicken and the sauce and thankfully have leftovers that I’m looking forward to eating. Our whole family loved this meal. Definitely a bit of prep with all the cutting, but worth it. Served the chicken over rice. As good as take out!
Love to hear that!