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
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
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.
- 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
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.
*I used the juice of real pineapple. You can also buy pineapple juice.