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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.
Would this work with canned pineapple when fresh isn’t available?
Yes it would
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.
Can this be a crockpot recipe? How should i?
Hi I was just wondering what the serving size for this recipe was
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!!!
Easy to make and tasty. Thanks for an easy family meal.
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!!
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.
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!
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 🙂