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.
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.