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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.

Course Main Course
Cuisine Chinese
Diet Gluten Free
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Author Amy Rains


  • 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


  1. Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside. 

  2. 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. 

  3. 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.

  4. 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.