Sheet Pan Pineapple Teriyaki Chicken
An easy and flavorful dish that brings a taste of the tropics to your dinner table, featuring juicy chicken, sweet pineapple, and colorful peppers.
Ingredients
Main Ingredients
- 1 1 ½ lbs chicken breasts Cut into one-inch cubes.
- ¼ cup Teriyaki sauce
- 2 tbsp olive oil Plus a drizzle for cooking.
- 2 tbsp honey
- 2 tbsp Thai sweet chili sauce
- 2 cans pineapple Drained.
- 1 whole red pepper Cut into strips.
- 1 whole green pepper Cut into strips.
- Salt and pepper To taste.
- 1 tsp sesame seeds For topping before serving.
Instructions
Preparation
- Cut the chicken into one-inch cubes.
- In a large bowl, whisk together the teriyaki sauce, olive oil, honey, and sweet chili sauce. Add the chicken and toss to coat.
- Pour everything into a gallon ziplock bag, seal it, and refrigerate for 3 hours to marinate.
Cooking
- Once the 3 hours are up, preheat the oven to 450 degrees.
- Cut the peppers into strips and add them to a large bowl with the drained pineapple. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Add the marinated chicken and about ½ cup of the marinade to the bowl, and mix everything together.
- Arrange everything in a single layer on a large baking sheet and bake for 7 minutes.
- Flip everything over and bake for an additional 8-10 minutes.
Notes
For extra flavor, let the chicken marinate overnight if you have the time. You can use fresh pineapple if you prefer; just chop it into chunks. Don’t overcrowd the pan when baking for even cooking.