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Teriyaki Sheet Pan Pineapple Chicken

Close-up of saucy, glazed teriyaki sheet pan pineapple chicken pieces piled on a white plate.
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Make this easy teriyaki chicken recipe on one pan for a quick weeknight chicken meal with sweet and savory flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large fresh pineapple, peeled, cored, and cut into 1-inch chunks
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup pineapple juice (reserved from cutting pineapple)
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and pineapple juice. This is your teriyaki glaze recipe for chicken.
  3. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Whisk this slurry into the teriyaki sauce mixture until smooth.
  4. Place the cubed chicken, pineapple chunks, and red bell pepper pieces onto the prepared sheet pan.
  5. Pour about two-thirds of the teriyaki sauce over the chicken and vegetables. Toss everything gently on the pan until evenly coated.
  6. Arrange the chicken and fruit in a single layer on the sheet pan.
  7. Bake for 15 minutes.
  8. Remove the pan from the oven. Brush the remaining one-third of the teriyaki sauce over the chicken and pineapple.
  9. Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the pineapple is slightly caramelized.
  10. Remove from the oven. Garnish with sesame seeds and sliced green onions before serving. This simple chicken and pineapple dish is great over rice.

Notes

  • For extra flavor, marinate the chicken in half of the sauce for 30 minutes before baking.
  • If you prefer a thicker glaze, simmer the reserved sauce on the stovetop until reduced before brushing it on during the last few minutes of baking.
  • You can find more simple chicken and pineapple inspiration on our pinterest account.

Nutrition

Find it online: https://kitchenuser.net/teriyaki-sheet-pan-pineapple-chicken/