15-Minute Sheet Pan Pineapple Teriyaki Chicken
User Reviews
4.6
15-Minute Sheet Pan Pineapple Teriyaki Chicken
Description
The recipe begins by marinating diced boneless, skinless chicken breasts in a mixture of teriyaki sauce, olive oil, honey, chili garlic sauce, ground ginger, and black pepper, allowing flavors to penetrate. The marination time can be as brief as 30 minutes but benefits from longer chilling for depth.
During cooking, diced fresh pineapple, sugar snap peas, and bell pepper pieces are spread on a foil-lined baking sheet drizzled with olive oil and seasoned with salt and pepper. The marinated chicken is then added to the pan and baked at a high temperature (475°F) for about 15 minutes. Stirring halfway promotes even cooking and caramelization of sugars from pineapple and marinade.
The result is tender chicken with a sticky, flavorful glaze complemented by the juicy sweetness of pineapple and crisp freshness of snap peas and peppers. Garnishing with sliced green onions and optional sesame seeds adds freshness and texture contrast. This dish is suitable for a quick weeknight dinner and pairs well with rice or noodles.
The recipe notes mention the dish is best eaten fresh but stores well airtight in the fridge up to five days.
Ingredients
- 1 to 1.25 pounds boneless skinless, chicken breasts, diced into bite-sized pieces
- ¼ cup teriyaki sauce
- 2 tablespoons olive oil plus 2 tablespoons for drizzling over the pineapple, sugar snap peas, red bell peppers
- 2 tablespoons honey
- 1 to 2 tablespoons Chili garlic sauce or to taste, Asian
- 2 teaspoons ground ginger
- 1 teaspoon black pepper freshly ground
- 1 ½ cups pineapple diced into bite-sized pieces, fresh
- 1 cup sugar snap peas
- 1 red bell pepper trimmed and diced into bite-sized pieces
- salt for seasoning
- black pepper for seasoning
- green onion sliced into thin rounds for garnishing, about 2
- sesame seeds optional for garnishing
Instructions
- To a large ziptop bag add the chicken, teriyaki, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, 1 teaspoon pepper, seal bag, squish contents around to distribute evenly, and place bag in the fridge to marinate for at least 30 minutes (overnight is best).
- Preheat oven to 475F and line a baking sheet with foil for easier cleanup.
- To the baking sheet, add the pineapple, sugar snap peas, bell pepper, evenly drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
- Using a slotted spoon or tongs, remove chicken from the bag and place it on the baking sheet (discard the bag with the marinade) and using a tongs or your hands, toss to combine it evenly with the other ingredients.
- Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking. Note – you are baking in a very hot oven, the chicken is cut into small pieces, and pineapple has a lot of natural sugars meaning things can go from under to overdone in 1 minute; keep a close eye on things starting at the 10 minute mark.
- Evenly garnish with the green onions and optional sesame seeds before serving.
Notes
- For best taste, consume fresh but leftovers can be refrigerated airtight up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 452kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 49g | 98% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 120mg | 40% |
| Sodium | 1110mg | 46% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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