4.6 from 225 votes
15-Minute Sheet Pan Pineapple Teriyaki Chicken
This 15-Minute Sheet Pan Pineapple Teriyaki Chicken features bite-sized chicken breast pieces marinated in a blend of teriyaki sauce, honey, chili garlic sauce, and ground ginger for a sweet, spicy, and savory flavor profile. The chicken cooks alongside pineapple chunks, sugar snap peas, and diced red bell pepper on one pan, making for a quick, balanced meal with caramelized tropical fruit and crisp vegetables.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
452 kcal
Course:
Lunch
Cuisine:
Asian
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.
Cup of Yum
Notes
- For best taste, consume fresh but leftovers can be refrigerated airtight up to 5 days.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 452
% 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.