Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
929 kcal
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Course
Main Course
Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
Description
Sheet Pan Teriyaki Chicken and Pineapple Fried Rice combines tender chicken breasts baked with teriyaki sauce and a vibrant fried rice mixture featuring fresh or canned pineapple, vegetables, ham, and aromatic seasonings. Chicken breasts are pounded evenly and marinated with half the teriyaki sauce for consistent flavor and moisture. After an initial 15 minutes of baking, the savory fried rice prepared with garlic, ginger, onions, vegetables, pineapple, and ham is added to the same pan, allowing for efficient cooking and flavor melding.
The use of sesame and olive oils in the rice delivers a subtle nutty aroma, while the crushed red pepper flakes suggested in the notes offer an optional spicy kick to the sweet teriyaki profile. Finishing the dish with the remaining teriyaki sauce and garnishing with green onions and sesame seeds adds fresh herbal notes and textural contrast.
This one-pan meal balances protein, carbs, and vegetables while delivering a convenient cooking process. It’s suitable for a casual weeknight dinner and can be adjusted for spice level or ingredient preferences. The recipe encourages baking in a sheet pan lined with foil for easy cleanup and even cooking.
Ingredients
- 4 chicken breast pounded to even ½-inch thickness, boneless skinless
- 1 cup teriyaki sauce (homemade or store bought)
- 2 cups pineapple OR canned pineapple chunks, diced fresh
- 3 cups rice cooked white or brown
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons garlic minced
- 1 onion diced
- 1 cup corn one cup total, frozen
- 1 cup peas
- 1 cup carrot
- ½ cup ham diced
- green onion optional, for garnish
- sesame seed optional, for garnish
Instructions
- Preheat oven to 400 degrees. Cut a 16-inch piece of Reynolds Wrap Non-Stick Aluminum Foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".
- Arrange chicken in a single layer on the foil. Pour half of the teriyaki sauce over the chicken, being sure to cover the chicken completely by spooning the sauce back over the chicken (you just don't want any dry spots). Cook in preheated oven for 15 minutes.
- In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, veggies, and ham. After chicken has cooked for 15 minutes, remove sheet pan from oven, transfer rice to the unused half of the pan, and return to oven for 10 minutes or until chicken is cooked through.
- Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.
Notes
- Adding ½ to 1 teaspoon of crushed red pepper flakes to the teriyaki sauce can create a pleasant spicy variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 929 kcal
% Daily Value*
| Calories | 929kcal | 46% |
| Carbohydrates | 148g | 49% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 3106mg | 129% |
| Potassium | 1253mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 28g | 56% |
| Vitamin A | 2404IU | 48% |
| Vitamin C | 20mg | 22% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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