Tasty Pineapple Teriyaki Chicken

This zesty 15-minute sheet pan pineapple teriyaki chicken turns boring weeknight meals into something special without much work. The mix of tangy pineapple and teriyaki-coated chicken makes a fancy-tasting dinner that all comes together on one tray.

I threw this meal together when I was hunting for a fast dinner fix after a really tiring day at work. My family ate it up so quickly that we now make it whenever we want something tasty without any hassle.

Ingredients

• Boneless skinless chicken breasts: Diced into small chunks so they cook fast and stay juicy throughout
• Teriyaki sauce: Gives that rich, deep flavor that works as the marinade's main taste
• Olive oil: Keeps everything from sticking and helps it all brown nicely
• Honey: Brings a touch of sweetness that turns golden in the hot oven
• Asian chili garlic sauce: Adds a bit of heat you can adjust to balance the sweetness
• Ground ginger: Gives warm spicy notes all through the dish without chopping fresh ginger
• Fresh pineapple: Adds sweet tropical juice bursts that turn golden-brown when baked
• Sugar snap peas: Keep their nice crunch and bright green look even after cooking
• Red bell pepper: Brings sweetness plus gorgeous color and lots of nutrients
• Green onions: Give a light onion taste and fresh finish when scattered on top
• Sesame seeds: Add a faint nutty crunch and pretty look as the final touch

Step-by-Step Instructions

Marinate the Chicken:

Mix your chicken with teriyaki sauce, olive oil, honey, chili garlic sauce, ginger, and pepper in a plastic bag, making sure all chicken gets covered. The chicken tastes better the longer it sits. I say go for at least 30 minutes, but letting it sit overnight makes it taste amazing.

Prepare the Baking Sheet:

Cover your pan with foil to make cleanup super easy—trust me, it's worth doing—and heat your oven to 475°F. You need that high heat to get everything caramelized without drying out the chicken.

Arrange the Produce:

Put the pineapple, sugar snap peas, and bell pepper across the baking sheet, then drizzle with olive oil and add some salt and pepper. Try to cut your pineapple chunks about the same size so they cook evenly with the veggies.

Combine Everything:

Put the marinated chicken on the sheet pan using tongs to avoid pouring in too much liquid. Mix everything up so the flavors blend well and it all cooks evenly. I try not to let chicken pieces overlap much so they brown better.

Bake to Perfection:

Cook for about 15 minutes, and stir things around halfway to get even browning. Watch closely after 10 minutes since the sugar from pineapple and honey can brown fast. Chicken's done when it hits 165°F inside and isn't pink anymore.

Garnish and Serve:

Toss on sliced green onions and sesame seeds just before you serve it. This adds freshness, color, and that last bit of flavor that makes this dish really pop.

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That Asian chili garlic sauce is the hidden gem in this dish. I found out how amazing it was years back when my brother, who hardly ever likes my cooking, asked for thirds and wanted to know how I made it. The mix of spice and garlic it adds just can't be matched by other hot sauces.

Storage and Leftovers

This meal stays tasty and keeps its texture really well when saved for later. Keep it in sealed containers in the fridge for up to 3 days. The flavors actually get better over time, so day two might taste even better than when you first made it. Warm it up in the microwave for about 90 seconds or in a pan over medium heat just until it's warm again so the chicken doesn't get tough.

Easy Substitutions

You can switch things up in this recipe based on what you've got. Chicken thighs work great and stay juicier than breasts. Canned pineapple works in a pinch—just drain it well first. You can swap in broccoli, snap peas, or even sliced carrots for the sugar snap peas if you adjust how long you cook them. No teriyaki sauce? Just mix soy sauce with some brown sugar and a bit of garlic for a quick DIY version.

Serving Suggestions

While this dish stands on its own, putting it over some steamed jasmine rice or coconut rice makes for an awesome meal that soaks up all that tasty sauce. If you're watching carbs, try it with cauliflower rice or zucchini noodles instead. It also goes really well with a simple cucumber salad with rice vinegar for a cool contrast to the sweet and savory main dish.

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Dig into this sweet and savory meal whenever you need a quick but filling dinner for your family!

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Sure thing! Canned pineapple chunks work fine if you drain them well first. They might turn golden faster because they've got more sugar, so just keep an eye on them while cooking.

→ How can I make this dish spicier?

Want more heat? Just add extra Asian chili garlic sauce to your mix or throw some red pepper flakes on top when you're done. Fresh sliced jalapeños mixed with the veggies will kick things up too.

→ Can I substitute other vegetables?

You bet! Try broccoli, zucchini slices, mushrooms, or snow peas. Just cut everything about the same size so they cook evenly, and give tougher veggies a bit more time in the oven.

→ Is this dish gluten-free?

Regular teriyaki has soy sauce with wheat in it. For a gluten-free dinner, grab gluten-free teriyaki sauce at the store or swap in tamari or coconut aminos with a touch of honey and ginger.

→ Can I prep this meal ahead of time?

Totally! Let the chicken sit in the marinade overnight for better flavor. You can chop all your veggies and pineapple a day early too – just keep them in containers in your fridge. When dinner time comes, just toss everything on your pan.

→ What can I serve with this sheet pan meal?

This goes great with plain rice, quinoa, or even cauliflower rice to soak up all that yummy sauce. Want a full meal? Add a simple side salad with an Asian dressing to round things out.