Okay, so here's a story. Last summer, I was in a total cooking rut. I felt like I was making the same three meals, like, every single week. One day, my friend Sarah suggested I try sheet pan dinners. She swore they were a game-changer for busy weeknights. I was skeptical, but I decided to give it a shot. And boy, was she right! Sheet pan meals are so easy and customizable, and the cleanup is a dream! This Sheet Pan Teriyaki Chicken and Pineapple recipe is a testament to that revelation – it's quick, delicious, and seriously satisfying. My family absolutely loves it, and I know yours will too! It's a super simple way to get a delicious and balanced meal on the table without spending hours in the kitchen. Perfect for those nights when you just want something tasty without all the fuss.
What I especially adore about this recipe, besides its simplicity, is how wonderfully the flavors meld together. The sweet pineapple complements the savory teriyaki sauce in a way that makes my taste buds sing. It's a dance of flavors that's both familiar and exciting. Plus, the slight char on the chicken and pineapple from the oven brings a delightful textural contrast. This dish is not just about convenience, its about creating a memorable culinary experience with minimal effort. So, next time you're craving something delicious but are short on time, give this recipe a try. I promise, it'll become a staple in your kitchen just like it has in mine. Oh! And dont forget that the pineapple has enzymes that helps to tenderize the chicken. It’s a win-win!
Required Equipments
- Sheet Pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Oven
Sheet Pan Teriyaki Chicken and Pineapple: Frequently Asked Questions
Sheet Pan Teriyaki Chicken and Pineapple
Craving an easy and flavorful weeknight dinner? This Sheet Pan Teriyaki Chicken and Pineapple is a one-pan wonder that combines juicy chicken, sweet pineapple, and a savory teriyaki glaze for a quick and satisfying meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure the rack is in the middle position.
- In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and cornstarch. This is yer teriyaki sauce, so give it a good mix!
- Cut the chicken breasts into 1-inch cubes. It doesn't have to be perfect, just roughly the same size.
- In a large bowl, toss the chicken with half of the teriyaki sauce, reserving the rest for later. Make sure every piece is nicely coated.
- If you have time, let the chicken marinate for at least 15 minutes, or up to 30 minutes. This'll really let the flavors sink in!
- While the chicken is marinating, cut the pineapple into 1-inch chunks. No need to be precise, just get 'em bite-sized.
- Line a large sheet pan with parchment paper. This makes cleanup a breeze!
- Spread the marinated chicken and pineapple chunks in a single layer on the prepared sheet pan. Make sure they're not overcrowded.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the pineapple is slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the sheet pan from the oven and brush the chicken and pineapple with the remaining teriyaki sauce. This adds a nice glaze and extra flavor.
- Garnish with sesame seeds and chopped green onions, if desired. They add a nice pop of flavor and color.
- Serve immediately over rice, quinoa, or your favorite grain. Or, just eat it straight off the sheet pan! I'm not judging.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce.
- Serve with a side of steamed rice or quinoa for a complete meal.
- Feel free to add your favorite vegetables to the sheet pan, such as bell peppers, onions, or broccoli.
- If you don’t have fresh ginger or garlic, you can use ½ teaspoon of ground ginger and ½ teaspoon of garlic powder instead.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 50 mg
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