15-Minute Sheet Pan Pineapple Teriyaki Chicken

This quick and easy sheet pan meal combines the tangy sweetness of pineapple with savory teriyaki chicken and fresh vegetables. It’s a perfect weeknight dinner that’s both delicious and nutritious, all cooked on one pan for easy cleanup. The high heat of the oven caramelizes the pineapple and crisps up the vegetables while keeping the chicken tender and juicy.

Ingredients

For the Chicken Marinade:

• 1 to 1.25 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
• ¼ cup teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 to 2 tablespoons Asian chili garlic sauce, or to taste
• 2 teaspoons ground ginger
• 1 teaspoon freshly ground black pepper

For the Sheet Pan:

• 1 ½ cups fresh pineapple, diced into bite-sized pieces
• 1 cup sugar snap peas
• 1 red bell pepper, trimmed and diced into bite-sized pieces
• 2 tablespoons olive oil (for drizzling)
• Salt and pepper, for seasoning

For Garnishing:

• About 2 green onions, sliced into thin rounds
• Sesame seeds, optional

Instructions

1. Marinate the Chicken:

• In a large zip-top bag, combine the diced chicken, teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, and 1 teaspoon pepper.
• Seal the bag and squish the contents around to ensure the chicken is evenly coated.
• Place the bag in the fridge to marinate for at least 30 minutes. For best results, marinate overnight.

1. Prepare the Baking Sheet:

• Preheat your oven to 475°F (245°C) and line a baking sheet with foil for easier cleanup.
• Add the diced pineapple, sugar snap peas, and red bell pepper to the baking sheet.
• Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste.

1. Combine and Bake:

• Using a slotted spoon or tongs, remove the chicken from the marinade bag and place it on the baking sheet. Discard the bag and marinade.
• Toss the chicken with the pineapple and vegetables to combine evenly.
• Bake in the preheated oven for about 15 minutes, stirring and flipping once halfway through to ensure even cooking. Note: The high oven temperature can quickly overcook the dish, so start checking at the 10-minute mark.

1. Garnish and Serve:

• Once the chicken is cooked through and the vegetables are tender, remove the baking sheet from the oven.
• Evenly garnish with sliced green onions and optional sesame seeds.
• Serve immediately and enjoy!

Tips

• Marinating: For the most flavorful chicken, marinate overnight. The longer the chicken marinates, the more the flavors will penetrate.
• Watch the Oven: The high heat and sugar content from the pineapple can cause rapid browning. Keep a close eye on the dish starting at 10 minutes to prevent burning.
• Versatility: Feel free to add or substitute other vegetables like broccoli, carrots, or zucchini based on your preference.
• Garnishing: Adding green onions and sesame seeds not only enhances the flavor but also adds a nice visual appeal to the dish.

This 15-minute sheet pan meal is a lifesaver on busy nights, delivering a balanced, flavorful dinner with minimal effort and cleanup. Enjoy the sweet and savory combination that will please both kids and adults alike!