Baked Pineapple Teriyaki Chicken
I love pineapple no matter it’s in a cake, piña colada, slow cooker Hawaiian Chicken, or in a savory sheet pan recipe, I am down. Especially on pizza, but I know pineapple on pizza is a controversial topic. This easy sheet pan teriyaki chicken recipe is anything but controversial, because I think we can all agree that when you can make dinner on one pan, it’s ready in 15 minutes, and cleanup is as easy as tossing away a sheet of foil, you’ve got yourself a winner. The baked pineapple chicken teriyaki is moist and tender, the pineapple is juicy, and crisp-tender veggies add the right amount of crunch and texture. Naturally gluten-free and healthy is the name of this tune.
What’s in Pineapple Teriyaki Chicken?
To make this Hawaiian teriyaki chicken, you’ll need:
Chicken breasts Teriyaki sauce Olive oil Honey Asian chili garlic sauce Ground ginger Fresh pineapple Sugar snap peas Red bell pepper Green onions Sesame seeds
Can I Use Canned Pineapple?
I recommend using fresh pineapple because it’s less mushy and less juicy than canned. Normally juicy fruit is a good thing, but in this situation I feel like canned pineapple will release too much juice while baking and things could get a little soupy on the baking sheet. I haven’t tried it, but this is my hunch. As written and tested with fresh pineapple, there is still a pretty good amount of juice that’s released and I wouldn’t want more.
Can I Add Extra Veggies?
If you have other vegetables on hand like mushrooms, onions, broccoli, cauliflower, or carrots, they would be great thrown in too.
How to Make Pineapple Teriyaki Chicken
Add the chicken and teriyaki marinade ingredients to a large ziptop bag and set in the fridge to marinate for at least 30 minutes (overnight is best). While the chicken marinates, preheat the oven and line a baking sheet with foil. To the baking sheet, add the diced pineapple, sugar snap peas, and bell pepper and drizzle with olive oil. Place the marinated chicken on the baking sheet and toss to combine evenly with the other ingredients. You’ll want to discard the used bag of marinade at this point. Bake the pineapple teriyaki chicken until the meat is fully cooked through. Make sure to stir and flip the chicken once halfway through the baking time to ensure even cooking. I like to garnish this easy teriyaki chicken with with green onions and sesame seeds, but you can leave those out if desired. This pineapple teriyaki chicken is delicious over rice or as is.
Tips for the Best Teriyaki Chicken
If you can marinate the chicken overnight, it will have the most flavor. If you forgot to plan ahead, marinate for as long as you can to ensure you get a nice dose of teriyaki infused flavor. The teriyaki marinade will naturally run over and coat the red bell peppers, sugar snap peas, and pineapple while baking and everything takes on an Asian-inspired teriyaki tone. I used 2 tablespoons Asian chili garlic sauce in the marinade and it adds enough kick and heat to make the dish interesting without being spicy, for our palettes. However, if you are very sensitive to spices or are making this for kids, I would reduce or possibly omit it.
More Asian Chicken Recipes:
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