Pineapple Teriyaki Chicken
Easy and flavorful Pineapple Teriyaki Chicken is perfect for a weeknight meal. With a sweet and tangy sauce and fresh veggies, this sheet pan dish is perfect served over rice or tortillas!
Pineapple Teriyaki Chicken
If you’re looking for an easy chicken recipe with lots of flavor, you’ve come to the right place.
This pineapple teriyaki chicken stir fry is my new favorite meal.
In fact, this pineapple chicken recipe meets all of my requirements:
- easy to prepare
- flavorful
- loaded with veggies
- perfect for meal prepping
- freezer-friendly
And if you love sweet and tangy flavors, then this recipe will be winner in your house. Just incase you’re on the hunt for more teriyaki recipes, you’ve got to try this easy teriyaki chicken, teriyaki shrimp stir fry, and slow cooker chicken teriyaki.
But, back to this deliciousness. This easy chicken recipe is simple to prepare, baked in the oven on just one pan, and perfect for leftovers. Easy-peasy and just what your busy weeknight ordered.
Ingredients in Baked Pineapple Teriyaki Chicken and Substitutions:
- Teriyaki sauce
- Olive oil
- Chicken breasts: boneless, skinless chicken thighs would also be delicious (and yield more flavor)
- Pineapple chunks (either canned or fresh will work)
- Red bell pepper: you can swap this with green, orange, or yellow bell pepper
- Frozen stir fry vegetables: any blend of veggies will work
- Salt and pepper
How to Make Pineapple Chicken Teriyaki:
- In a large Ziplock bag, add the diced chicken, teriyaki sauce and 2 Tablespoons of olive oil. Seal the bag, moving everything around until it is fully covered with sauce, and let marinate in the refrigerator for at least 30 minutes, if possible. If you’re short on time, you can add chicken, sauce, and olive oil to bag and just toss to coat.
- Preheat the oven to 375 degrees F. Line a large baking pan with parchment paper.
- Add pineapple chunks, red bell pepper, and stir fry vegetables to the baking pan.
- Add 2 tablespoons olive oil, salt, and pepper to the pineapple and vegetables and stir to combine, ensuring each piece is coated.
- When the chicken is done marinating, throw away the bag of used marinade and add the chicken to the vegetables on the baking sheet.
- Toss everything on pan until combined and bake for 30 minutes, or until the vegetables are crisp-tender and the chicken is cooked through (chicken should reach an internal temperature of 165°F).
- Brush chicken and vegetables with additional teriyaki sauce for more flavor, if desired and garnish with green onions and/or sesame seeds, if desired.
How Do I Store This Dish?
Let this diced chicken recipe cool to room temperature and then store in an airtight container in the refrigerator for up to four days.
To freeze, put in a freezer-safe container for up to three moths. Thaw overnight in the refrigerator before reheating.
What Can I Eat With This?
Teriyaki chicken is perfect served over rice or pasta. However, this garlic bread or a simple green salad would be a tasty addition, too.
Tips for the Best Teriyaki Chicken:
- If time allows, marinate the chicken overnight for extra flavor.
- While chicken breasts are delicious in this recipe, boneless, skinless chicken thighs are just as good.
- I used store-bought teriyaki sauce for convenience, but feel free to make your own! This teriyaki marinade would be so tasty!
- Feel free to add whatever veggies you have on-hand. If frozen vegetables aren’t your thing, fresh ones will do the trick. This recipe is so versatile!
- Don’t want to use chicken? Salmon, shrimp, or beef would be a delicious swap!
Looking for More Chicken Breast Recipes? I’ve Got You Covered!
- Creamy Tuscan Chicken
- Honey Balsamic Chicken
- Baked Salsa Chicken
- Sheet Pan Chicken Fajitas
- Baked Caprese Chicken
- Garlic Chicken Piccata
Pineapple Teriyaki Chicken
Ingredients
- ¾ cup store-bought teriyaki sauce
- 4 tablespoons olive oil, divided
- 3 boneless, skinless chicken breasts, cubed
- 1 can (20 ounce) pineapple chunks, drained
- 1 red bell pepper, diced into bigger chunks
- 1½ cups frozen stir-fry vegetables, any kind
- 1 teaspoon salt
- ½ teaspoon black pepper
- Green onions and/or sesame seeds for garnish, if desired
Equipment
Instructions
- In a large Ziplock bag, add the cubed chicken, teriyaki sauce and 2 Tablespoons of olive oil. Seal the bag, moving everything around until it is fully covered with sauce, and let marinate in the refrigerator for at least 30 minutes, if possible. If you're short on time, you can add chicken, sauce, and olive oil to bag and just toss to coat.
- Preheat the oven to 375°F. Line a large baking pan with parchment paper. Add pineapple chunks, red bell pepper, and stir fry vegetables to the baking pan.
- Add 2 tablespoons olive oil, salt, and pepper to the pineapple and vegetables and stir to combine, ensuring each piece is coated.
- When the chicken is done marinating, throw away the bag of used marinade and add the chicken to the vegetables on the baking sheet.
- Toss everything on pan until combined and bake for 30 minutes, or until the vegetables are crisp-tender and the chicken is cooked through (chicken should reach an internal temperature of 165°F).
- Brush chicken and vegetables with additional teriyaki sauce for more flavor, if desired and garnish with green onions and/or sesame seeds, if desired.
Notes
- Chicken will keep in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making this Pineapple Teriyaki Chicken above the recipe box.
