Go Back
–+ servings
chicken on a white plate

Pineapple Teriyaki Chicken

Print Recipe
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!
Course Main Course
Cuisine Chinese
Keyword chicken recipe, pineapple teriyaki chicken, teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 407
Author Gayle

Equipment

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

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.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 42g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2785mg | Potassium: 822mg | Fiber: 5g | Sugar: 29g | Vitamin A: 4495IU | Vitamin C: 59mg | Calcium: 61mg | Iron: 3mg