Sheet Pan Pineapple Chicken – Easy Weeknight Dinner Recipe
This sheet pan pineapple chicken is the kind of recipe I reach for on nights when I want dinner to feel fun, but my energy says “keep it simple.” Juicy chicken, sweet pineapple, and colorful peppers roast together under a sticky teriyaki-honey glaze, filling the kitchen with an irresistible sweet-and-savory aroma.
Best of all, it all happens on one pan. No juggling multiple dishes or standing over the stove. It’s the kind of family-friendly dinner that feels a little special but still fits perfectly into a busy weeknight routine.
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Serve this sheet pan chicken and pineapple recipe over rice or noodles, and enjoy a comforting, flavorful meal that’s refreshingly easy.
How to Make Pineapple Chicken Sheet Pan Recipe
Here are the ingredients you need to make this sheet pan pineapple chicken recipe, plus step by step instructions for how to make it,
Ingredients
- 1 – 1 ½ lbs chicken breasts
- ¼ cup Teriyaki sauce
- 2 tbsp olive oil, plus a drizzle for cooking
- 2 tbsp honey
- 2 tbsp Thai sweet chili sauce
- 2 cans pineapple, drained
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- Salt and pepper, to taste
- 1 tsp sesame seeds
Step by Step Instructions
1. Cut the chicken breasts into bite-sized, 1-inch pieces and set aside.
2. In a large bowl, whisk together the teriyaki sauce, olive oil, honey, and sweet chili sauce until smooth. Add the chicken and toss well so every piece is coated. Transfer the chicken and marinade to a gallon-size Ziplock bag, seal, and refrigerate for about 3 hours.
3. When the chicken is done marinating, preheat the oven to 450°F and lightly grease a large baking sheet.
4. Slice the red and green peppers into thin strips and place them in a large bowl.
5. Add the drained pineapple to the peppers, drizzle with a little olive oil, season with salt and pepper, and toss to combine.
6. Add the marinated chicken to the bowl along with about ½ cup of the marinade, then toss everything together until evenly mixed.
7. Spread everything out on the prepared baking sheet. Bake for 7 minutes, flip everything over, then return to the oven for another 8-10 minutes, or until the chicken is cooked through.
8. Sprinkle with sesame seeds and serve warm over rice or noodles.
By the time this sheet pan pineapple chicken comes out of the oven, dinner is basically done and the cleanup is minimal. It’s the kind of recipe that works just as well for busy weeknights as it does when you want something a little different without extra effort.
More Chicken Dinner Recipes
Sheet Pan Pineapple Chicken
Ingredients
- 1 – 1 ½ lbs chicken breasts
- ¼ cup Teriyaki sauce
- 2 tbsp olive oil, plus a drizzle for cooking
- 2 tbsp honey
- 2 tbsp Thai sweet chili sauce
- 2 cans pineapple, drained
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- Salt and pepper, to taste
- 1 tsp sesame seeds
Instructions
- Cut the chicken breasts into bite-sized, 1-inch pieces and set aside.
- In a large bowl, whisk together the teriyaki sauce, olive oil, honey, and sweet chili sauce until smooth. Add the chicken and toss well so every piece is coated. Transfer the chicken and marinade to a gallon-size Ziplock bag, seal, and refrigerate for about 3 hours.
- When the chicken is done marinating, preheat the oven to 450°F and lightly grease a large baking sheet.
- Slice the red and green peppers into thin strips and place them in a large bowl.
- Add the drained pineapple to the peppers, drizzle with a little olive oil, season with salt and pepper, and toss to combine.
- Add the marinated chicken to the bowl along with about ½ cup of the marinade, then toss everything together until evenly mixed.
- Spread everything out on the prepared baking sheet. Bake for 7 minutes, flip everything over, then return to the oven for another 8-10 minutes, or until the chicken is cooked through.
- Sprinkle with sesame seeds and serve warm over rice or noodles.
