Sheet Pan Pineapple Chicken Teriyaki

Easy clean up? Yes please! Cooked pineapple is the star of the show in this easy and healthy chicken recipe.

Sheet Pan Pineapple Chicken Teriyaki

Cooked pineapple is literally the most underrated ingredient in the world. It's so flavorful, juicy, amazing..I could go on. I think when you first read the name of this recipe you might suspect it is loaded with sugar. Well, it's not! The entire recipe has 1.5 cups of pineapple chunks and yields about 5-6 servings which means you are consuming about 1/4 cup of pineapple which translates into about 4 grams of sugar.

When it comes to teriyaki sauce, now that is a tricky one to figure out in terms of sweetness. Obviously the most delicious teriyakis are sticky and sweet and usually coming in at atleast 20g of sugar(gross). You have a few options to tackle this: you find one that is low in sugar (look for LESS than 5g of sugar per tbsp) but you also want to make sure it isn't full of weird chemicals so this is a little tricky. A good little trick I have found to work is using a teriyaki marinade instead. These are usually a little lighter so look for those words. I will teach you how to thicken it a bit.

OR you can make your own which is great but it does require purchasing a lot of different Asian ingredients. In either instance, you need to accept a lower sugar teriyaki isn't going to be the delicious ooey gooey restaurant style one we all love.

Also, I love a sheet pan recipe. The cleanup is so easy and saves me so much time! If you missed my last one, it was sheet pan steak fajitas so be sure to check that out in the dinner recipes section.

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine Asian

Servings 6 servings

Ingredients

2 lbs Chicken Thighs or Breast
1 Red Onion
3 Green Onions (Scallions)
1.5 cup Broccoli
1.5 cup Pineapple Chunks
1 cup Sliced Carrots

Teriyaki Sauce

1 Garlic Clove, Minced
1/4 cup Soy, Tamari or Coconut Aminos
2 tbs Honey
2 tbs Mirin(Sweet Rice Wine)
2 tbs Rice Wine Vinegar
1/2 tsp Sesame Oil
1/4 tsp Ground Ginger
2 tbs Corn Starch

Instructions

Teriyaki Sauce

1) If you are using a pre made teriyaki marinade like I suggested in the description, you will need to use some cornstarch. Mix 2 tbs of cornstarch with some water and then mix that with 1 cup of the teriyaki sauce.
2) If you are going to make your own with my recipe above, you simply want to mix all the ingredients together except the cornstarch and stir well. Dissolve 2 tbs of cornstarch in some water and then add it to the sauce and mix well.

Chicken

Preheat oven to 400 degrees. Spray sheet pan with non stick spray
Slice your chicken and onion into strips.
Chop up your green onion. If your broccoli is in huge pieces, cut them down a little to smaller ones.
Dice your pineapple chunks and if you didn't buy pre cut carrots cut those into slices as well.
Add everything to your sheet pan. Drizzle 3/4 of the sauce and mix everything well. I like to use my hands but you can use tongs if you prefer.
Bake at 400 for 20 minutes.
When it's done, take it out and brush the chicken with the remainder of the sauce.
Set your oven to broil and put the sheet pan back in for 5 minutes.

Notes

Also, I love a sheet pan recipe. The cleanup is so easy and saves me so much time! If you missed my last one, it was sheet pan steak fajitas so be sure to check that out here!