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Sheet Pan Baked Pineapple Chicken

A quick sheet-pan meal of juicy chicken, pineapple, and vegetables tossed with teriyaki for an easy weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1.5 lb chicken breast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 15.25 oz pineapple chunks drained (1 can)
  • 1 red bell pepper roughly chopped
  • 1 red onion roughly chopped
  • 1 cup broccoli florets bite-sized pieces
  • 1/2 cup teriyaki sauce glaze style
  • 3 green onions finely chopped

Instructions

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly oil it.
  • In a large mixing bowl, combine the cubed chicken, chopped red bell pepper, chopped red onion, and broccoli florets; add the olive oil, salt, and garlic powder and toss until everything is evenly coated.
  • Spread the chicken, vegetables, and drained pineapple chunks in a single layer on the prepared sheet pan, leaving a little space between pieces for even roasting.
  • Bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
  • Remove the pan from the oven, drizzle the teriyaki sauce over the chicken, pineapple, and vegetables, then toss gently with tongs on the pan to coat everything evenly.
  • Top with the chopped green onions and serve.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Measuring Spoons
  • Tongs
  • Cutting Board
  • Chef’s knife

Notes

  • Serve with rice, cauliflower rice, or shredded cabbage.