At high heat, the teriyaki-honey marinade tightens and darkens, clinging to chicken as pineapple sheds juice and begins to brown at the edges. Red and green peppers soften and blister, absorbing the sweet sauce while staying crisp-tender. The pan comes out glossy, fragrant, and just charred in spots. Serve over rice or noodles to catch the juices.
This one is great because it relies on the bottled sauces for flavor and the pineapple and honey for sweetness—no pantry full of spices needed besides salt and pep.
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Tools & Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Large bowl
- Whisk
- Large zipper baggie
- Large baking sheet
- Tongs
- Serving spoon
Tips for Success
- Roast at full heat; lower temperatures won’t reduce the sauce properly.
- Keep the pan uncrowded so the chicken browns instead of steaming.
- Drain the pineapple well to avoid excess liquid on the pan.
- Flip once to expose fresh surfaces to heat and deepen color.
- Spoon pan juices over rice or noodles just before serving.
The bottom line
This sheet pan pineapple chicken relies on heat and time rather than fuss: a short marinade seasons the meat, and a hot oven concentrates the sauce into a light glaze. Pineapple and peppers soften, and the chicken emerges lacquered and savory-sweet. It’s a weeknight dinner that earns its depth from the pan itself—best served immediately, with rice or noodles ready to absorb what’s left behind.
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Sheet Pan Pineapple Chicken
Ingredients
- 1.5 lb raw boneless, skinless chicken breasts cubed
- ¼ c teriyaki sauce
- 2 T olive oil plus a drizzle
- 2 T honey
- 2 T Thai sweet chili sauce
- 2 20 oz cans of pineapple drained
- 1 red bell pepper cut into strips
- 1 green pepper cut into strips
- 1/2 t salt + a few turns of pepper plus more to taste
- 1 t sesame seeds optional
Instructions
- Cut chicken into 1-inch cubes. Slice peppers into strips (thinner strips will be softer when cooked). Drain pineapple chunks (reserve for a different recipe if desired). Set all aside.
- Whisk together teriyaki sauce, olive oil, honey, and sweet chili sauce. Add cubed chicken and just HALF of the sauce to a gallon zipper bag and seal tightly. Refrigerate 3 hours.
- Heat oven to 450°F. Remove bag of chicken from fridge to come closer to room temp as oven preheats. Prepare a large baking pan with parchment paper or cooking spray.
- In a large bowl: Toss pineapple chunks and pepper slices with a drizzle of olive oil, salt, and pepper. Add chicken and the remaining sauce; toss to coat. Add all of the marinade from the bag too if you want this a bit saucier.
- Spread in a single layer on the baking sheet, trying not to crowd pieces too closely. (If your pan is small, you may need to cook in two pans or cook one after the other.) Roast 7 minutes, remove from oven and use tongs to turn chicken and peppers, then roast 8–10 minutes more until cooked through and sticky.
- Garnish with a sesame seeds if desired, add S&P to taste and serve with rice or noodles. Spoon over any pan juices as desired for extra flavor.
