Description
A delicious and colorful sheet pan dinner featuring tender chicken and fresh vegetables, all drizzled with a homemade teriyaki sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into wedges)
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 0 teaspoon salt
- 0 teaspoon black pepper
- 0 teaspoon paprika
- 0 teaspoon chili flakes (optional)
- 0 cup low-sodium soy sauce
- 0 cup pineapple juice (from can or fresh)
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the prepared sheet pan, spread chicken pieces, bell peppers, onion wedges, and pineapple chunks in a single layer without overcrowding.
- Drizzle olive oil over everything, then sprinkle with minced garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast for 20-25 minutes, flipping ingredients halfway through cooking to ensure even browning.
- While chicken roasts, whisk together soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer for 3-4 minutes.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy, about 1 minute.
- Check that chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.
- Drizzle the warm teriyaki sauce over the finished sheet pan, or serve on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired before serving.
Notes
- For added flavor, marinate chicken in the soy sauce mixture for 30 minutes before cooking.
- You can substitute any vegetables you like based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg