Sheet Pan Pineapple Chicken

This easy sheet pan meal combines tender chicken with sweet pineapple with little effort. It’s a simple, family-friendly dinner with minimal cleanup.

Ingredients List

Chicken teriyaki sauce, honey, thai sweet chili sauce, pineapple red pepper, green pepper, olive oil, salt, pepper, sesame seeds

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Down Time: 3 hours to marinade

You will need the following items to make this recipe:

Measuring cups and spoons, cutting board, knife, large bowl, whisk, large ziplock bag, large baking sheet, spatula or tongs

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

Directions

Cut the chicken into one inch cubes.

Whisk the teriyaki sauce, olive oil, honey, and sweet chili sauce together in a large bowl and add the chicken. Toss to coat. Pour it all into a gallon ziplock bag, seal then refrigerate for 3 hours to marinate.

Once the 3 hours is up, preheat the oven to 450 degrees.

Cut the peppers into strips, then add the peppers and pineapple to a large bowl, drizzle with olive oil and sprinkle with salt and paper. Toss to coat. Add the chicken and about ½ cup of the marinade and toss it all together.

Arrange everything in a single layer on a large baking sheet and bake for 7 minutes, flip everything over, and bake for an additional 8-10 minutes.

Garnish with sesame seeds and serve over rice or noodles.