You have to login first for view this page. 

Pineapple Teriyaki Sheet Pan Chicken

chicken nut-free time_50 min

Pineapple Teriyaki Sheet Pan Chicken

Pineapple Teriyaki Sheet Pan Chicken

Anyone else swooning over the gorgeous colors in this dish? It's easy on the eyes, AND the tastebuds! Not to mention it's packed with fruits and vegetables to help you get all those awesome vitamins, minerals, and fiber you need to feel fabulous. #yeahgirl

Time: 50

Serves: 5-7


  • 3 bell peppers (any colors you prefer), washed and chopped into bite-sized pieces
  • 1 red onion, chopped into bite-sized pieces
  • 1 lb sweet potatoes, washed and chopped into bite-sized pieces
  • 1 20 oz can pineapple chunks in pineapple juice, drained (can also use 2 cups fresh or frozen pineapple)
  • 2 Tbsp oil (any kind you prefer)
  • 1-2 lbs boneless, skinless chicken breasts or thighs
  • 1/2 -1 cup teriyaki or BBQ sauce (enough to coat the chicken)
  • Optional toppings: fresh lime juice, sliced green onion, coconut shreds, sesame seeds, hot sauce


  • Preheat oven to 375˚F
  • Line two baking sheets with aluminum foil or a silicone mat
  • To one baking sheet, evenly spread out the chopped vegetables and pineapple. Drizzle and toss in oil
  • Place the chicken on the other baking sheet, and brush with teriyaki or BBQ sauce (for more flavor, you can place the chicken and sauce in a sealable bag or covered container, shake until well coated and let marinate the night before)
  • Place both baking sheets in the oven, and cook for 30-45 minutes, or until the chicken reads an internal temperature of 165˚F and the vegetables are tender
  • Serve immediately with desired toppings, or divide among food storage containers, let cool, and store in the refrigerator/freezer

Recipe Modifications:

  • Gluten-Free: Use a gluten-free sauce to flavor chicken
  • Nut-Free: None
  • Vegetarian/Vegan: Instead of chicken, drain and press 1-2 firm tofu blocks to get rid of excess liquid. Slice the tofu into cubes, and add to a sealable bag or container with a lid. Add 1/2 1 cup BBQ or teriyaki sauce (depending on how much tofu you use), and shake until well coated. For extra flavor, allow this mixture to marinate overnight. Place the tofu on the baking sheet, and cook for 30-40 minutes or until desired crispness is reached

    Older Post Newer Post