Description

This Sheet Pan Pineapple Chicken recipe is a quick and delicious meal combining tender chicken breast cubes roasted with vibrant vegetables and sweet pineapple chunks. Tossed in olive oil and seasoned simply with salt and garlic powder, then finished with a glossy teriyaki glaze and fresh green onions, this dish offers a perfect balance of savory and sweet flavors. It's ideal for busy weeknights, requiring minimal prep and easy cleanup thanks to the single sheet pan method.

Ingredients

Chicken and Vegetables

1.5 lbs chicken breast, cut into 1 inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 red bell pepper, roughly chopped
1 red onion, roughly chopped
1 cup broccoli florets, bite sized pieces
1/2 can pineapple chunks (15.25 ounce can), drained

Sauce and Garnish

1/2 cup teriyaki sauce (glaze style)
3 green onions, finely chopped

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Instructions

Preheat the oven: Set your oven temperature to 400˚F to prepare for roasting the chicken and vegetables.
Toss ingredients: In a large bowl, combine the chicken cubes, chopped red bell pepper, red onion, and broccoli florets. Drizzle with olive oil and sprinkle the salt and garlic powder. Mix thoroughly to ensure even seasoning across all pieces.
Arrange on sheet pan: Spread the chicken, vegetables, and the drained pineapple chunks evenly in a single layer on a large sheet pan to ensure they roast evenly.
Bake: Place the sheet pan in the preheated oven and bake for 15-18 minutes or until the chicken reaches an internal temperature of 165˚F and the vegetables are tender-crisp.
Glaze and toss: Remove the sheet pan from the oven, drizzle the teriyaki sauce over the hot chicken and veggies, and toss gently with tongs to coat every piece evenly.
Finish with garnish: Sprinkle the finely chopped green onions on top for a fresh, vibrant finish before serving.

Notes

Ensure the chicken is cut into uniform 1-inch cubes for even cooking.
Use a meat thermometer to verify the chicken is fully cooked (165˚F internally).
For extra caramelization, broil for 2-3 minutes after tossing with teriyaki sauce—but watch closely to avoid burning.
This recipe can easily be doubled for larger gatherings using a second sheet pan.
Serve with steamed rice or quinoa for a more filling meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.