RecipeOne-Sheet Pineapple Chicken with Teriyaki Glaze

Nutrition Facts
Amount per Serving
  • Calories: 340
  • Protein: 42g
  • Total Fat: 4.5g
    • Unsaturated Fat: 1g
    • Saturated Fat: 3.5g
  • Cholesterol: 125mg
  • Total Carbohydrate: 33g
  • Dietary Fiber: 2g
  • Total Sugar: 28g
    • Natural Sugar: 19g
    • Added Sugar: 9g
  • Sodium: 860mg

Sweet, saucy, and oh-so delish, your whole crew will really enjoy this dish. It’s bright, colorful, and packed with protein and other countless nutrients, thanks to the red onion, bell peppers and chunks of juicy pineapple (which you add to the mix just before cooking for perfect results). The best part? This recipe comes together quickly on a single sheet.

P.S. If you’re a spice lover, simply add 1 tablespoon of sriracha into the marinate and teriyaki glaze.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 1½ pounds chicken tenderloins or boneless, skinless breasts cut into 2-inch strips
  • • 1 large red bell pepper, cut into 2-inch pieces
  • • 1 red onion, cut into ½-inch slices
  • • ½ cup teriyaki sauce*
  • • 1 tablespoon honey
  • • 2 cups fresh pineapple chunks
  • Sliced scallions, optional for garnish

Teriyaki glaze

  • • ¼ cup teriyaki sauce*
  • • 1 tablespoon honey
  • • 1 teaspoon cornstarch

 *Opt for reduced-sodium if available.


Preheat the oven to 420°. Mist a baking sheet with nonstick oil spray and set aside.

In a medium bowl combine chicken, bell pepper and onion (do not add the pineapple yet, as it can make the chicken mushy). Add teriyaki sauce and honey, and toss so everything is well combined.  Let marinate for 15 to 30 minutes, if time allows (no worries if you don’t have time to marinate).

Spread mixture evenly on prepared baking sheet in one layer, adding pineapples and tossing gently to combine. Cook in oven for 15 to 18 minutes or until chicken is cooked through and the vegetables start to caramelize.

To make teriyaki glaze: In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved. Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency. Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken. Garnish with optional scallions and fresh parsley.

Serve over brown rice, quinoa or veggie rice (such as cauliflower rice), or quinoa. You can also create yummy wraps using large lettuce leaves or tortillas.


Try this One Sheet Roasted Chicken and Brussels Sprouts.