Description
A vibrant, tropical-inspired sheet-pan dinner featuring thinly sliced chicken, sweet pineapple, and a sticky teriyaki-honey glaze—all roasted together for minimal fuss and maximum flavor.
Ingredients
1 lb boneless, skinless chicken breasts, thinly sliced
½ cup pineapple chunks, drained
¼ cup teriyaki sauce
¼ cup honey
Instructions
- Preheat oven to 400 °F (200 °C). Line a sheet pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together teriyaki sauce and honey until smooth.
- Add the sliced chicken to the bowl and toss to coat each piece in the glaze.
- Spread the coated chicken evenly in a single layer on the prepared sheet pan; sprinkle pineapple chunks over top.
- Bake for 20–25 minutes, stirring gently halfway through, until chicken reaches 165 °F internally and the glaze is sticky.
- For extra caramelization, switch to broil for 1–2 minutes—watch carefully to prevent burning.
- Remove from oven and let rest 5 minutes before serving.
Notes
Veggie Boost: Add sliced bell peppers, red onion, or zucchini to the pan for extra color and nutrients.
Spicy Twist: Stir in ½ teaspoon crushed red pepper flakes to the sauce for heat.
Citrus Zing: Squeeze fresh lime juice over the finished chicken and garnish with chopped cilantro for brightness.
Sesame Crunch: Sprinkle toasted sesame seeds and sliced green onions on top before serving for texture.
Low-Sodium: Use a low-sodium teriyaki sauce and reduce honey to 2 tablespoons.
Storage & Reheat: Refrigerate leftovers in an airtight container up to 3 days; reheat on a foil-lined sheet pan at 350 °F for 10 minutes or microwave 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes (plus 1–2 minutes broil, optional)
- Category: Main Course
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 250 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 37 mg