Teriyaki Chicken and Pineapple Sheet Pan Dinner


                    Uncooked                                                                      Cooked                                                            Individual Serving

Servings: 4 servings


For the Sheet Pan:

2 boneless skinless chicken breasts, cut into bite-sized pieces

1 green bell pepper, cut into bite-sized pieced

1 orange or yellow bell pepper cut into bite-sized pieced,

1/2 sweet onion, cut into bite-sized pieced

2 cups broccoli florets

20- ounce can pineapple chunks in their own juice, drained, but save ¼ cup for marinade below

2 green onions, root end removed, white and light green only, thinly sliced PLUS 1 for garnish

Cooking Spray

Rice or noodles, to serve, if desired

For the Marinade:

1/2 cup soy sauce

1 cup basic barbecue sauce or your favorite teriyaki sauce (if using teriyaki sauce, reduce soy sauce by half)

1 Tbsp minced garlic

¼ cup Flying Olive Pineapple Balsamic Vinegar

1/4 cup pineapple juice

1-2 Tbsp honey to taste

1/2 tsp pepper


Cut chicken and vegetables into large, bite-sized chunks. Place into a large zip-lock bag.

Drain pineapple, reserving ¼ cup of the juice, and add to the vegetables and chicken in the zip-lock bag. 

Whisk together marinade ingredients in a small bowl. Reserve about 1 cup of the marinade and pour the rest over the chicken and vegetables. 

Seal the bag and flip a few times to evenly coat. Massage into the meat. Set in the fridge to marinate for 30 minutes. 

Preheat oven to 400 degrees. 

Remove chicken and vegetables from the bag. Drain in a colander or sieve. Spray a large sheet pan with aluminum foil and/or a little cooking spray. Arrange the chicken and veggies in a single layer on the pan, discarding any remaining marinade. (You want as little liquid as possible because there will be more liquid created as the food cooks).

Roast in the preheated oven for 10 minutes.

Meanwhile, pour the reserved marinade (not from the bag) into a small saucepan over medium heat. Bring to a low boil and reduce heat to medium-low. Simmer for 5-7 minutes or until the sauce is thickened and reduced by about half. 

Remove the sheet pan from the oven and turn on the broiler. Move the top rack up. (There will be quite a bit of liquid in the pan from the pineapple and the marinade. I just use paper towels to soak up most of it, then stirred everything together). 

Pour the thickened sauce evenly over the top of the chicken and vegetables. Slide the pan back into the oven under the preheated broiler for about 7-8 minutes or until the added sauce is bubbly and the meat and veggies are browned. Remove the pan from the oven and plate.

Garnish with sliced green onions and sesame seeds, if desired, and serve with rice or noodles. 

Inspired by a recipe by Kristin on the website: www.yellowblissroad.com

Submitted by Barb L.