Sheet Pan Teriyaki Chicken and Pineapple Stir Fry
A vibrant one-pan dinner featuring tender chicken chunks and sweet pineapple in a sticky teriyaki glaze with honey and sriracha. The high-heat roasting caramelizes the sauce while keeping the chicken juicy and the pineapple perfectly tender. Colorful bell peppers and carrots add crunch and nutrition, while sesame seeds and green onions provide the finishing touch. Perfect for busy weeknight dinners when you want bold flavors without multiple pots and pans.
Ingredients
- ¼ cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 3 boneless skinless chicken breasts, cut into 1-inch chunks
- 1 ½ cups fresh pineapple, cut into 1-inch cubes
- 2 medium carrots, cut diagonally into 1/2-inch slices
- 1 medium red bell pepper, thinly sliced
- 1 teaspoon sesame seed
- 3 green onions, thinly sliced
Instructions
- 1
Heat oven to 500°F and spray rimmed sheet pan with cooking spray
- 2
Whisk together teriyaki sauce, honey, and sriracha sauce in large bowl
- 3
Add chicken, pineapple, carrots, and bell pepper to sauce and gently toss to coat
- 4
Arrange mixture in single layer on prepared sheet pan
- 5
Bake until chicken is no longer pink in center and reaches 165°F
- 6
Serve immediately garnished with sesame seeds and green onions
Tips
Cut all ingredients to similar sizes for even cooking and better presentation
Don't overcrowd the pan - use a larger sheet pan if doubling the recipe
Let chicken rest 2-3 minutes after baking to retain juices before serving
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and sauce up to 4 hours ahead, toss with chicken just before baking
Serve immediately while hot over rice or noodles if desired
Common Mistakes
Don't overbake or chicken will become dry and tough
Ensure single layer on pan to avoid steaming and uneven cooking
Substitutions
drain well before using
FAQ
Can I use frozen pineapple instead of fresh?
Yes, but thaw and drain completely first to prevent excess moisture from making the dish soggy during baking.
What if I don't have sriracha sauce?
Substitute with hot sauce, chili garlic sauce, or red pepper flakes to taste for similar heat and flavor.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep up to 3 days refrigerated and can be reheated in microwave or oven.