How To Make Sheet Pan Pineapple Chicken - Quick, Easy & Delicious

 

  

Looking for a quick and easy dinner that’s bursting with flavor? This Sheet Pan Pineapple Chicken is a vibrant, fuss-free meal that brings sweet and savory together in the most delicious way. 

Juicy chicken breasts are roasted alongside colorful bell peppers, onions, and chunks of sweet, fresh pineapple, all glazed in a sticky, tangy sauce that caramelizes beautifully in the oven. It’s a small-batch, one-pan wonder perfect for busy weeknights, small households, or anyone craving a tropical twist on classic comfort food.

  

This was the perfect supper for a busy weeknight. It went together quickly and easily without a lot of real effort on my part. Even I have days where I don't feel all that ambitious when it comes to making myself a meal, and yet, at the same time, I still want something that is fairly healthy and delicious!

This was the perfect balance of sweet, tangy, spicy and savory. I threw some brown rice into my rice cooker, and it was done in the same amount of time that it took for this dish to roast in the oven.  At the end I was rewarded with a super tasty supper that was a real doddle to put together.  

A delicious meal with minimal effort and minimal clean up, done and dusted in a fairly short amount of time. I would call that a win, wouldn't you?

 

INGREDIENTS NEEDED 

TO MAKE

SHEET PAN PINEAPPLE CHICKEN

There is nothing too out of the ordinary here.  This recipe is sized for two people but can easily be doubled or even tripled to serve more. (The photo below is of the sheet pan spread with the meat and vegetables ready to go into the oven.)

• 1/4 cup (56g) good quality prepared Teriyaki sauce
• 1/4 cup (56g) your favorite prepared BBQ sauce
• 1/2 TBS of dark soy sauce
• 1/2 pound (8 ounces/227g) boneless, skinless chicken breast
• 1/2 medium sized red onion, peeled and cut into chunks
• 1/2 large sized green bell pepper, trimmed and cut into chunks
• 1/2 large sized red bell pepper, trimmed and cut into chunks
• salt and pepper to taste
• 1/2 cup (about 80g) fresh pineapple chunks
• chopped spring onions to garnish (optional)

 

I used PF Chang's Teriyaki sauce. It has just the right amount of tang and sweetness and is thick.  Homemade teriyaki would be a bit too thin.

I used a hickory BBQ sauce, and a fermented dark soy sauce.

I used one chicken breast about the size of my hand and then a small part of another one. I do have small hands. It was about 4 inches in length. I trimmed off any fat and sinew, discarding them.

My peppers were each the size of a baseball.

If you don't have a red onion, by all meals use a white or brown onion. I cut them into fairly largish chunks (about 1-inch) and did not separate the layers.

I did use fresh pineapple. You can buy little tubs of it already cut into cubes in the chiller section of my grocery store. For a person who lives on their own this is ideal. In a pinch you can use tinned pineapple chunks but do be sure to drain them really well and pat dry. 

 

HOW TO MAKE SHEET PAN PINEAPPLE CHICKEN

Thing could not be any easier than this.

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a lipped baking sheet, medium size, with some baking parchment paper. (Mine was a quarter sheet pan, 9 by 13-inches in size.)
2. Whisk the BBQ Sauce, Teriyaki Sauce and Soy Sauce together in a bowl. (Use a bowl that is large enough hold your chicken and all of your vegetables as well.
3. Add your prepared vegetables and give them a stir. (I use a spoon and give everything a good stir to coat them all evenly.)
4. Trim and cut your chicken breast meat into 1-inch cubes. Add this to the sauce as well, again giving it all a good stir. (Again, make sure everything is coated evenly.)
5. Spread this mixture out evenly on the baking sheet. (I spread everything out to cover the pan, including all of the sauce mixture left in the bowl.)
6. Bake in the preheated oven for 20 minutes. (DO NOT stir anything.)
7. Remove from the oven and add the pineapple chunks to the top. Return the baking sheet to the oven and cook for a further 15 minutes. When done the temperature of the chicken should measure 165*F/74*C inside. (Your chicken should be done just right in this amount of time and not be too dry, which is often a problem with chicken breast meat.)
8. Serve warm, garnished with the spring onions and some rice on the side. (I used brown rice and the spring onions.)

 

THE VALUE OF SHEET PAN COOKING

Sheet pan suppers.  I love sheet pan suppers.  Everything all on one or two baking sheets, baked at the same time in the oven. No fuss, no muss.  Deliciously simple. If you are a person who is cooking only for one or two people, dinner cannot get much easier than this.

Everything roasts on one pan. Your whole dinner. This makes for ease in cooking and an easy clean-up when you are done. Sometimes you just feel lazy. I get it. I feel lazy sometimes too.  You cannot beat this kind of meal for times like that! 

You may not think it is possible for you to cook your meat, vegetable and potatoes, etc. all in the same amount of time using a sheet pan, but it is ABSOLUTELY possible. It just requires a bit of planning and timing. 

You add things to the sheet pan timed and in the order of which things will take longer to cook, starting with the things which will take longest to cook and once they get going, adding other things as the time progresses, adding things that will cook in the least amount of time last.

 

FREQUENTLY ASKED QUESTIONS

WHAT SIZE SHEET PAN SHOULD I USE?

I used a sheet pan that is called a quarter sheet pan, which is roughly 9 inches by 13 inches in size. It is a fairly heavy one, USA brand, so that it doesn't warp in the oven.  It also has about a 3/4-inch lip all the way around the pan.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

You can certainly prepare all of your vegetables and the meat ahead of time. You can even stir the sauce ingredients together.  Wrap everything separately and store in the refrigerator until you are ready to use them. I do not recommend mixing the sauce, vegetables and chicken together until just prior to baking.

CAN I USE CANNED PINEAPPLE?

You can use canned pineapple if you wish. It will not have quite as bright a flavor as the fresh pineapple, but it will still taste good. Do pat the pineapple chunks dry before using them.

MUST I USE CHICKEN BREASTS?

Feel free to use chicken thighs if you wish. They may take slightly longer to cook, but there is not as much danger of them drying out as there is with the breast meat.

CAN THIS RECIPE BE DOUBLED?

Yes, it can. Simply double the amounts of all the ingredients and use a larger baking sheet. The bake times will remain the same.

DO I NEED TO COVER THE SHEET PAN?

No need to cover the sheet pan. It is preferred that you don't.

 

A FEW OTHER SHEET PAN SUPPERS 

FOR TWO

THAT YOU MIGHT ENJOY

Sheet pan suppers.  I love sheet pan suppers.  Everything all on one or two baking sheets, baked at the same time in the oven. No fuss, no muss.  Deliciously simple. Here are a few more you might also enjoy!

SHEET PAN SAUSAGE AND PEPPERS - A delicious mix of smoked sausage, mixed peppers and onions. All baked together on a sheet pan until the sausage is golden brown and the vegetables lightly caramelized. Delicious in a toasted bun or on the side of a baked potato, with pasta, etc. This simple supper is tasty, tasty, tasty! 

SHEET PAN ROASTED SEA BASS DINNER - No fuss, no muss, and little to no clean up involved. It is also perfectly sized for just two people, but of course you can increase the amounts to serve more if you wish. What you end up with is two beautifully roasted pieces of fish and beautifully caramelized onions, crispy roasted potatoes, and roasted tomatoes. This not only looks fabulous, but its healthy and delicious as well!

  

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Yield: Serves 2

Author: Marie Rayner

Sheet Pan Pineapple Chicken

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Quick, easy, delicious and perfectly sized for just two people. Some steamed rice goes very well on the side of this dish!

Ingredients

• 1/4 cup (56g) good quality prepared Teriyaki sauce
• 1/4 cup (56g) your favorite prepared BBQ sauce
• 1/2 TBS of dark soy sauce
• 1/2 pound (8 ounces/227g) boneless, skinless chicken breast
• 1/2 medium sized red onion, peeled and cut into chunks
• 1/2 large sized green bell pepper, trimmed and cut into chunks
• 1/2 large sized red bell pepper, trimmed and cut into chunks
• salt and pepper to taste
• 1/2 cup (about 80g) fresh pineapple chunks
• chopped spring onions to garnish (optional)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a lipped baking sheet, medium size, with some baking parchment paper.
2. Whisk the BBQ Sauce, Teriyaki Sauce and Soy Sauce together in a bowl.
3. Add your prepared vegetables and give them a stir.
4. Trim and cut your chicken breast meat into 1-inch cubes. Add this to the sauce as well, again giving it all a good stir.
5. Spread this mixture out evenly on the baking sheet.
6. Bake in the preheated oven for 20 minutes.
7. Remove from the oven and add the pineapple chunks to the top. Return the baking sheet to the oven and cook for a further 15 minutes. When done the temperature of the chicken should measure 165*F/74*C inside.
8. Serve warm, garnished with the spring onions and some rice on the side.

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