Sheet-Pan Teriyaki Chicken with Roasted Pineapple & Snow Peas
This vibrant sheet-pan dinner features juicy teriyaki-glazed chicken, caramelized pineapple, and crisp-tender snow peas for a sweet-and-savory meal ready in under 20 minutes. Perfect for busy weeknights, everything roasts together for easy prep and cleanup.
- 1 lb boneless, skinless chicken breasts
- 2 cups snow peas
- 1.5 cups fresh pineapple, cut into 1-inch chunks
- 1 medium red bell pepper, sliced
- 1/3 cup teriyaki sauce
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp toasted sesame seeds (optional)
- 2 tbsp scallions, thinly sliced (optional)
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Instructions
Preheat oven to 450°F (232°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
⏱️ 2 minutes 🌡️ 450°FCut chicken breasts into 1-inch pieces. In a bowl, toss chicken with 2 tablespoons teriyaki sauce, olive oil, salt, and pepper.
⏱️ 2 minutesArrange chicken, pineapple, red bell pepper, and snow peas in a single layer on the sheet pan. Drizzle remaining teriyaki sauce over the top.
⏱️ 1 minuteRoast for 10-12 minutes, or until chicken is cooked through and vegetables are crisp-tender. For extra caramelization, broil for an additional 1-2 minutes if desired.
⏱️ 12 minutes 🌡️ 450°FGarnish with toasted sesame seeds and scallions before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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