Baked Pineapple Chicken

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This takeout inspired baked pineapple chicken is a little bit sweet and a little bit sour, with a tropical twist. This sheet pan recipe features tender bites of chicken paired with sweet onion, bell pepper and fresh pineapple baked in a teriyaki sauce.

Prep Time10

Cook Time20

Total Time30

Course: Mains

Cuisine: American

Keyword: baked teriyaki chicken, chicken & pineapple, chicken & pineapple recipe, chicken and pineapple, hawaiian chicken, hawaiian chicken recipe, pineapple chicken recipe, pineapple chicken stir fry, pineapple teriyaki chicken

Servings: servings

Calories: 318kcal

Author: Melissa Belanger

Ingredients

2 pounds chicken cubed
1 head broccoli about 2 cups florets
1 bell pepper chopped
1 sweet onion chopped
2 cups cubed fresh pineapple
3/4 cup teriyaki sauce
3/4 cup pineapple juice
2 1/2 tablespoons cornstarch
For garnish: sesame seeds cilantro (optional)

Instructions

Preheat oven to 400˚F.
Place chicken, broccoli, pepper, onion and pineapple on a large baking sheet.
In a small bowl, whisk together the teriyaki sauce, pineapple juice and cornstarch until smooth. Pour over the ingredients on the sheet pan and stir (or use clean hands) to evenly coat with sauce.
Bake for 20 - 25 minutes, or until sauce begins to thicken and the vegetables have softened.
Remove from oven and stir to distribute the sauce more evenly.
Garnish with cilantro and sesame seeds before serving (optional).

Nutrition