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

Prep the ingredients. Preheat your oven to 400˚F and chop all of your ingredients. Place chicken, broccoli, pepper, onion and pineapple on a large baking sheet.
Make the sauce. 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.

Alternatively, you can making everything together in a bowl and transfer it to the baking sheet.

Bake the chicken. Put the baking sheet into your preheated oven and bake for 20 - 25 minutes - or until the chicken reaches 165˚F and the sauce has started to thicken.
Toss and serve. Remove the baking sheet from the oven and stir the mixture to distribute the thickened sauce. Garnish with cilantro and sesame seeds before serving (optional).

Notes

*To make this recipe gluten free, be sure to use gluten free teriyaki sauce.

Nutrition