Sheet Pan Teriyaki Chicken with Pineapple
All the breezy charm of a tropical vacation without the airfare or SPF reapplication. Sweet-tangy pineapple and glossy teriyaki sauce turn humble freezer chicken into something you could serve on a balcony with a paper umbrella in your drink. Minimal chopping, one pan, and a dinner that tastes like you made a little effort — even if you didn’t.
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 ½ lbs), frozen
- 1 can 20 oz pineapple chunks in juice, drained (reserve juice if desired for sauce)
- ¾ cup bottled teriyaki sauce
- 1 medium red onion cut into wedges
- 1 red bell pepper sliced
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional garnish: sliced green onions sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- Arrange frozen chicken thighs on the pan, skin side up. Brush generously with half the teriyaki sauce.
- Roast for 20 minutes.
- Toss pineapple chunks, red onion, and bell pepper with olive oil, a pinch of salt, and pepper.
- Remove pan from oven, scatter pineapple and veggies around the chicken. Brush chicken with remaining teriyaki sauce (add a splash of reserved pineapple juice to thin if needed).
- Roast for another 15 minutes, or until chicken reaches 165°F internally and skin is caramelized.
- Transfer to a serving platter, spooning sticky roasted pineapple and pan juices over the top.
- Garnish with green onions and sesame seeds if you’re feeling extra.
- Notes
- Why it works: The high heat roasts chicken straight from frozen, so you skip thawing drama. Pineapple adds juicy sweetness, balancing the savory sauce.
- Shortcuts: Skip chopping — toss in frozen pepper strips or pre-cut onion.
- Subs: Use boneless thighs or drumsticks; adjust time accordingly.
- Toddler tip: Reserve a few pineapple chunks and peppers before saucing for a mild mini plate.
- Apéro energy: Serve with coconut rice and a cold drink with lime — your Tuesday night suddenly feels like a getaway. Sweet-tangy pineapple and glossy teriyaki sauce turn humble freezer chicken into something you could serve on a balcony with a paper umbrella in your drink. Minimal chopping, one pan, and a dinner that tastes like you made a little effort — even if you didn’t.
Notes
Why it works: The high heat roasts chicken straight from frozen, so you skip thawing drama. Pineapple adds juicy sweetness, balancing the savory sauce.
• Shortcuts: Skip chopping — toss in frozen pepper strips or pre-cut onion.
• Subs: Use boneless thighs or drumsticks; adjust time accordingly.
• Toddler tip: Reserve a few pineapple chunks and peppers before saucing for a mild mini plate.
• Apéro energy: Serve with coconut rice and a cold drink with lime — your Tuesday night suddenly feels like a getaway. Sweet-tangy pineapple and glossy teriyaki sauce turn humble freezer chicken into something you could serve on a balcony with a paper umbrella in your drink. Minimal chopping, one pan, and a dinner that tastes like you made a little effort — even if you didn’t.
• Shortcuts: Skip chopping — toss in frozen pepper strips or pre-cut onion.
• Subs: Use boneless thighs or drumsticks; adjust time accordingly.
• Toddler tip: Reserve a few pineapple chunks and peppers before saucing for a mild mini plate.
• Apéro energy: Serve with coconut rice and a cold drink with lime — your Tuesday night suddenly feels like a getaway. Sweet-tangy pineapple and glossy teriyaki sauce turn humble freezer chicken into something you could serve on a balcony with a paper umbrella in your drink. Minimal chopping, one pan, and a dinner that tastes like you made a little effort — even if you didn’t.