Sheet Pan Teriyaki Chicken

5 from 1 vote

Sheet Pan Teriyaki Chicken

Sweet and savory teriyaki chicken thighs baked with broccoli, peppers, and pineapple on one sheet pan. An easy 40-minute dinner with bold flavor and minimal cleanup!

Prep Time10

Cook Time29

Total Time40

Course: Chicken recipes, one pan meals

Cuisine: American, Asian

Keyword: sheet pan teriyaki chicken, teriyaki chicken sheet pan

Servings:

Author: Tatiana

Ingredients

For the chicken and vegetables:

1½ pounds chicken thighs skinless and boneless
Salt and pepper to taste
3 cups broccoli florets
1 red bell pepper cut into chunks
1 yellow bell pepper cut into chunks
1 cup pineapple chunks fresh or canned, drained
2 tablespoons vegetable oil
Sesame seeds for garnish
Green onions sliced, for garnish

For the teriyaki sauce:

⅓ cup soy sauce
¼ cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon fresh ginger grated (or ½ teaspoon ground ginger)
1 tablespoon cornstarch
2 tablespoons water

Instructions

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
Make the teriyaki sauce: In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Prep the chicken and vegetables: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Cut the broccoli into bite-sized florets. Chop the bell peppers into chunks. Drain the pineapple if using canned.
Bake the chicken first: Place the chicken thighs on the prepared baking sheet in a single layer, leaving space around each piece. Brush the tops with about one-third of the teriyaki sauce. Bake for 10 minutes.
Add the vegetables: Remove the pan from the oven. In a large ziplock bag, combine the broccoli, bell peppers, pineapple, vegetable oil, and another third of the teriyaki sauce. Seal and shake to coat evenly. Arrange the vegetables around the chicken in a single layer on the sheet pan.
Continue baking. Return to the oven and bake for another 15-20 minutes, until the chicken reaches an internal temperature of 175°F and the vegetables are tender with some caramelized edges.
Glaze and finish: Remove from the oven and brush the chicken with the remaining teriyaki sauce. Gently toss the vegetables in any pan juices to coat them.
Sprinkle with sesame seeds and sliced green onions. Serve hot over rice, noodles, or quinoa.

Notes

Chicken Options: Boneless skinless chicken thighs work best for juiciness, but you can substitute chicken breasts (reduce cooking time to 20-25 minutes and check internal temp reaches 165°F).
Teriyaki Sauce: Use store-bought teriyaki sauce for convenience, or make homemade for less sodium. Reserve some sauce before basting raw chicken to use as a safe serving sauce.
Vegetable Substitutions: Swap in snap peas, zucchini, mushrooms, or carrots. Just keep pieces similar in size for even cooking.
Pineapple: Fresh or canned pineapple chunks both work. If using canned, drain well and pat dry to prevent excess moisture.
Broiler Finish: For extra caramelization, broil for 2-3 minutes at the end (watch closely to prevent burning).

Nutrition