Sheet pan teriyaki chicken and vegetables is a delicious and easy-to-make meal! Chicken, broccoli, bell peppers, carrots and pineapple are roasted on a single sheet pan, then topped with sweet and spicy teriyaki sauce, served over rice. Ready in 45 minutes!
★ Why You'll Love this Recipe ★
This delicious dinner dish not only tastes amazing, it's easy to make and everything cooks on one pan!
Bite-sized pieces of chicken are paired up with a medley of vegetables including broccoli, carrots and bell peppers.
Pineapples add a touch of sweetness and tangy which, combined with the teriyaki sauce, rand really take this dinner from great to amazing!
Chicken, veggies, pineapple and sauce is all served over cooked white (or brown) rice, and then finished off with toasted sesame seeds for extra flavor and texture.
This dish looks and tastes amazing! You're going to love it.
★ Ingredients You'll Need ★
You don't need a long list of ingredients to achieve amazing flavor with this recipe.
Here's a look at everything you'll need:
- Chicken. You can use chicken breasts or boneless chicken thighs, cut into bite-sized pieces.
- Broccoli, bell peppers and carrots. Fresh is best but if you're in a hurry, you can use frozen veggies.
- Pineapple chunks. These can be cut fresh or you can use canned pineapple to save time.
- Teriyaki sauce is sweetened with honey and red chili pepper flakes are added for a subtle heat creating that sweet n spicy flavor that works so well. If you want to tone down the heat, feel free to reduce the amount of red pepper flakes. You can use your favorite brand of Teriyaki sauce.
- Toasted sesame seeds. Very lightly toasting your seeds adds a really nice flavor and also creates a more crispy texture. You can actually buy sesame seeds already toasted at most grocery stores saving you even more time.
That's everything you need. Very simple yet so flavorful!
A few optional ingredients I like to include are:
- Water chestnuts. One can, drained. Add them right in with the veggies. They offer a refreshing crunch.
- La Choy Chow Mein Noodles. These are dried crunch noodles. They add a nice crunch. Just sprinkle them on as a finishing garnish, right before serving. Add as many as you'd like.
- Extra sauce. To make more sauce for the rice, you can double the sauce ingredients.
★ How to Make this Recipe ★
Sheet pan meals are such a fun little weeknight dinner hack. Here's a look at how quickly this dish comes together.
- Cook rice in advance and reheat as needed.
- Chop veggies.
- Cut chicken into pieces.
- Add chicken, pineapple and veggies to a bowl.
- Whisk together teriyaki sauce, honey and red pepper flakes.
- Heat teriyaki sauce in the microwave if needed to dissolve honey.
- Pour some of sauce over chicken and veggies, let sit while oven heats.
- Generously grease your baking sheet with cooking oil or spray.
- Spread chicken and veggie out on pan.
- Bake the stir mid way and add more sauce.
- Bake, drizzle with remaining sauce and top with sesame seeds.
- Serve over warm, cooked rice.
★ Tips & FAQs ★
How do I make teriyaki sauce from scratch?
To customize this recipe and make your own teriyaki sauce: combine soy sauce, brown sugar, garlic paste, ginger paste, and sesame oil in a saucepan. Simmer over low heat until the sugar dissolves, and the sauce thickens slightly.
Can I use store-bought teriyaki sauce?
Yes, you can use store-bought teriyaki sauce for convenience. Choose your favorite brand, and adjust the quantity based on your taste preferences.
Can I marinate the chicken in advance?
Yes, marinating the chicken for at least 30 minutes or up to overnight enhances the flavor. Place the chicken along with vegetables, pineapple and half the teriyaki sauce in the refrigerator and allow it to come to room temperature before roasting.
Set aside some teriyaki sauce for serving.
Can I customize the vegetables used?
Yes. Feel free to use your favorite vegetables or those in season. Just ensure they are cut into uniform sizes for even cooking.
How do I prevent the teriyaki sauce from burning?
Since teriyaki sauce contains sugar, you have to be careful not to let it burn.
Here are some tips to prevent burning:
Brushing or Basting: Instead of pouring all the teriyaki sauce over the chicken and vegetables at the beginning, reserve a portion to brush or baste onto the ingredients during the baking process. This allows the flavors to infuse without exposing the sauce to high heat for an extended period.
This is incorporated into the recipe so be sure to follow the instructions for adding the sauce in stages.
Covering with Foil: If you notice that the teriyaki sauce is starting to caramelize too quickly, you can cover the sheet pan loosely with aluminum foil. This will protect the sauce from direct heat and slow down the browning process.
Reducing Sugar Content: If you're making your own teriyaki sauce, you can adjust the sugar content. Excessive sugar can cause the sauce to caramelize and burn more easily. Experiment with reducing the amount of sugar or using a low-sugar teriyaki sauce.
Lowering Oven Temperature: If your oven tends to run hot, consider lowering the temperature slightly. Cooking at a slightly lower temperature can help prevent the teriyaki sauce from burning while still allowing the chicken and vegetables to cook through.
Using High-Quality Sauces: If you're using store-bought teriyaki sauce, choose high-quality options with a good balance of ingredients. Some sauces may have a higher sugar content, making them more prone to burning.
Monitoring Closely: Keep a close eye on your sheet pan while baking. Oven temperatures can vary, and it's essential to monitor the dish to make adjustments as needed. Rotate the pan if necessary for even cooking.
What should I serve with sheet pan teriyaki chicken and vegetables?
Serve it over cooked rice, quinoa, or noodles for a complete meal. Drizzle extra teriyaki sauce over the top and garnish with sesame seeds and green onions.
Is this dish suitable for meal prep?
Yes, sheet pan teriyaki chicken and vegetables are great for meal prep. Store in airtight containers in the refrigerator for up to 3-4 days. Reheat just until warmed using the microwave. Cover with a damp paper towel when heating.
★ More Recipes You'll Love ★
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This easy recipe for sheet-pan teriyaki chicken and vegetables was featured on South Your Mouth!
Sheet Pan Teriyaki Chicken
- 2 lbs chicken breast
- 2 cups broccoli florets
- ¾ cup sliced carrots (about 1 large carrot)
- ½ cup pineapple chunks (fresh or canned, if canned - drain juice)
- ½ cup chopped red bell pepper (about ½ a pepper)
- salt and pepper
- 5 oz water chestnuts, drained (optional)
- 1 cup Teriyaki sauce
- 2-4 tablespoon honey, to taste or substitute with pineapple juice
- ¼ teaspoon red chili pepper flakes more or less to taste
- 2 cups cooked white rice
- 4 tablespoon toasted sesame seeds
- ½ cup La Choy Chow Mein Noodles optional for added crunch
- Seed and chop veggies. Cut chicken into bite size pieces.Heat oven to 350ºF. Spray a large baking sheet with oil, or line with parchment paper.
- In a large bowl mix chicken, broccoli, carrots, pineapple, and red bell pepper. Season generously with salt and pepper.Toss with half the teriyaki sauce (saving the other half of sauce for later). Let marinade for about 10 minutes (while the oven is preheating)
- Spread chicken and vegetables evenly over the pan. Bake for 15 minutes.
- Remove from oven and flip chicken and vegetables over. Brush on additional teriyaki sauce. (still reserving some for serving) Return to the oven for another 10-15 minutes. Remove from oven when vegetables are tender and chicken has reached an internal temp of 165ºF.
- Spoon chicken, vegetables and pineapple over top of warm, cooked rice and drizzle with remaining teriyaki sauce. Sprinkle with sesame seeds and green onions (if desired) and serve.