Sheet Pan Teriyaki Chicken and Pineapple Fried Rice: A Flavorful One-Pan Meal

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is a vibrant, mouthwatering dish that combines tender chicken with sweet pineapple and savory teriyaki sauce. This easy-to-make recipe is perfect for busy nights when you want a quick, balanced meal with minimal cleanup. The combination of juicy chicken, fragrant rice, and a touch of tropical pineapple creates an irresistible meal that will quickly become a family favorite.

Whether you’re new to cooking or a seasoned pro, this sheet pan dinner is sure to impress. For more delicious and easy weeknight dinner ideas, check out this One-Pan Chicken and Veggies or this Sweet and Sour Chicken.

Basic Recipe: Ingredients and Instructions

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice Recipe

---

• Author: Jennifer Mitchell
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is an easy, one-pan meal that brings together juicy, flavorful teriyaki chicken with the vibrant taste of pineapple fried rice. This dish is baked all together on a sheet pan, making it a perfect weeknight dinner with minimal cleanup. The sweet and savory chicken pairs wonderfully with the tropical notes of pineapple, vegetables, and soy sauce in the fried rice, making it an irresistible and satisfying meal.

---

Ingredients

Scale 1x2x3x

For the Teriyaki Chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

For the Pineapple Fried Rice:

• 2 cups cooked jasmine rice (preferably cold, leftover rice works best)
• 1 cup diced pineapple (fresh or canned)
• 1 tablespoon sesame oil
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 1/4 cup frozen peas
• 2 eggs, scrambled
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Salt and pepper, to taste
• 1 tablespoon chopped cilantro (optional, for garnish)

---

Instructions

Prepare the Teriyaki Chicken:

• Preheat your oven to 400°F (200°C).
• In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade. If you prefer a thicker sauce, stir in 1 tablespoon of cornstarch to the marinade.
• Season the chicken breasts with salt and pepper. Place the chicken on a sheet pan lined with parchment paper or foil.
• Pour half of the teriyaki marinade over the chicken, reserving the other half for later. Use a brush or spoon to coat the chicken evenly with the marinade.
• Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Prepare the Pineapple Fried Rice:

• While the chicken is baking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
• Add the diced onion, bell pepper, and frozen peas and carrots. Sauté for 3-4 minutes until the vegetables are softened.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the cooked rice and pineapple chunks. Use a spatula to break up any clumps of rice and mix the ingredients together.
• Push the rice mixture to one side of the pan, and in the empty space, pour in the beaten eggs. Scramble the eggs until fully cooked, then stir them into the rice mixture.
• Drizzle the soy sauce and rice vinegar over the rice, then stir everything together. Season with salt and pepper to taste. Set aside.

Combine the Chicken and Rice:

• Once the chicken is fully cooked, remove it from the oven. Brush the chicken with the reserved teriyaki marinade, and let it rest for a couple of minutes.
• Slice the teriyaki chicken into strips or serve whole. If you want to serve everything on a sheet pan together, you can spoon the pineapple fried rice around the chicken on the same sheet pan for the last 5-10 minutes of baking to warm the rice.
• Garnish the chicken with sesame seeds and chopped green onions.

Serve:

• Serve the sheet pan teriyaki chicken with pineapple fried rice on the side. Garnish with fresh cilantro and extra green onions, if desired.

Notes

• Day-old rice works best for fried rice since it’s drier and less sticky than freshly cooked rice. If you’re using fresh rice, spread it out on a sheet pan and let it cool for a bit before using it in the recipe.
• You can use chicken thighs instead of breasts for a juicier option.
• If you prefer a spicier version, add a teaspoon of sriracha or red pepper flakes to the teriyaki sauce or rice.
• This dish can be made ahead of time! The chicken and fried rice can be stored separately in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Main Dish
• Method: Baking, Stir-Frying
• Cuisine: Asian / Fusion

Nutrition

• Serving Size: 1 serving (1 chicken breast and 1/4 of the fried rice)
• Calories: 500 kcal
• Sugar: 13g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 160mg

Keywords: Sheet Pan Teriyaki Chicken and Pineapple Fried Rice Recipe

Instructions

1. Prepare the Teriyaki Chicken:
   • Preheat the oven to 400°F (200°C).
   • In a small bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic. Season the chicken breasts with salt and pepper and place them on a baking sheet lined with parchment paper or foil.
   • Pour the teriyaki mixture over the chicken breasts, ensuring they’re evenly coated. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
   • While the chicken bakes, prepare the pineapple fried rice.
2. Make the Pineapple Fried Rice:
   • In a large skillet or wok, heat sesame oil over medium heat. Add the diced red bell pepper and onion, and sauté for 2-3 minutes until softened.
   • Add the frozen peas and diced pineapple to the pan and cook for an additional 2-3 minutes.
   • Push the veggies and pineapple to the side of the pan, and scramble the eggs in the empty space. Once the eggs are cooked through, stir everything together.
   • Add the cold rice to the skillet, breaking it up with a spoon. Stir to combine with the veggies, pineapple, and eggs. Drizzle soy sauce and oyster sauce (if using) over the rice, and season with salt and pepper to taste. Stir-fry for 5-6 minutes until heated through and the flavors are well incorporated.
3. Assemble and Serve:
   • Once the chicken is done, remove it from the oven and slice it into strips or cubes.
   • Serve the teriyaki chicken on a bed of the pineapple fried rice. Garnish with sesame seeds, chopped green onions, and cilantro, if desired.

Advanced Techniques

To elevate your Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, try the following advanced techniques:

1. Use Bone-In, Skin-On Chicken for Extra Flavor

For a richer flavor, you can use bone-in, skin-on chicken breasts or thighs. The skin will crisp up during baking, adding extra texture and taste. Just be sure to adjust the baking time to account for the bone.

2. Make Your Own Teriyaki Sauce

For an even more flavorful dish, consider making your own teriyaki sauce by simmering soy sauce, honey, garlic, ginger, rice vinegar, and cornstarch to thicken it. This will add a more personalized touch to the dish and allow you to adjust the sweetness and saltiness to your liking.

3. Add Vegetables to the Fried Rice

To make the fried rice even heartier, you can add more vegetables like carrots, zucchini, or baby corn. This will enhance the flavor and add more nutrients to the meal.

4. Toast the Rice Before Cooking

For extra flavor, toast the cold rice in a dry pan for 2-3 minutes before adding it to the skillet. This step helps to release a nutty aroma and adds a subtle depth of flavor to the rice.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice can be easily stored and reheated. Here’s how to keep it fresh:

Storage

• Refrigeration: Store the chicken and fried rice in separate airtight containers in the refrigerator for up to 3-4 days. Be sure to store any garnishes separately.
• Freezing: Both the chicken and the fried rice can be frozen. Place them in freezer-safe containers and freeze for up to 2 months. To reheat, thaw overnight in the fridge and reheat in the oven or microwave.

Reheating Tips

• Oven: To reheat, place the chicken and fried rice on a baking sheet and cover with foil. Heat in a preheated 350°F (175°C) oven for 10-12 minutes or until heated through.
• Microwave: You can also reheat in the microwave. Place the rice and chicken in a microwave-safe container and heat for 2-3 minutes, stirring halfway through.

Dietary Adaptations and Substitutions

Make this Sheet Pan Teriyaki Chicken and Pineapple Fried Rice work for various dietary needs:

1. Gluten-Free

Ensure that the soy sauce used is gluten-free or substitute with tamari. For the oyster sauce, opt for a gluten-free version, or simply omit it.

2. Low-Carb or Keto

For a keto version, replace the rice with cauliflower rice. You can also reduce the honey or substitute it with a keto-friendly sweetener, like erythritol or stevia.

3. Vegetarian or Vegan

For a vegetarian or vegan option, substitute the chicken with tofu or tempeh. Make sure to press the tofu to remove excess moisture before cooking it to achieve a firmer texture. Replace the eggs in the fried rice with a plant-based egg substitute.

FAQs About The Recipe

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works perfectly in this recipe. Just be sure to cut it into bite-sized pieces before adding it to the fried rice.

Can I cook the chicken and rice on the same sheet pan?

Yes, you can cook the chicken and rice on the same sheet pan. However, you’ll need to make sure the chicken is cooked through completely before adding the rice. You can bake the chicken first and then add the rice in the last 10-15 minutes to heat it through.

What can I serve with this dish?

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is a complete meal on its own, but you can pair it with a simple side salad or steamed vegetables for added crunch and freshness.

Conclusion & Final Thoughts

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is the perfect one-pan dinner that combines savory, sweet, and tangy flavors in every bite. With minimal prep time and easy cleanup, it’s ideal for busy evenings when you want something quick, healthy, and full of flavor. Whether you’re making it for a weeknight dinner or meal prepping for the week, this recipe will become a staple in your cooking rotation. Try it today for a delicious, tropical-inspired meal!