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+ servings
close up of baked chicken with vegetables

Sheet Pan Pineapple Chicken

This tasty sheet pan pineapple chicken is fast and easy. Clean up is also a breeze!

Course dinner
Cuisine American, Asian
Keyword chicken sheet pan dinner, pineapple chicken, sheet pan pineapple chicken
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 288 kcal


  • 3-4 large chicken breasts
  • 1 bottle teriyaki sauce
  • 2 medium zucchini
  • 1 12 oz can pineapple rings
  • ½ red bell pepper
  • ½ orange bell pepper
  • 2 tablespoons coconut oil
  • salt & pepper to taste
  • Optional Garnish- fresh parsley & sesame seeds


  1. Start by preheating the oven to 375 degrees F and lining a baking sheet with parchment.
  2. In a mixing bowl, coat the chicken breast with teriyaki sauce and aside to marinate for 15 minutes

  3. Spread the veggies among the sheet tray and drizzle with 2 tablespoons of coconut oil, along with a light sprinkle of salt and pepper.

  4. Next add your marinated chicken breast to the veggies on the sheet tray and top with any remaining sauce.

  5. Bake for 15-18 minutes and garnish with fresh herbs! Serve with rice and enjoy immediately.

Recipe Notes

• Can be frozen for up to two months. Defrost completely and reheat in oven at 375 degrees F until warm

Nutrition Facts
Sheet Pan Pineapple Chicken
Amount Per Serving
Calories 288 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 108mg36%
Sodium 215mg9%
Potassium 963mg28%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 6g7%
Protein 38g76%
Vitamin A 1178IU24%
Vitamin C 59mg72%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.