Sheet Pan Teriyaki Chicken Thighs with Pineapple and Peppers

Why You’ll Love This Recipe

• All-in-one sheet pan dinner with minimal cleanup and maximum flavor.
• Balanced teriyaki: salty-sweet, garlicky, with fresh ginger and a pineapple lift.
• Caramelized edges and sticky glaze, thanks to a quick broil at the end.
• Family-friendly and weeknight-fast, yet impressive enough for guests.

Grocery List

• Produce: 2 bell peppers, pineapple chunks (fresh or canned), 3 garlic cloves, fresh ginger, 2 scallions
• Dairy: None
• Pantry: Boneless skinless chicken thighs, jasmine or long-grain white rice, low-sodium soy sauce, light brown sugar, honey, mirin, rice vinegar, toasted sesame oil, cornstarch, neutral oil, kosher salt, black pepper, red pepper flakes, foil, parchment

Full Ingredients

For the Chicken and Sheet Pan

• 2 lb boneless, skinless chicken thighs, trimmed
• 2 bell peppers (red and yellow preferred), cut into 1-inch pieces
• 2 cups pineapple chunks (fresh or canned, drained)
• 1 tbsp neutral oil (canola or avocado)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Sticky Teriyaki Marinade & Glaze

• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 2 tbsp honey
• 2 tbsp mirin (or add 1 extra tsp rice vinegar if omitting)
• 1 tbsp rice vinegar
• 1/4 cup pineapple juice (reserved from the can, or fresh)
• 2 tsp toasted sesame oil
• 3 garlic cloves, finely minced
• 1 tbsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For the Rice

• 1.5 cups jasmine or long-grain white rice, rinsed until water runs mostly clear
• 2.25 cups water
• 1/2 tsp kosher salt

To Finish

• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed sheet pan with foil for easy cleanup, then top with a sheet of parchment to help prevent sticking and scorching from the sweet glaze.

Step 2: Make the teriyaki base

In a medium bowl, whisk together the soy sauce, brown sugar, honey, mirin, rice vinegar, pineapple juice, sesame oil, garlic, ginger, and red pepper flakes. Measure out 1/2 cup of this mixture and set it aside in a small saucepan for the glaze. Do not let raw chicken touch the reserved portion.

Step 3: Marinate the chicken

Place the chicken thighs in the remaining teriyaki mixture, turning to coat well. Marinate for 15 minutes at room temperature (or up to 12 hours in the refrigerator). If refrigerating longer than 30 minutes, remove the chicken from the fridge while the oven heats so it is not ice-cold when it roasts.

Step 4: Start the rice

Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil, stir once, reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes to finish steaming. Fluff with a fork right before serving.

Step 5: Roast the chicken, then add peppers and pineapple

Remove chicken from the marinade, letting excess drip off (discard the used marinade). Arrange thighs on the prepared sheet pan in a single layer. Roast for 10 minutes. Meanwhile, toss the bell peppers and pineapple with the neutral oil, salt, and pepper. After 10 minutes, scatter the peppers and pineapple around the chicken and return the pan to the oven. Roast for 10–12 minutes more, until the chicken reaches 165°F (74°C) in the thickest part and the peppers are crisp-tender.

Step 6: Make the sticky glaze

While the chicken finishes roasting, bring the reserved 1/2 cup teriyaki mixture to a boil over medium heat. Stir the cornstarch slurry to recombine and whisk it into the saucepan. Simmer 1–2 minutes, whisking, until thick, glossy, and syrupy. If it gets too thick, splash in 1–2 teaspoons water to loosen.

Step 7: Glaze, broil, and serve

Remove the pan from the oven and brush the chicken generously with the hot glaze. Switch the oven to broil and return the pan to the top rack for 2–3 minutes, just until the glaze bubbles and caramelizes at the edges. Watch closely to prevent burning. Serve the glazed chicken, peppers, and pineapple over fluffy rice. Spoon on extra glaze and finish with scallions and sesame seeds. Add lime wedges if you like a bright pop of acidity.

Pro Tips

• Use low-sodium soy sauce to keep the glaze balanced; regular soy can make the sauce too salty as it reduces.
• Line the pan with foil plus parchment to prevent sugary sauces from sticking and burning.
• Cut peppers into 1-inch pieces so they roast quickly yet keep some bite.
• Broil briefly at the end for lacquered, restaurant-style shine and caramelization.
• Let the rice rest covered for 10 minutes after cooking for the fluffiest texture.

Variations

• Spicy twist: Add 1–2 teaspoons sriracha or gochujang to the teriyaki base for gentle heat.
• More veg: Add broccoli florets or snap peas during the final 10–12 minutes of roasting.
• Swap the protein: Use salmon fillets (roast 10–12 minutes total) or extra-firm tofu cubes (press well; roast 20 minutes), glazing and broiling as directed.

Storage & Make-Ahead

Marinate the chicken up to 12 hours ahead. The teriyaki base (without slurry) can be mixed 3 days in advance and refrigerated. Leftovers keep 3–4 days in an airtight container; store rice separately to avoid sogginess. Reheat gently on the stovetop with a splash of water, or in a 350°F (175°C) oven until warmed through. The glazed chicken and vegetables also freeze well for up to 2 months; thaw overnight and reheat covered.

Nutrition (per serving)

Approximate: 640 calories; 32 g protein; 18 g fat; 85 g carbohydrates; 2 g fiber; 1,320 mg sodium. Values will vary based on brands and exact portions.