This Baked Teriyaki Chicken is a deliciously easy sheet pan chicken dinner with homemade teriyaki sauce and for a bit of tangy sweetness some pineapple with a touch of spiciness. It’s a perfect easy weeknight meal! Make sure to check out our cooking tips, tasty optional toppings
- 1.5 lbs of chicken, cubed one inch pieces
- 2 cups of pineapple (optional)
- 2 cups broccoli
- 2 cups zucchini
- 1 red jalapeno (optional)
- 1 cup water
- ¼ cup soy sauce
- 1 tbsp honey
- 5 tbsp brown sugar
- 2 cloves garlic, chopped
- ½ tsp freshly grated ginger
- 2 tbsp cornstarch + ¾ cup water
- To make the teriyaki sauce, add the water, soy sauce, honey, brown sugar, garlic, and ginger to a sauce pan and put on simmer. In a separate bowl, mix the cornstarch and water. Once it thickens, add to the pan. Whisk occasionally and keep the heat low-med until the sauce thickens.
- As the sauce is thickening, preheat the oven to 400° and line a sheet pan with parchment paper.
- Cube the chicken into 1-inch pieces and then gently toss in a bowl to coat with just enough sauce to cover everything. Spread the chicken across the sheet pan evenly and make sure the pieces aren’t overlapping. Roast for 20 minutes.
- While the chicken is roasting, cut the broccoli, zucchini and pineapple into ½ – 1-inch sized pieces. Slice the jalapeno thinly and remove the seeds (or if you like very spicy dishes, keep some. The more seeds used, the more spicy the meal will be). Coat the broccoli and zucchini lightly in oil.
- Once the chicken has roasted for 20 minutes, take the sheet pan out of the oven. Disperse the vegetables, pineapple and jalapeno slices evenly across the pan and avoid overlapping. Put back in the oven for an additional 10 minutes.
- Optional: After the 10 minutes has passed, broil on high for an additional minute for a crispy effect.
- Take the sheet pan out of the oven and coat everything with the teriyaki sauce. Serve and enjoy!
You can use any vegetables you like. Check out the notes in our post for some of the vegetables that we like.
You don’t need to coat the vegetables in the teriyaki sauce, this will make them soggy if you do. They will get enough flavour from being on the pan with the chicken.
Serve over your favourite type of rice, quinoa or have it as is.
You can top with cashews, almonds or peanuts, if you do add them when you add the vegetables but add them last.
You can also add sesame seeds after you take the chicken out of the oven.
Keywords: chicken teriyaki, sheet pan chicken, sheet pan chicken teriyaki, baked chicken teriyaki