Sheet pan recipes are quick, easy, and all the rage. This Sheet Pan Stir-Fried Chicken Teriyaki with Pineapple is so flavorful, and just the thing for busy weeknights!
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Sheet Pan Stir-Fried Chicken Teriyaki with Pineapple

Course Main Dish
Cuisine Japanese
Keyword chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 385kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

FOR THE STIR-FRY:

  • 1 ½ pounds boneless skinless chicken breasts trimmed and cut into 1-inch pieces
  • 12 ounces shiitake mushrooms wiped clean, stemmed, and quartered
  • 1 large red bell pepper sliced into ½-inch pieces
  • 1 medium pineapple trimmed, cored, and cut into 1-inch pieces
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon minced garlic cloves divided
  • 1 Tablespoon grated fresh ginger divided
  • salt and ground black pepper

FOR THE TERIYAKI SAUCE:

  • ½ cup mirin
  • ½ cup soy sauce
  • 6 Tablespoons water
  • ¼ cup packed brown sugar
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon red pepper flakes
  • 8- ounce can sliced bamboo shoots drained, rinsed, and patted dry

FOR SERVING:

  • Prepared white rice
  • 3 green onions scallions, sliced thin

Instructions

MAKE THE STIR FRY:

  • Move oven rack to lowest position, place large rimmed baking sheet on oven rack, and preheat oven to 500 degrees F.
  • In large mixing bowl toss chicken, mushrooms, bell peppers, pineapple, oil, 2 teaspoons of the garlic, and 1 ½ teaspoons of the ginger together. Season with salt and pepper.
  • Work quickly to spread chicken mixture in an even layer on hot baking sheet. Roast until chicken is just cooked through, and vegetables and pineapple begin to brown, about 10-12 minutes, stirring halfway through roasting.

MAKE THE TERIYAKI SAUCE:

  • Meanwhile, in large microwave-safe bowl whisk together mirin, soy sauce, water, brown sugar, cornstarch, red pepper flakes, remaining 1 teaspoons garlic, and 1 ½ teaspoons ginger. Microwave sauce on high power, whisking occasionally, until sauce has thickened, 4-5 minutes. Stir bamboo shoots into hot teriyaki sauce, and cover to keep warm until needed.
  • Transfer roasted chicken, vegetables, and pineapple to bowl of teriyaki sauce and toss to combine. Serve over white rice, sprinkle with green onion, and serve.

Notes

The calculated nutrition facts below do not include rice. 

Nutrition

Calories: 385kcal | Carbohydrates: 47g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1378mg | Potassium: 914mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1050IU | Vitamin C: 110.3mg | Calcium: 48mg | Iron: 1.9mg