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!
Print

Sheet Pan Stir-Fried Chicken Teriyaki with Pineapple

Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
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

  • FOR 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.
  • FOR 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.