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One sheet pineapple chicken with teriyaki glaze

Sweet, saucy, and oh-so delish, your whole crew will really enjoy this dish. It’s bright, colourful, and packed with protein and other countless nutrients, thanks to the chunks of juicy pineapple, red onion and bell peppers. The best part? This recipe comes together fast on a single sheet. P.S. If you’re a spice lover, add a tablespoon of sriracha into the marinate and teriyaki glaze.



Pineapple Chicken

  • 1.5 lbs chicken tenderloins or boneless, skinless breasts cut into 2-inch strips
  • 1 large red pepper, cut into 2-inch pieces
  • 1 red onion, sliced
  • 2 cups fresh pineapple chunks
  • ½ cup teriyaki sauce
  • 1 tablespoon honey

Teriyaki Glaze

  • 1 teaspoon corn starch
  • ¼ cup teriyaki sauce
  • 1 tablespoon honey

To Serve

  • Optional for garnish: sliced scallions and finely chopped parsley
  • Brown rice, quinoa, or veggie rice (such as cauliflower rice)


For the Pineapple Chicken

  1. Preheat the oven to 420°F. Mist a baking sheet with non-stick oil spray and set aside.
  2. In a medium bowl, combine the chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes, if time allows.
  3. Spread evenly on the prepared baking sheet in one layer and cook in the oven for 15 to 18 minutes or until chicken is cooked through and the vegetables start to caramelize.

To Make Teriyaki Glaze

  1. In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons of water and stir until the cornstarch is completely dissolved.
  2. Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency. Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken.

To Serve

  1. Serve over brown rice, quinoa or veggie rice (such as cauliflower rice). You can also create yummy wraps using large lettuce leaves or tortillas.
  2. Garnish with optional scallions and fresh parsley.

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