It doesn’t get easier than this one pan meal! Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is a whole meal with with the best sweet, savory, and spicy flavors all rolled into one.
If you love this better than takeout Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, you’ll love Sticky Chinese Lemon Chicken, Best Fried Rice, Sheet Pan Sweet Fire Chicken, and Slow Cooker Broccoli Beef.
This post is in partnership with Reynolds. All opinions are my own.
This winter is going to wrap up soon, right? Punxsutawney Phil predicted an early spring and I’m holding him to it! Even though I live in Utah with tons of gorgeous snow-covered mountains to wake up to every day, I’m still a warm-weather girl at heart. After all, I grew up in California and still visit as much as I can.
With spring (and summer) definitely on my mind, I set out to create a new sheet pan dish that would invoke flavors of warm weather while still being able to be cooked indoors. Sure, we’ve been known to fire up the barbecue with snow falling all around us, but for now, this dish was calling for an indoor bake and very little clean up.
The key ingredients in this dish for me are the pineapple and teriyaki. I love a sweet, tangy sauce on top of my chicken. And, while vegetables are great, I enjoy mixing it up with fruit salsas and sides whenever possible. I think it’s the unexpected sweetness combined with the salty ham and tangy teriyaki in this dish makes me feel not only like I’m bringing a little sunshine into my house but that we could all be eating at a picnic table on the beach or attending a luau.
In order to keep all this sweet sauce contained, I have to make sure I choose the right tools. A sheet pan with edges is key, as is Reynolds Wrap Non-Stick Aluminum Foil. First of all, I know I’m not going to be stuck with a ton of juices overflowing onto the bottom of my oven and creating a stinky, smoke-alarm-ringing mess. Second, I need to make sure that the chicken juices stay put in the pan as well, so that the rice/pineapple mixture can cook on its own and retain its own flavors. Third, I want to make sure that the foil I’m using is food-grade.
No one wants to eat any part of the foil, whether from little bits that tear off because the foil is too thin or because it ends up flavoring the food with an aluminum taste. Reynolds Wrap is produced using food safety and quality standards, making the foil my go-to in the kitchen and on the grill. Regular Reynolds Wrap aluminum foil is what I used for this recipe but Reynolds Wrap Heavy-Duty or Non-Stick aluminum foil will work great too!
HOW DO I MAKE TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE ON THE GRILL?
Using a 18-inch piece of Reynolds Wrap Foil, make an aluminum foil “box” to place on your grill as instructed in step #1, and then add the chicken and sauce as instruction in step #2. Cook over medium-high heat for ten minutes, or until the chicken is cooked enough on one side that it has loosened from the foil and is able to be removed from the grill without tearing. Remove chicken from the grill.
Prepare rice and pineapple side as instructed in step #3. Create another 18″ foil box and add it to your grill, carefully spooning in the rice mixture. Add chicken back to grill, cooked side up so that you can be sure to cook the chicken all the way through on the other side as the rice and pineapple heat through.
When the chicken is cooked, carefully remove both foil packets from the grill and transfer immediately to a plate as they will be too hot to hold. Add the remaining teriyaki sauce over the chicken. Plate your fried rice either to the side or beneath the chicken and garnish with diced green onions and sesame seeds if desired.
HOW CAN I CUSTOMIZE TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE?
There are many ways you can customize this dish. First of all, you could use a pork loin instead of chicken. But, it will take longer to cook. You will need to put the oven temperature to 400 degrees and cook the loin for about 40 minutes before adding in the rice mixture. Make sure to test for doneness by inserting a thermometer into the thickest part of the loin. When it registers 145 degrees, you’re good to go!
If you are not a fan of ham, you can always leave it out of the rice mixture, or substitute cooked, crumbed bacon or pancetta.
I also like to add in some sugar snap peas (ends trimmed and halved) to the rice when I have them on hand. Shredded carrots also taste great.
Substitute rice for quinoa or another grain if you are looking to up your fiber intake and add other nutrients to this meal. Be sure to follow the directions for cooking your grain that are provided on the box or bag.
Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
- 4 boneless skinless chicken breasts - pounded to even ½-inch thickness
- 1 cup teriyaki sauce - (homemade or store bought)
- 2 cups diced fresh pineapple - OR canned pineapple chunks
- 3 cups cooked white or brown rice
- 2 tablespoons olive or vegetable oil
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons minced garlic
- 1 onion - diced
- 1 cup frozen corn, peas, and carrots - (one cup total)
- ½ cup diced ham
- optional green onions and sesame seeds for garnish
- Preheat oven to 400 degrees. Cut a 16-inch piece of Reynolds Wrap Non-Stick Aluminum Foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".
- Arrange chicken in a single layer on the foil. Pour half of the teriyaki sauce over the chicken, being sure to cover the chicken completely by spooning the sauce back over the chicken (you just don't want any dry spots). Cook in preheated oven for 15 minutes.
- Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.