Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
4.72 from 32 votes
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.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 40 minutesminutes
Servings:4servings
Ingredients
4boneless skinless chicken breasts , pounded to even ½-inch thickness
1cupteriyaki sauce , (homemade or store bought)
2cupsdiced fresh pineapple , OR canned pineapple chunks
3cupscooked white or brown rice
2tablespoonsolive or vegetable oil
1tablespoon sesame oil
¼teaspoonground ginger
2teaspoonsminced garlic
1onion, diced
1 cupfrozen corn, peas, and carrots, (one cup total)
½cupdiced ham
optional green onions and sesame seeds for garnish
Instructions
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.
In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, veggies, and ham. After chicken has cooked for 15 minutes, remove sheet pan from oven, transfer rice to the unused half of the pan, and return to oven for 10 minutes or until chicken is cooked through.
Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.
Notes
Add 1/2-1 teaspoon of crushed red pepper flakes to your teriyaki sauce for a spicy kick!