Sheet Pan Teriyaki Chicken, Potatoes, Green Beans, Cherry Tomatoes, and Pineapple
This Sheet Pan Teriyaki Chicken is a colorful, flavorful dinner filled with tender chicken, roasted baby gold potatoes, green beans, cherry tomatoes, and sweet pineapple chunks. Everything is coated with a simple teriyaki and honey glaze that gives the meal the perfect balance of sweet and savory flavors.
This recipe does require two sheet pans because the chicken needs enough room to cook properly and the vegetables need space to roast instead of steam. Even with two pans, cleanup is still easy because both are lined with parchment paper. The potatoes get a 15-minute head start in the oven so they have enough time to become tender and golden. Once the remaining vegetables and pineapple are added, everything finishes cooking at the same time.
Pounding the chicken breasts to an even thickness is an important step. Chicken breasts are often much thicker on one end than the other, which can cause the thin side to dry out before the thick side is fully cooked. An even thickness helps the chicken cook more quickly and evenly while keeping it juicy.
Half of the teriyaki sauce is used to marinate the chicken, while the untouched sauce remaining in the bottle is mixed with honey and used as the glaze. Be sure to discard the marinade that came into contact with the raw chicken.
Ingredients
Boneless, skinless chicken breasts
1 bottle teriyaki sauce, divided
2 tablespoons honey
1½ pounds baby gold potatoes, quartered
10 ounces cherry tomatoes
12 ounces fresh green beans, trimmed
Frozen pineapple chunks, as desired
Olive oil, as needed
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Directions
Place the chicken breasts inside a zip-top bag and pound them to an even thickness. Pour half of the bottle of teriyaki sauce over the chicken. Seal the bag and turn it several times to coat the chicken completely. Place the chicken in the refrigerator to marinate.
Remove the frozen pineapple from the freezer and allow it to sit on the counter for approximately 30 minutes to partially thaw.
Preheat the oven to 425°F. Line two large sheet pans with parchment paper.
Place the quartered baby gold potatoes on one of the prepared sheet pans. Drizzle them with a couple of tablespoons of olive oil. Season generously with salt, black pepper, garlic powder, and onion powder. Toss until the potatoes are evenly coated, then arrange them in a single layer.
Bake the potatoes for 15 minutes.
While the potatoes are cooking, add the honey to the reserved teriyaki sauce remaining in the bottle. Close the bottle and shake well to combine. Set the sauce aside.
In a large mixing bowl, combine the cherry tomatoes and green beans. Drizzle them with olive oil and season generously with salt, black pepper, garlic powder, and onion powder. Toss until everything is evenly coated and set the bowl aside.
Remove the chicken from the marinade and arrange it on the second prepared sheet pan. Discard the marinade and bag. Allow the chicken to sit on the counter while the potatoes finish their initial cooking time.
After the potatoes have baked for 15 minutes, remove them from the oven and push them to one side of the pan. Add the seasoned green beans, cherry tomatoes, and partially thawed pineapple chunks to the open side.
Drizzle the reserved teriyaki and honey mixture over the chicken and vegetables. Place both sheet pans in the oven and bake for approximately 25 minutes. Rotate the pans halfway through the cooking time if needed so everything cooks evenly.
The meal is ready when the potatoes are fork-tender and the thickest part of each chicken breast reaches an internal temperature of 165°F on a meat thermometer. Cooking time can vary depending on the thickness of the chicken, so always use its internal temperature as your guide. Serve hot.
Recipe Notes
For easier serving, allow the chicken to rest for about 5 minutes before slicing it. The cherry tomatoes will become soft and juicy in the oven, while the pineapple caramelizes slightly around the edges. Together with the crisp-tender green beans and roasted potatoes, they create a complete meal with plenty of different colors, flavors, and textures.
Store leftovers in an airtight container in the refrigerator. Reheat them in the oven or air fryer to help the potatoes and vegetables regain some of their roasted texture.
