Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

By Leslie Blythe Asian, Chicken, Rice Baking

March 15, 2019

I love making sheet pan meals. It's a great method for busy work weeks. This Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is kid-friendly. You could also make this and package it up for lunch during the week.

Prep: 10 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

4 boneless skinless chicken breasts pounded to even ½-inch thickness

1 cup teriyaki sauce (homemade or store bought)

2 cups diced pineapple

3 cups cooked white or brown rice

2 tablespoons olive or vegetable oil

1 tablespoon sesame oil

¼ teaspoon ground ginger

2 teaspoons garlic, minced

1 onion, diced

1 cup frozen corn, peas, and carrots (one cup total)

green onions and sesame seeds for garnish

Directions

1Preheat oven to 400° F. Cut a 16-inch piece of foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".  

2Arrange 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. Cook in preheated oven for 15 minutes.  

3In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, and veggies. 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.  

4Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.

Recipe adapted from CREME DE LA CRUMB.

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