Easy Sheet Pan Teriyaki Chicken and Pineapple Rice Is Dreamy
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Sometimes you have to take a stand for what you believe in, and I will fight any day to defend the honor of pineapple on pizza. Why would pineapple not go on pizza? Pizza is the perfect place for pineapple! Pizza is salty and savory, especially with ham or bacon on top, and it pairs beautifully with the sweet, juicy flavor of pineapple (just like prosciutto goes with cantaloupe).
There’s a reason these flavors are a classic pairing: Sweet things and salty things taste great together, which is what makes this take on teriyaki chicken and pineapple rice so compelling. The chicken is tangy and sweet and a little spicy, and the “fried” rice is full of ham and pineapple for that salty-sweet combination. And the whole thing cooks on a single sheet pan, so it’s a one-dish dinner that requires very little cleanup afterwards.
This sheet pan arrangement requires a bit of aluminum foil sculpting. Start by making a shallow “box” of foil about the size of half your sheet pan, and fill that with chicken breasts coated in teriyaki sauce. Make sure the chicken is fully coated, and cook that for about 15 minutes.
While the chicken cooks, mix together cooked white or brown rice, pineapple chunks, ginger, garlic, and onion, and both olive oil and sesame oil. Also mix in some diced ham, and whatever frozen vegetables seem like a good idea at the time. The author suggests frozen corn, peas, and carrots.
After the chicken has cooked for about 15 minutes, fill a second aluminum foil “box” on the other side of the sheet pan with the rice mixture and spread the rice and ingredients around so it can cook relatively evenly. Then just put the whole sheet pan back in the oven and let it cook until the chicken is cooked through, which should take around 15 minutes. Once it’s finished, you can plate the chicken with the rice. Cleanup will be easy, of course, because you can just throw away the foil without having to worry about scraping cooked rice or crusty chicken juices and teriyaki sauce off the baking sheet.
Get the recipe: Sheet Pan Teriyaki Chicken from Le Creme de la Crumb