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.
4 boneless skinless chicken breasts pounded to even 1/2-inch thickness
1 cup teriyaki sauce (homemade or storebought
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
1/4 teaspoon ground ginger
2 teaspoons minced garlic
1 onion, diced
1 cup frozen corn, peas, and carrots (one cup total)
1/2 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.
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.