Sweet Teriyaki Chicken

I’m sharing my take on this Sweet Teriyaki Chicken—a simple, one-dish meal that pairs tender chicken breasts with colorful bell peppers, onions, sweet pineapple, and a glossy teriyaki sauce baked in the oven. It’s flavorful and perfect for busy evenings.

Why I’ll Love This Recipe

I love how this dish is virtually hands‑off once assembled—I layer chicken, peppers, onion, and pineapple in a baking dish, pour on the sauce, and let the oven do the rest. The mix of sweet and tangy flavors blends beautifully, and cleanup is a breeze since it’s all baked together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Red, yellow, and orange bell peppers, sliced

• Medium red onion, sliced

• Canned pineapple chunks, drained (optional)

• Sweet Teriyaki Oven Sauce (store-bought, such as Campbell’s Sweet Teriyaki)

• Steamed brown or white rice (for serving, optional)

Directions

1. I preheat the oven to 400 °F (about 200 °C).

2. I arrange the chicken breasts in a 13×9-inch (or similar) baking dish.

3. I layer the sliced bell peppers, onion, and pineapple evenly around and on top of the chicken.

4. I pour the sweet teriyaki sauce over everything, spreading it to ensure it coats chicken and vegetables evenly.

5. I bake for about 40 minutes, until the chicken is cooked through and the peppers and onions are tender.

6. I let it rest for 5 minutes before stirring everything to combine sauce, vegetables, and pineapple.

7. I serve the warm, saucy chicken over steamed rice or alongside a fresh side salad.

Servings and Timing

• Prep time: 10 minutes to slice vegetables and arrange ingredients

• Cook time: approximately 40 minutes in the oven

• Rest time: 5 minutes before serving

• Serves: 4 people comfortably, depending on portion size

Variations

• I sometimes swap in chicken thighs or strips instead of breasts for juicier results.

• If I don’t have pineapple, I skip it—you still get lovely flavor from bell peppers and teriyaki sauce.

• I can garnish the finished dish with chopped cilantro or sliced green onions for brightness.

Storage/Reheating

• I refrigerate leftovers in a sealed container and enjoy them within 3–4 days.

• To reheat, I gently warm portions in the oven or microwave—adding a splash of water or sauce if it’s thickened.

• It also freezes well; I cool it completely, then freeze for up to 2–3 months, reheating until piping hot.

FAQs

What if I don’t have store-bought oven sauce?

I can use homemade teriyaki sauce instead—combine soy sauce, brown sugar or honey, garlic, ginger, a bit of rice vinegar, and cornstarch to thicken. Pour that over chicken and vegetables and bake similarly.

Can I use chicken thighs instead of breasts?

Yes—thighs work wonderfully. I just adjust the cooking time slightly and ensure they reach an internal temperature of 165 °F (74 °C).

Is pineapple essential in the dish?

It makes the dish sweeter and more vibrant, but if it’s not available, it’s perfectly fine to omit it.

Can this recipe be made in one pan only?

Absolutely. If I cook the chicken and peppers in an ovenproof skillet, I can bake and serve from the same pan—easy cleanup and excellent flavor.

How should I adjust sauce thickness?

If the sauce seems too thin after baking, I optionally simmer leftovers on the stovetop with a small cornstarch slurry to thicken it to a glossy glaze consistency.

Conclusion

I adore this Sweet Teriyaki Chicken recipe for how easy it is to prep and how rewarding it is in flavor and texture. The mix of tender chicken, colorful vegetables, and sweet pineapple coated in savory teriyaki sauce makes for a budget-friendly, crowd-pleasing dinner. I always end up making extra rice because the sauce is that delicious!

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