Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
Easy Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is the best of all worlds; sweet, spicy and savory rolled into one fast dish!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 meals
- 2 pounds Chicken Breast boneless/skinless pound to 1 inch thick
- 2 cups cooked brown rice preferably day old rice (this gives a better "fried rice" texture)
- 1 cup Gluten Free Teriyaki Sauce divide in 2
- 1/4 cup fresh pineapple diced
- 1/4 cup ham diced
- 1/4 cup red onion diced
- 1 tbsp sesame oil
- 1/2 tsp Ground Ginger
- 1 clove garlic grated
- 1/2 cup diced frozen mixed veggies
- 1 tsp black sesame seeds
- 4 cups mixed greens
Preheat oven to 400℉.
Using foil, create a baking dish-like shape by folding edges of foil over a few times to create makeshift walls and pinch corners together create a decent seal — place onto a baking sheet so that proportionally, it takes up half the baking sheet. Optional: Prior to placing foil “baking dish” onto baking sheet, line baking sheet with foil for even easier clean up later on.
Next, place pounded chicken breasts in foil “baking dish” and cover with 1/2 cup teriyaki sauce. Bake for 15 minutes.
While the chicken bakes, in a medium bowl mix rice, oil, frozen veggies, onion, pineapple, ham, ginger, and garlic until well-combined. Set aside until chicken has finished cooking for 15 minutes.
Then, spread rice mixture onto empty half of baking sheet and continue to bake for another ~10-15 minutes, or until chicken is fully-cooked (reaching internal temperature of 165℉).
Remove from oven, pour remaining 1/2 cup teriyaki sauce over chicken breasts to finish and serve with pineapple oven fried rice (and optional ingredients).
Serve, store, and enjoy!
Nutrition information for 1 out of 4 meals (including optional sides)
64.1g Protein | 44.1g Carbs | 7.3g Fat | 4g Fiber | 520 Calories