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Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

Tender teriyaki chicken, pineapple, vegetables, eggs, and cold jasmine rice cook together on one large sheet pan for a colorful and satisfying four-serving dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Teriyaki Sauce
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 3/4 cup Bottled teriyaki sauce
  • 2 tablespoons Honey or brown sugar
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon Rice vinegar
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 1 teaspoon Toasted sesame oil
Pineapple Fried Rice
  • 3 cups Cold cooked white rice, preferably jasmine
  • 1 1/2 cups Pineapple chunks, fresh or canned and drained
  • 1 cup Frozen peas and carrots, thawed
  • 2 eggs Large eggs, lightly beaten
  • 2 tablespoons Neutral oil, such as canola or vegetable oil
  • 2 tablespoons Low-sodium soy sauce
  • 2 scallions Scallions, thinly sliced
  • 1 tablespoon Sesame seeds
Optional
  • 1 pepper Red bell pepper, cut into 1-inch pieces

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment and lightly oil it.
  2. Whisk together the teriyaki sauce, honey or brown sugar, 1 tablespoon soy sauce, rice vinegar, garlic, ginger, and toasted sesame oil. Set aside about one-third of the mixture for finishing.
  3. Toss the chicken pieces with about two-thirds of the teriyaki mixture. Spread the chicken on one side of the prepared sheet pan and roast for 12–15 minutes.
  4. While the chicken begins roasting, toss the cold cooked rice with the neutral oil and 2 tablespoons soy sauce. Break up any large clumps so the rice can cook in a thin, even layer.
  5. Remove the pan from the oven. Add the rice, pineapple, thawed peas and carrots, and optional bell pepper around the chicken, spreading everything evenly.
  6. Make two shallow wells in the rice and pour the beaten eggs into them. Return the pan to the oven for 8–12 minutes, stirring the rice once halfway through.
  7. Check that the eggs are set and that the thickest pieces of chicken reach 165°F. Brush or drizzle the reserved teriyaki sauce over the cooked chicken and rice, then garnish with scallions and sesame seeds.

Notes

Cold, fairly dry rice gives the best fried-rice texture. Use a very large sheet pan and avoid crowding. Keep the finishing teriyaki sauce separate from the raw chicken mixture unless it is boiled first.