Sheet Pan Chicken Teriyaki + Coconut Rice

April 11, 2024

Making dinner super simple with another sheet pan meal that’s veggie packed and comes together in less than 30 minutes, using a homemade teriyaki sauce!

Every mom loves a good sheet pan meal!

For this one you will want to use and extra large sheet pan to allow the food to have plenty of room to crisp up and not steam due to too much liquid. I have linked the one I use below, it’s is the best sheet pan and cleans up so easily!

I also highly suggest separating the chicken from the pineapple when cooking. The acid from the pineapple will breakdown the chicken and cause it to be grainy, so just make sure there are a few rows of veggies in between them!

Ingredients:

Chicken breast or thighs
zucchini
bell peppers
pineapple
red onions
store bought or use my homemade recipe below
rice
coconut milk– I used canned lite coconut milk, but full fat has a stronger flavor, but higher in calories.
cilantro
green onions
salt
pepper
garlic powder

***see full recipe below

The sauce-

This homemade teriyaki sauce is super simple to make! You really just add everything into a sauce pan and bring to a boil until the desired consistency. This can and should be made some time in advance because you do need to give it time to cool down before marinating the chicken in it. It can be made and stored in the refrigerator for up to 14 days!

I have provided the recipe for the sauce in the recipe card below!

30 Minute Busy Mom Dinner Series

I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!

obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!

I hope you enjoy this series! Don’t forget to follow along for more!

Sheet Pan Chicken Teriyaki + Coconut Rice

Sheet Pan Chicken Teriyaki Stir-fry + Coconut Rice

Making dinner super simple with a veggie filled meal, using a homemade teriyaki sauce this Sheet Pan Chicken Stir-Fry is so yummy!

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Chinese

Servings 5

Ingredients

For the Chicken + Veggies

3 chicken breasts about 2 lbs, cut into chunks
2 large zucchini sliced
2 bell peppers sliced
1 red onion sliced
2 cups pineapple chunks
Salt pepper, garlic powder
Olive oil spray

Coconut Rice

1 cup jasmine rice
¾ cup full-fat coconut milk
¾ cup water
½ tsp salt
1 tsp honey or sugar optional but recommended
½ tsp lime zest optional

Teriyaki Sauce

½ cup water
½ cup liquid aminos or soy sauce
4 tbsp honey
1-2 tsp ginger
1 tsp sesame oil
2 tsp minced garlic
1½ tbsp cornstarch

Optional Toppings

Chopped cilantro
Green onions
Toasted coconut flakes

Let's Make It

Step 1: Make the Teriyaki Sauce

In a small bowl, whisk the cornstarch with 2 tbsp of the water until smooth.
In another bowl or jar, mix remaining water, soy sauce, honey, ginger, garlic, and sesame oil.
Stir in the cornstarch slurry.
Set aside (it will thicken as it cooks with the chicken).

This method thickens as it cooks vs boiling first—super easy and gives that glossy takeout-style finish

Step 2: Prep Chicken + Veggies

Preheat oven to 425°F.
Spread chicken and veggies onto a large sheet pan (keep pineapple slightly separate). Season with salt, pepper, and garlic powder.
Pour about ¼–½ cup of the sauce over everything and toss lightly. Lightly spray with olive oil.

Step 3: Bake

Bake for 15 minutes.
Toss and drizzle with more sauce if needed.
Broil for 3–5 minutes until slightly caramelized and chicken reaches 165°F.

Step 4: Coconut Rice

Rinse rice under cold water until water runs mostly clear.
Add rice, coconut milk, water, salt, and honey to a pot.
Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 10 minutes.
Fluff and add lime zest if using.

Step 5: Serve

Serve chicken and veggies over coconut rice and top with cilantro, green onions, and extra sauce.

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