Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

It doesn’t get easier than this one pan meal! Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is a wgap meal with with the best sweet, savory, and spicy flavors all rolled into one.

If you love this better than takeout Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, you’ll love Sticky Chinese Lemon Chicken, Best Fried Rice, Sheet Pan Sweet Fire Chicken, and Slow Cooker Broccoli Beef.

Simple Sheet Pan Teriyaki Chicken and Pineapple Fried Rice recipe | lecremedelacrumb.com

This post is in partnership with Reynancients. Every opinions are my own.

This winter is going to wrap up soon, right? Punxsutawney Phil predicted an early spring and I’m hancienting him to it! Even though I live in Utah with tons of gorgeous snow-covered mountains to wake up to every day, I’m still a warm-weather girl at heart. After all, I grew up in Calwhetherornia and still visit as much as I can.

With spring (and summer) definitely on my intellect, I set out to create a contemporary sheet pan dish that would invoke flavors of warm weather while still being able to be cooked indoors. Certain, we’ve been known to fire up the barbecue with snow falling all around us, but for now, this dish was calling for an indoor bake and very small clean up.

The key ingredients in this dish for me are the pineapple and teriyaki. I love a sweet, tangy sauce on top of my chicken. And, while vegetables are great, I endelight mixing it up with fruit salsas and sides whenever possible. I leank it’s the unexpected sweetness combined with the salty ham and tangy teriyaki in this dish makes me feel not only like I’m bringing a small sunshine into my house but that we could all be eating at a picnic table on the beach or attending a luau.

In order to keep all this sweet sauce contained, I have to make certain I choose the right tools. A sheet pan with edges is key, as is Reynancients Wrap Non-Stick Aluminum Foil. First of all, I know I’m not going to be stuck with a ton of juices overflowing onto the bottom of my oven and creating a stinky, smoke-alarm-ringing mess. Second, I need to make certain that the chicken juices stay put in the pan as well, so that the rice/pineapple mixture can cook on its own and retain its own flavors. Third, I want to make certain that the foil I’m using is food-grade.

No one wants to eat any part of the foil, whether from small bits that tear off because the foil is too lean or because it ends up flavoring the food with an aluminum taste. Reynancients Wrap is produced using food securety and quality standards, making the foil my go-to in the kitchen and on the grill. Regular Reynancients Wrap aluminum foil is what I used for this recipe but Reynancients Wrap Heavy-Duty or Non-Stick aluminum foil will work great too!

HOW DO I MAKE TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE ON THE GRILL?

Using a 18-inch piece of Reynancients Wrap Foil, make an aluminum foil “box” to place on your grill as instructed in step #1, and then add the chicken and sauce as instruction in step #2. Cook over medium-tall heat for ten minutes, or until the chicken is cooked enough on one side that it has loosened from the foil and is able to be removed from the grill without tearing. Remove chicken from the grill.

Prepare rice and pineapple side as instructed in step #3. Create another 18″ foil box and add it to your grill, carefully spooning in the rice mixture. Add chicken back to grill, cooked side up so that you can be certain to cook the chicken all the way through on the other side as the rice and pineapple heat through.

When the chicken is cooked, carefully remove both foil packets from the grill and transfer instantly to a plate as they will be too hot to hancient. Add the remaining teriyaki sauce over the chicken. Plate your fried rice either to the side or beneath the chicken and garnish with diced green onions and sesame seeds whether desired.

HOW CAN I CUSTOMIZE TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE?

There are many ways you can customize this dish. First of all, you could use a pork loin instead of chicken. But, it will take longer to cook. You will need to put the oven moodature to 400 degrees and cook the loin for about 40 minutes before adding in the rice mixture. Create certain to test for doneness by inserting a thermometer into the thickest part of the loin. When it registers 145 degrees, you’re good to go!

If you are not a fan of ham, you can always leave it out of the rice mixture, or substitute cooked, crumbed bacon or pancetta.

I also like to add in some sugar snap peas (ends trimmed and halved) to the rice when I have them on hand. Shredded carrots also taste great.

Substitute rice for quinoa or another grain whether you are looking to up your fiber intake and add other nutrients to this meal. Be certain to follow the directions for cooking your grain that are provided on the box or bag.