One Sheet Pineapple Chicken With Teriyaki Glaze

One-Sheet Pineapple Chicken with Teriyaki Glaze

Sweet, colorful, and quick recipe for kidney health.

Yields: 4 servings

Serving Size: 1 cup

Nutrition Facts (with 1 cup cooked rice): 

  • sodium 650 mg (medium)
  • potassium 390 mg (medium)
  • phosphorus 147 mg (low)


  • 1½ pounds chicken tenderloins or boneless, skinless breasts cut into 2-inch pieces
  • 1 large red bell pepper (for color), cut into 2-inch pieces
  • 1 red onion, cut into ½-inch slices
  • ½ cup low sodium teriyaki sauce
  • 1 tablespoon honey
  • 2 cups fresh or frozen pineapple chunks or canned (drained and rinsed)
  • chopped scallions or parsley enough for garnish

Teriyaki glaze (optional)

  • ¼ cup low sodium teriyaki sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch


  1. Preheat oven to 420°. Mist a baking sheet with nonstick oil spray and set aside. In a medium bowl combine chicken, bell pepper and onion.
  2. Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes.
  3. Spread mixture evenly on prepared baking sheet in one layer, adding pineapples and tossing gently to combine.
  4. Cook in oven for 15 to 18 minutes or until chicken is cooked through and the vegetables start to caramelize.

To make teriyaki glaze: 

  1. In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved.
  2. Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency.
  3. Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for additional minute, stopping and stirring every 20 seconds to check on consistency).
  4. Drizzle over finished chicken. Garnish with optional scallions and fresh parsley.

Quick Tip: Serve over white rice or for extra fiber use cauliflower rice. For less carbs use large lettuce leaves for a wrap.


Recipe approved by Open Hand Registered Dietitian Nutritionists.