Sign up for sneak peeks & email updates

Want all the recipe deets & sneak peeks of what’s coming up?
Click here to subscribe to my newsletter!

Sheet Pan Pineapple Teriyaki is the Perfect Quick & Easy Meal

by | Aug 24, 2021 | Recipes

Take the hassle out of pineapple teriyaki skewers by making this Sheet Pan Pineapple Teriyaki that’s ready to eat in 30 minutes! Sliced beef smoked sausage, sweet bell peppers, and red onions are tossed in a tangy sweet pineapple teriyaki sauce. Then, it’s all topped with sliced pineapple and roasted in the oven to perfection.

angled overhead photo of sheetpan pineapple teriyaki served on a plate with a side of rice

This post may contain affiliate links. Please read my Disclosure Policy.

I’m a huge fan of grilling season and one of the most deliciously tantalizing looking meals (to me) is always pineapple teriyaki skewers. I never had the patience to even try to make them until I went to a friend’s backyard barbecue a few years ago. She and her family had made them–so damn beautiful and delightfully delicious!

I was an instant fan! I also realized that I needed to at least give them a go at home before I could really poo poo the amount of work that goes into making them. At the time, we were living in an apartment with no outdoor space…so that meant no grilling for me.

I decided to try making the skewers in the oven, knowing full well they wouldn’t get that tinge of smoky flavor from the charcoal grill. But I was making lemonade with my damn lemons.

The skewers turned out delicious, as expected. But they also took forever from start to finish. Also, as expected. By the time I got the cooked skewers on the plate, my boyfriend and I were both getting hangry. So, while delicious, I decided two things. First, that skewers should only be reserved for languid weekends. And second, that I should see if there was a way to make a “deconstructed” version and get similar results.

JUMP TO:

INGREDIENTS    SWAPS    TIPS & TRICKS    HOW-TO    RECIPE

My Sheet Pan Pineapple Teriyaki is Deconstructed Pineapple Teriyaki Skewers

Luckily, oven roasting the veggies can give the veggies a bit of a char. A char that brings a similar, but distinct, smoky element to these deconstructed pineapple teriyaki skewers. What’s even better is that when roasted in the oven, the pineapple becomes even sweeter than when cooked over a charcoal grill. It’s almost “fall off the bone” tender (as they say about BBQ meats) and its so damn juicy!

The best part of the whole experiment is that by shifting from skewers to a sheet pan version, I was able to go from prep work to eating at the table in 30 minutes. PERFECT for a weeknight meal! Especially after a long day, long commute, and waning patience.

overhead photo of sheetpan pineapple teriyaki served on a plate with a side of rice

Echoes of Pineapple Throughout this Sheet Pan Pineapple Teriyaki

I love pineapple; it’s probably my favorite fruit. It’s a perfect mixture of tart and sweet. When I was a kid, my Dad would occasionally splurge on a dinner out. When this happened, we typically would go to Sizzler for their All You Can Eat Buffet. My Dad would make a tower of salad. And then promptly douse it in ranch dressing–it looked like a veggie volcano with ranch lava. No joke.

Me? I would make a tiny salad and then load my plate up with fresh fruit. I remember eating so much fresh pineapple as a kid at Sizzler that my tongue would tingle. To the point where it would still be tingling by the time we drove home.

sausage and veggies topped with pineapple slices

For this Sheet Pan Pineapple Teriyaki, I wanted to ensure there would be multiple layers of pineapple flavor. So I start off with a teriyaki marinade that is made with pineapple juice. Then, I amp up the pineapple by adding some of the pineapple juice from the canned pineapple slices to the marinade along with a little lime juice to create a salty, tart, and sweet sauce.

The sausage and each of the veggies gets thoroughly coated in this sauce so they can soak up the flavor. To take things one step further, I top the sausage and veggies with pineapple slices. This way, as everything roasts, any juices from the pineapple can drip down over the meat and veggies. I think that topping everything with the pineapple slices makes it all look a bit more festive, too.

Gonna try out this recipe?

Leave a star rating or review in the comments to let me know what you think!

Ingredients For Sheet Pan Pineapple Teriyaki

overhead shot of ingredients to make sheet pan pineapple teriyaki
  • Beef Smoked Sausage – The salty smoky sausage gets crispy around the edges at high heat in the oven. I like to cut the slices on the diagonal bias for a more showy look. As for thickness, I prefer to cut them a little thin so that they’re more crispy in general all around.
  • Red Onion – Red onion always looks so beautiful when roasted because it still has a vibrant, deep color. This more mellow onion pairs well with the other ingredients in this dish because it doesn’t overpower them. If you don’t have red onions, I would suggest sweet onions as an alternate. The sweet onions will enhance the sweetness of the pineapple and bell pepper.
  • Bell Peppers – I love this dish with both green bell peppers and sweet bell peppers. The sweet peppers enhance and mingle with the sweetness of the pineapple. The green peppers have a grassy note that when roasted enhances the smoky notes of the sausage.
  • Pineapple – This recipe calls for canned pineapple because its widely available year-round. However, it’s even more delicious with fresh pineapple. So if you have the chance to swap out the canned stuff for the fresh, you should totally give it a try.
  • Teriyaki Marinade – I like to use Lawry’s Teriyaki Marinade made with pineapple juice. If you only have regular teriyaki on hand, try doubling the amount of pineapple juice added to the teriyaki in the recipe. (You can find the full recipe in the card at the bottom of this post).
  • Pineapple Juice – It’s sweet, and the perfect way to balance out the saltiness of the teriyaki marinade and sausage.
  • Lime Juice – I like to add a tablespoon of lime juice to the teriyaki sauce mixture. This helps thin the sauce out a little further. It also gives it an extra pop of acid that plays against the salt of the sausage and sweetness of the pineapple.

Pin this recipe to make later!

sheet pan pineapple teriyaki pinterest recipe pin

Ingredient Swaps & Variations

  • Chicken – Swap out the sausage for chicken if you’d like a more common teriyaki recipe.
  • Beef – Looking to shake things up, but not a fan of packaged sausage? Try swapping the sausage with thinly sliced flank steak or London broil.
  • Tomatoes – If you want a little more acidity, try tossing a handful of whole cherry tomatoes on to the baking sheet.
  • Make It Spicy – I’m a big fan of spicy and sweet. If you want to add a little heat to this Sheet Pan Pineapple Teriyaki, I have a few recommendations. First, add some heat to the teriyaki sauce with your favorite hot sauce (sriracha is two thumbs up). Second, add some sliced jalapeños to the baking sheet atop the sausage and veggies before layering on the pineapple slices. Third, a quick pinch of crushed red pepper or pepper flakes sprinkled over the top of the whole baking sheet just before serving is a way to add a garnish that packs a hint of added heat.

Recipe Tips & Tricks

What to Remember – Be sure to coat the sausage and veggies really well in the teriyaki sauce mixture. They will soak up the sauce as you’re moving through the process of coating all the other ingredients and layering them on the baking sheet.

Ways to Use Sheet Pan Pineapple Teriyaki Leftovers – Make an indulgent breakfast by dicing up the roasted pineapple slices and tossing into pancake batter. You could then chop up the sausage and veggies to use as fillings for an omelet or scrambled eggs served alongside the pancakes. You could also make a sweet and savory hash by chopping everything up a bit smaller and adding to some pan fried cubed potatoes.

close up of sausage and veggies spread out on a baking sheet

Recipe Notes

Storage – I like to separate the pineapple from the sausage, peppers, and onion when storing leftovers. Sheet Pan Pineapple Teriyaki leftovers should be stored in an airtight glass or plastic container in the refrigerator. When stored properly, the leftovers will last up to 7 days.

Reheating – Leftovers can be reheated easily either in the microwave or on the stove top. For stove top reheating, I like to reheat in two stages–first the meat and veggies, and then the fruit. I add a teaspoon of olive oil to a skillet and let it warm through before adding in the sausage and veggies. Once the meat and veggies are warmed through, I plate them over my rice. Then, I add the pineapples to the skillet for a minute or so.

Servings & Nutrition – One serving of this two pineapple slices and a quarter of the meat and veggies. This recipe makes 4 servings. Each serving has approximately 462 calories, 26 g of carbohydrates, 17 g of protein, 32 g of fat, and 22 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Sheet Pan Pineapple Teriyaki

Step 1. Line a large baking sheet with aluminum foil and preheat your oven to 425 degrees. In a small mixing bowl, combine the teriyaki marinade with the pineapple and lime juices.

overhead shot of ingredients to combine for teriyaki sauce mixture

Step 2. Cut the sausage into slices about 1/2-3/4 of an inch thick and place in a large mixing bowl. Drizzle a few spoonfuls of the teriyaki sauce mixture over the sausage slices. Toss sausage to thoroughly coat in the sauce. Spread the sausage slices evenly on the aluminum-lined baking sheet.

sliced sausage drizzled with marinade and then placed on baking sheet

Step 3. Cut the onion into 1-inch thick slices, then cut each slice into quarters. Add the quartered onion slices to the large mixing bowl and drizzle a couple spoonfuls of the teriyaki sauce mixture over the onions. Toss onions to thoroughly coat in the sauce and then spread the onion pieces evenly on the baking sheet.

sausage and veggies tossed in pineapple teriyaki marinade layered on a baking sheet

Step 4. Cut the bell pepper into 1-inch chunks and add to the large mixing bowl. Drizzle a couple spoonfuls of the teriyaki sauce mixture over the peppers and toss to thoroughly coat in the sauce. Then spread the peppers evenly on the baking sheet.

Step 5. Drizzle a couple more spoonfuls of the teriyaki sauce mixture over the meat and veggies on the baking sheet.

veggies and sausage with additional marinade and then topped with pineapple

Step 6. Place the pineapple rings on top of the meat and veggies mixture on the baking sheet. Place baking sheet in the oven and bake for 20 minutes.

Step 7. Remove from oven and serve over rice with remaining teriyaki sauce mixture on the side.

overhead shot of sheet pan teriyaki on baking sheet and plated with rice and teriyaki sauce on the side

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Absolutely. I’d suggest cutting a fresh pineapple into quarters, removing the tough core, and then cutting the quarters into 1/2-1 inch thick slices. Lay the slices over the meat and veggies on the baking sheet as you would with canned pineapple and follow the rest of the recipe as directed.

If I want to add more veggies to this Sheet Pan Pineapple Teriyaki which would you recommend?

As mentioned above, tomatoes are a great addition to this dish. Other veggies I would suggest are zucchini, yellow squash, mushrooms, and green onions.

How far in advance can I make Sheet Pan Pineapple Teriyaki?

Because the veggies are roasted in a sauce, they’re going look most aesthetically pleasing as they’re coming out of the oven. They can sit for a little while, maybe 30-45 minutes before they start to look dried out (even though they’re not!). So I wouldn’t make this for guests any further than 15-20 prior to when I plan to serve it.

Other Recipes You May Enjoy

pineapple teriyaki served with rice and teriyaki sauce on the side

Sheet Pan Pineapple Teriyaki

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This hassle-free deconstructed pineapple teriyaki skewers sheet pan recipe is perfect when you need a quick & easy meal.

Ingredients

  • 12 oz smoked beef sausage
  • 1/2 large red onion
  • 1 bell pepper
  • 8 slices of canned pineapple
  • 3/4 cup Lawry's Teriyaki marinade (with pineapple juice)
  • 2 tbsp pineapple juice
  • 1 tbsp lime juice

Instructions

1. Line a large baking sheet with aluminum foil and preheat your oven to 425 degrees. In a small mixing bowl, combine the teriyaki marinade with the pineapple and lime juices.

2. Cut the sausage into slices about 1/2-3/4 of an inch thick and place in a large mixing bowl. Drizzle a few spoonfuls of the teriyaki sauce mixture over the sausage slices.

3. Toss the sausage to thoroughly coat in the sauce. Spread the sausage slices evenly on the aluminum-lined baking sheet.

4. Cut the onion into 1-inch thick slices, then cut each slice into quarters. Add the quartered onion slices to the large mixing bowl and drizzle a couple spoonfuls of the teriyaki sauce mixture over the onions.

5. Toss onions to thoroughly coat in the sauce and then spread the onion pieces evenly on the baking sheet.

6. Cut the bell pepper into 1-inch chunks and add to the large mixing bowl.

7. Drizzle a couple spoonfuls of the teriyaki sauce mixture over the peppers and toss to thoroughly coat in the sauce. Then spread the peppers evenly on the baking sheet.

8. Drizzle a couple more spoonfuls of the teriyaki sauce mixture over the meat and veggies on the baking sheet. Place the pineapple rings on top of the meat and veggies mixture on the baking sheet. Place baking sheet in the oven and bake for 20 minutes.

9. Remove from oven and serve over rice with remaining teriyaki sauce mixture on the side.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 32gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 71mgSodium: 2771mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 17g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

DID YOU MAKE THIS RECIPE?

Leave a review below or tag @sweetsavorynsassy on Instagram and hashtag it #sweetsavoryandsassy so I can see your photos!!

Share this Post:

Welcome to Sweet, Savory & Sassy!

About photo

Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
Get to know more about me…

Recent Posts

10 Easy Recipes Perfect for Your Super Bowl Party

10 Easy Recipes Perfect for Your Super Bowl Party

The big game is just a few days away...what are you making for your Super Bowl party spread? If you're looking for inspiration and easy recipes that please any crowd, then check out this assortment of 10 appetizers and sweet treats that are super simple to make!...

Kale and Sausage Stuffed Peppers

Kale and Sausage Stuffed Peppers

These Kale and Sausage Stuffed Peppers are the perfect weeknight meal anytime you need something quick, easy, and filling. Low in carbs and high in protein, they're stuffed with a savory combination of Italian sausage, curly kale, mushrooms, onions, and fresh garlic....

Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili

This Butternut Squash Black Bean Chili is sweet, spicy, and perfect for the chilly weather of Fall and Winter. It's loaded with butternut squash, black beans, tomatoes, onions, red bell pepper, and fresh garlic in a thick, well-seasoned beef broth. As soon as the...

Popular Posts

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe