Effortless Sheet Pan Korean BBQ Chicken and Pineapple with Sesame-Ginger Glaze

Wonderful food explorers! Are you on the hunt for a dinner that’s bursting with flavor, incredibly easy to make, AND leaves you with minimal cleanup? Well, you’ve just struck gold! Today, I’m beyond excited to share one of my all-time favorite one-pan wonders: this sensational Sheet Pan Korean BBQ Chicken and Pineapple with Sesame-Ginger Glaze. It’s a flavor explosion that will transport your taste buds straight to a Korean barbecue feast, all from the comfort of your own kitchen and the convenience of a single sheet pan.

I first fell in love with the sweet, savory, and slightly spicy flavors of Korean BBQ years ago, and I’ve been on a mission to create an accessible weeknight version ever since. This recipe is the delicious result! The tender chicken, sweet caramelized pineapple, and crisp-tender veggies are all coated in an irresistible homemade sesame-ginger glaze that’s simply divine. This dish is perfect for busy evenings when you crave something extraordinary without the fuss. Get ready for a meal that’s as fun to make as it is to eat!

Before we get to the delicious details of this Sheet Pan Korean BBQ Chicken and Pineapple, here’s a quick overview:

⏲️ Prep Time: 20 mins (plus 30 mins marinating)	🔥 Cook Time: 25-30 mins	⏰ Total Time: 1 hour 20 mins (approx.)
🥣 Yields: 4 servings	🍳 Difficulty: Easy

❤️ Why You’ll Absolutely Adore This Korean Chicken Sheet Pan Dinner

• ✔️ Incredibly Flavorful: The combination of savory gochujang, sweet pineapple, tangy soy sauce, nutty sesame, and zesty ginger creates a multi-layered taste experience that’s truly addictive.
• ✔️ Super Easy Cleanup: Everything cooks on one sheet pan! Say goodbye to piles of pots and pans. This is weeknight convenience at its finest.
• ✔️ Quick to Prepare: With minimal active cooking time, this easy Korean BBQ chicken recipe is perfect for busy schedules. A short marinating time makes a big flavor difference!
• ✔️ Customizable: Easily adjust the spice level by modifying the amount of gochujang. You can also swap in your favorite veggies.
• ✔️ Balanced Meal: Protein-packed chicken, vitamin-rich pineapple and veggies, all in one delicious dish. It’s a meal you can feel good about serving!

🛒 Ingredients You’ll Need for this Sheet Pan Delight

Here’s what you’ll need to gather for this vibrant Sheet Pan Korean BBQ Chicken and Pineapple with Sesame-Ginger Glaze. Using fresh pineapple really makes a difference if you can!

For the Chicken and Pineapple:

• ✔️ 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• ✔️ 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (about 3 cups) OR 1 (20 oz) can pineapple chunks in juice, drained well
• ✔️ 1 large red bell pepper, cut into 1-inch pieces
• ✔️ 1 large green bell pepper, cut into 1-inch pieces
• ✔️ 1 medium red onion, cut into 1-inch wedges
• ✔️ 2 tablespoons olive oil or sesame oil

For the Sesame-Ginger Glaze (and Marinade):

• ✔️ ½ cup low-sodium soy sauce (or tamari for gluten-free)
• ✔️ ¼ cup gochujang (Korean chili paste – adjust to your spice preference)
• ✔️ 2 tablespoons honey or brown sugar
• ✔️ 2 tablespoons rice vinegar
• ✔️ 1 tablespoon sesame oil
• ✔️ 4 cloves garlic, minced
• ✔️ 1 tablespoon freshly grated ginger
• ✔️ 1 tablespoon toasted sesame seeds (plus more for garnish)
• ✔️ ¼ teaspoon black pepper

For Garnish (Optional):

• ✔️ Sliced green onions
• ✔️ Extra toasted sesame seeds

A Note on Gochujang: Gochujang is a staple in Korean cooking, offering a wonderful savory, sweet, and spicy flavor. Its spice level can vary by brand. Start with a smaller amount if you’re sensitive to heat and add more to taste. You can typically find it in the international aisle of most supermarkets or at Asian grocery stores.

🍳 Step-by-Step Instructions for Your Korean BBQ Chicken Sheet Pan

Let’s make this delicious Sheet Pan Korean BBQ Chicken and Pineapple! It’s a simple process with a huge flavor payoff.

1. Prepare the Glaze/Marinade: In a medium bowl, whisk together all the ingredients for the Sesame-Ginger Glaze: low-sodium soy sauce, gochujang, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, toasted sesame seeds, and black pepper.
2. Marinate the Chicken: Place the cut chicken pieces in a large bowl or a resealable plastic bag. Pour about ⅓ cup of the prepared glaze over the chicken, tossing to coat well. Reserve the remaining glaze for later. Let the chicken marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
3. Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup (optional, but recommended).
4. Combine Ingredients on Pan: Add the marinated chicken (discard any excess marinade from the bag/bowl), pineapple chunks, red bell pepper, green bell pepper, and red onion wedges to the prepared baking sheet. Drizzle with olive oil (or more sesame oil if you love the flavor) and toss gently to coat everything evenly. Spread the ingredients in a single layer, trying not to overcrowd the pan for best caramelization. Use two sheet pans if necessary.
5. First Bake: Bake for 15 minutes.
6. Add Glaze & Continue Baking: Remove the sheet pan from the oven. Brush or drizzle about half of the reserved Sesame-Ginger Glaze generously over the chicken and pineapple. Toss gently. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the pineapple and vegetables are tender and slightly caramelized.
7. Final Glaze & Broil (Optional for Extra Char): For extra caramelization and a slight char, you can turn the broiler on high for the last 1-2 minutes. Watch very carefully to prevent burning. Brush with any remaining glaze after broiling or just before serving.
8. Rest and Garnish: Let the Sheet Pan Korean BBQ Chicken and Pineapple rest for a few minutes before serving. Garnish with sliced green onions and extra toasted sesame seeds, if desired.

💡 Expert Tips for Sheet Pan Success

To ensure your Sheet Pan Korean BBQ Chicken and Pineapple recipe is absolutely perfect, keep these tips in mind:

• ✔️ Don’t Overcrowd the Pan: This is key for getting good caramelization and preventing the ingredients from steaming. If necessary, use two sheet pans. Everything should be in a single layer.
• ✔️ Uniform Cuts: Try to cut your chicken and vegetables into similar-sized pieces (around 1-inch) so they cook evenly.
• ✔️ Fresh Pineapple Power: While canned pineapple works, fresh pineapple offers a superior flavor and texture, and it caramelizes beautifully. If using canned, make sure to drain it very well.
• ✔️ Adjust Gochujang to Taste: The spice level of gochujang varies. If you’re new to it or prefer milder food, start with less and you can always add a bit more to the reserved glaze.
• ✔️ Marinating Matters: Even a short 30-minute marinade infuses the chicken with fantastic flavor. If you have more time, a longer marinade (up to 4 hours in the fridge) is even better.
• ✔️ Parchment Paper for the Win: Lining your baking sheet with parchment paper makes cleanup an absolute breeze.
• ✔️ Check Chicken Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

🍽️ Serving Suggestions for Your Korean Delight

This Sheet Pan Korean BBQ Chicken and Pineapple is wonderfully versatile. Here are some serving ideas:

• ✔️ Steamed Rice: Serve over fluffy steamed white or brown rice to soak up all that delicious glaze. Jasmine or short-grain rice works well.
• ✔️ Quinoa or Cauliflower Rice: For a healthier or low-carb option, serve with cooked quinoa or cauliflower rice.
• ✔️ Lettuce Wraps: Spoon the chicken, pineapple, and veggies into crisp lettuce cups (like butter lettuce or romaine) for a fun, lighter meal.
• ✔️ Steamed or Roasted Greens: Pair with a side of steamed broccoli, bok choy, or roasted asparagus.
• ✔️ Kimchi: A side of tangy, spicy kimchi is a classic Korean accompaniment that complements the dish beautifully.

🥡 Storage and Reheating Instructions

Storage: Store any leftovers of your Korean BBQ Chicken and Pineapple in an airtight container in the refrigerator for up to 3-4 days. The flavors can even meld and become more delicious the next day!

Reheating: For best results, reheat gently in a skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through. You can add a splash of water or chicken broth if it seems a bit dry. Microwaving is possible but may affect the texture of the chicken and vegetables slightly.

Freezing: I don’t typically recommend freezing this dish once fully assembled and cooked, as the texture of the pineapple and vegetables can change upon thawing. However, you could freeze the marinated raw chicken for up to 3 months, then thaw and proceed with the recipe.

❓ Frequently Asked Questions (FAQs) about This Sheet Pan Recipe

Can I use chicken breasts instead of thighs for this Korean BBQ chicken?

Yes, you can use boneless, skinless chicken breasts. Cut them into 1-inch pieces as well. Chicken breasts cook a bit faster and can dry out more easily than thighs, so keep a close eye on them and check for doneness a few minutes earlier. Using a marinade helps keep them moist.

What if I don’t have gochujang? Is there a substitute?

Gochujang has a unique flavor that’s hard to replicate perfectly. However, in a pinch, you could try a paste made from Sriracha or another chili garlic sauce mixed with a touch of miso paste (for umami) and a little extra sweetener (like honey or brown sugar). It won’t be the same, but it can still yield a tasty result for your pineapple chicken sheet pan meal.

Can I prepare any parts of this dish ahead of time?

Absolutely! To save time, you can: 1. Cut the chicken and vegetables a day in advance and store them in separate airtight containers in the refrigerator. 2. Prepare the Sesame-Ginger Glaze/Marinade up to 2-3 days ahead and keep it refrigerated. 3. Marinate the chicken for up to 4 hours in the fridge.

Is this recipe very spicy?

The spiciness of this sesame ginger chicken and pineapple largely depends on the amount of gochujang used and the specific brand’s heat level. The recipe suggests ¼ cup, which provides a mild to medium kick for most. If you’re sensitive to spice, start with 1-2 tablespoons and taste the glaze before adding more. You can always serve extra gochujang or Sriracha on the side for those who like it hotter.

📖 More Recipes You Might Like from FlavorFiesta Kitchen

If you loved this easy Sheet Pan Korean BBQ Chicken and Pineapple, you might also enjoy these other flavor-packed recipes from FlavorFiesta Kitchen:

• Ultimate One-Pan Lemon Herb Roasted Chicken and Veggies
• The Ultimate Easy Chicken Veggie Stir Fry
• How to Prepare Game Meat: Perfectly Pan-Seared Duck Breast

Final Thoughts from FlavorFiesta Kitchen

This Sheet Pan Korean BBQ Chicken and Pineapple with Sesame-Ginger Glaze has become a true staple in my home, and I’m so excited for it to become one in yours too! It’s the kind of meal that proves that “easy” and “weeknight-friendly” can absolutely coexist with “incredibly delicious” and “impressive.”

I truly hope you and your family love every bite of this vibrant, flavorful dish. If you make it, please do let me know! Share your experience in the comments below or tag @FlavorFiestaKitchen in your photos on social media. Happy cooking, and enjoy the fantastic flavors of Korea, simplified for your everyday table!