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- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 1 ripe pineapple, peeled and cut into wedges - 2 red bell peppers, sliced - 1 small red onion, cut into wedges - 2 tablespoons olive oil - 2 teaspoons fresh ginger, minced - 2 cloves garlic, minced The main ingredients in this dish create a lovely blend of flavors. The chicken thighs bring tenderness. The teriyaki sauce adds a sweet and savory punch. Pineapple introduces a tropical twist that balances the savory chicken. The colorful bell peppers and onion provide crunch and nutrition. Olive oil helps everything cook evenly and adds richness. Ginger and garlic enhance the aroma and flavor profile. - Sesame seeds - Fresh herbs (parsley or cilantro) Adding sesame seeds brings a nice crunch and a nutty flavor. Fresh herbs like parsley or cilantro add brightness to the dish. They help make your meal look vibrant and appealing. - Cooked jasmine rice - Additional sides like steamed broccoli or a green salad Serving this dish over jasmine rice is a must. The rice soaks up the delicious teriyaki sauce. You can also serve it with steamed broccoli or a fresh salad for extra veggies. This creates a well-rounded meal that satisfies both taste and nutrition. To start, take the chicken thighs and place them in a bowl. Pour in the teriyaki sauce, then add the minced ginger and garlic. Mix well until the chicken is fully coated. This step is key for flavor. I recommend marinating for at least 30 minutes. If you have time, let it sit for up to 2 hours in the fridge. This helps the chicken absorb all the tasty goodness. Next, preheat your oven to 400°F (200°C). While the oven heats, prepare a large sheet pan. Arrange the marinated chicken thighs in the center of the pan. Surround the chicken with pineapple wedges, red bell peppers, and onion wedges. This setup not only looks great but also ensures even cooking. Drizzle olive oil over the veggies and sprinkle with a pinch of salt and pepper. Toss them gently to coat. Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for about 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and be fully cooked. The veggies should become tender and vibrant. For a charred flavor, switch the oven to broil for the last 2 to 3 minutes. Keep a close eye on it to prevent burning. Once done, remove the pan from the oven and let it rest for a couple of minutes before serving. To make a great teriyaki sauce, you can start with soy sauce as a base. Mix it with honey or brown sugar for sweetness. Add rice vinegar for tang and sesame oil for depth. You can also include fresh ginger and garlic for a kick. Want to enhance the flavor? Try adding a splash of orange juice or some crushed red pepper for heat. When you arrange your food, make the most of your sheet pan. Place the chicken in the center. Surround it with pineapple, bell peppers, and onions. This keeps everything cooking evenly. Avoid stacking the chicken or veggies on top of each other. This way, the heat circulates well, giving you perfectly cooked food. One big mistake is overcrowding the sheet pan. If your pan is too full, the chicken and veggies steam instead of roast. This can leave you with soggy food. Another mistake is not letting the chicken rest before serving. Let it sit for a few minutes after cooking. This helps the juices settle, making each bite juicy and tasty. {{image_2}} You can easily switch the chicken thighs for chicken breasts. Chicken breasts cook faster, so check them at 20 minutes. For a vegetarian option, use firm tofu. Just press and cube it. Tofu soaks up the teriyaki sauce well, and it adds great flavor. Seasonal vegetables can make this dish even better. Try zucchini or asparagus in summer. In fall, use Brussels sprouts or carrots. You can also add broccoli or snap peas for color. These choices add texture and nutrients too. If you want more sweetness, add a tablespoon of honey. For heat, mix in a pinch of red pepper flakes. A splash of lime juice can brighten the dish. This adds freshness and a nice zing to the flavors. To store leftovers, place the chicken and veggies in an airtight container. This keeps them fresh. You can keep them in the fridge for up to three days. Make sure to eat them within that time for the best taste. To freeze the dish, let it cool completely first. Then, place the chicken and veggies in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. This dish will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) until hot. To make meal prep easy, you can chop the veggies ahead of time. Store them in the fridge in separate containers. Marinate the chicken the night before for added flavor. This way, you can quickly assemble the dish when it's time to cook. Enjoy a tasty meal with less stress! Yes, you can use chicken breast. Chicken breasts cook faster than thighs. You should reduce the baking time to about 20-25 minutes. Check that the internal temperature reaches 165°F (75°C) for safety. To make this dish gluten-free, use tamari instead of regular teriyaki sauce. Tamari is a gluten-free soy sauce. You can also make your own teriyaki sauce at home using gluten-free ingredients. Serve your Teriyaki Chicken & Pineapple with jasmine rice. This rice pairs well with the dish’s sweet and savory flavors. You can also add steamed broccoli or a simple green salad. These sides add color and crunch to your meal. In this blog post, we explored a tasty recipe for Teriyaki Chicken with Pineapple. We covered the key ingredients, from chicken thighs to fresh vegetables. I shared step-by-step instructions, cooking tips, and possible variations. Remember, marination and proper pan arrangement ensure great flavor. Don’t forget to store leftovers correctly for later meals. With these tips, you can enjoy a delicious dish that’s easy to make. Get ready to like your new favorite meal!

Teriyaki Chicken & Pineapple Sheet Pan

Indulge in a flavorful Teriyaki Chicken & Pineapple Delight that’s perfect for any night of the week! This easy sheet pan recipe combines tender marinated chicken with juicy pineapple and colorful veggies, all baked to perfection. In just 40 minutes, you’ll have a delicious meal that the whole family will love. Ready to elevate your dinner game? Click through for the full recipe and make this delightful dish tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

1 ripe pineapple, peeled and cut into wedges

2 red bell peppers, sliced

1 small red onion, cut into wedges

2 tablespoons olive oil

2 teaspoons fresh ginger, minced

2 cloves garlic, minced

1 tablespoon sesame seeds (for garnish)

Fresh parsley or cilantro (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, teriyaki sauce, ginger, and garlic. Mix until the chicken is well coated. Allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Sheet Pan: On a large sheet pan, arrange the marinated chicken thighs in the center. Surround the chicken with pineapple wedges, sliced bell peppers, and onion wedges.

        Drizzle with Oil: Drizzle olive oil over the vegetables, and season with a pinch of salt and pepper. Toss the vegetables gently to ensure they are coated.

          Bake: Place the sheet pan in the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through, and the vegetables are tender.

            Broil for Finish: For an extra charred flavor, switch the oven to broil for the last 2-3 minutes of cooking, watching closely to prevent burning.

              Serve: Remove from the oven and let it rest for a couple of minutes. Sprinkle with sesame seeds and fresh parsley or cilantro for garnish.

                Plate Up: Serve the chicken and vegetables over a bed of jasmine rice, drizzling any extra teriyaki sauce from the pan over the top.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4