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- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce - 1 medium pineapple, cut into chunks - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - 1 tablespoon sesame seeds - 2 green onions, sliced for garnish - Salt and pepper to taste For this recipe, you will need: - Chicken: 4 thighs for juicy meat - Teriyaki sauce: 1 cup gives rich flavor - Pineapple: 1 medium adds sweetness - Bell peppers: 1 each of red and green for crunch - Red onion: 1 for a bit of zest - Olive oil: 2 tablespoons for roasting - Sesame seeds: 1 tablespoon for garnish - Green onions: 2 for fresh color - Salt and pepper: to taste You can mix things up with: - Chicken breast if you prefer leaner meat - Other vegetables, like broccoli or carrots, for more color - Crushed red pepper for heat - Ginger for extra flavor in the teriyaki sauce - Fresh herbs like cilantro for garnish Teriyaki Chicken Pineapple Sheet Pan is adaptable. Feel free to play with these ingredients. 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Marinate the chicken. In a bowl, mix the chicken thighs and teriyaki sauce. Let it sit for at least 15 minutes. You can also chill it for up to 2 hours for more flavor. 3. Prepare the veggies and pineapple. Cut the pineapple into chunks. Slice the red and green bell peppers. Cut the red onion into wedges. 4. Toss the vegetables. In a large bowl, add the pineapple, bell peppers, and onion. Drizzle with olive oil, salt, and pepper. Mix well until all are coated. 1. Arrange on the sheet pan. Place the marinated chicken thighs in the center of a large sheet pan. Spread the pineapple and veggies around the chicken. 2. Bake in the oven. Cook for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should look caramelized and golden. 3. Finish with sesame seeds. Once out of the oven, sprinkle sesame seeds on top for some crunch. 4. Garnish with green onions. Let it rest for a few minutes, then add sliced green onions before serving. - Check your chicken. Use a meat thermometer to ensure the chicken is cooked properly. - Color matters. Look for golden edges on the veggies. This shows they’re nicely roasted. - Presentation. Serve directly from the pan for a rustic look. The colors of chicken, pineapple, and veggies will shine. Use a large spoon to scoop everything onto plates. To get the best flavor from your teriyaki chicken, marinate it well. I recommend marinating the chicken thighs for at least 15 minutes. For even more flavor, let them sit in the fridge for up to 2 hours. This allows the chicken to soak in the teriyaki sauce. The longer you marinate, the tastier it gets! Oven temperature is key for this dish. Preheat your oven to 400°F (200°C). This heat helps to caramelize the pineapple and vegetables while cooking the chicken. Bake the sheet pan for 25 to 30 minutes. Make sure to check that the chicken is fully cooked. It should reach an internal temperature of 165°F (75°C). To ensure your chicken is juicy, avoid overcooking. If you have a meat thermometer, use it! Check the thickest part of the chicken. The pineapple and veggies should be slightly charred and soft. Let the dish rest for a few minutes after baking. This helps the juices settle and makes every bite delicious. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts are leaner and cook faster. You can also use tofu for a vegetarian option. Just press and cube the tofu to soak up the sauce. If you want a different meat, try pork or shrimp. Both will work well with teriyaki sauce. Feel free to mix up the veggies! Broccoli, snap peas, and carrots are great choices. You can also add zucchini or mushrooms for more flavor. Each vegetable adds a new texture and taste to the dish. Use what you have in your fridge for a fun twist. Teriyaki sauce is tasty, but you can try other sauces too. A sweet chili sauce gives it a nice kick. If you want something tangy, use a honey-soy mix. You can also add ginger or garlic for extra flavor. Experiment with different herbs and spices to make it your own! Store any leftover teriyaki chicken pineapple in an airtight container. This keeps the flavors locked in. Make sure to cool the dish to room temperature first. You can store it in the fridge for up to three days. When you are ready to eat, check for any signs of spoilage like changes in color or smell. You can freeze the teriyaki chicken pineapple for later use. Transfer the cooled dish into a freezer-safe bag or container. Squeeze out as much air as you can to prevent freezer burn. This dish can last in the freezer for up to three months. When you’re ready to cook, thaw it overnight in the fridge before reheating. To reheat the teriyaki chicken pineapple, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the dish in a baking dish and cover it with foil. This helps keep the moisture in. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave if you are in a hurry. Heat in short bursts, stirring in between, to warm it evenly. Yes, you can use chicken breast. Chicken thighs are juicy and flavorful, but breasts work too. They may cook faster, so check for doneness early. If you want more flavor in your chicken breast, marinating longer helps. To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer gluten-free options. Always check the label for hidden gluten. Use fresh ingredients like vegetables and pineapple, which are naturally gluten-free. You can serve rice or quinoa with this dish. Steamed broccoli or snap peas also work great. For a light option, a simple salad pairs well too. These sides balance the sweet and savory flavors nicely. In this blog post, I covered the key ingredients and measurements for the Teriyaki Chicken Pineapple Sheet Pan recipe. I shared step-by-step instructions and helpful cooking tips. We also explored tasty variations and best storage methods. Lastly, I answered common questions about the dish. Now, you have the tools to create a great meal. Enjoy experimenting with flavors and customizing your dish! Your kitchen adventures await.

Teriyaki Chicken Pineapple Sheet Pan

Savor the delicious flavors of Teriyaki Chicken Pineapple Sheet Pan with this easy recipe that combines tender chicken thighs, caramelized pineapple, and vibrant veggies all roasted to perfection. Perfect for busy weeknights, this dish takes just 45 minutes from prep to table. Discover how simple ingredients can create a mouthwatering meal that your family will love. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup teriyaki sauce (homemade or store-bought)

1 medium pineapple, peeled, cored, and cut into chunks

1 red bell pepper, sliced

1 green bell pepper, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

1 tablespoon sesame seeds

2 green onions, sliced for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the chicken thighs and teriyaki sauce. Allow the chicken to marinate for at least 15 minutes (or up to 2 hours in the fridge for enhanced flavor).

      While the chicken is marinating, prepare the vegetables and pineapple. In a large bowl, toss the pineapple chunks, sliced red bell pepper, green bell pepper, and red onion with olive oil, salt, and pepper. Ensure everything is well-coated.

        On a large sheet pan, arrange the marinated chicken thighs in the center. Surround the chicken with the pineapple and vegetable mixture.

          Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C). The pineapple and vegetables should be slightly caramelized.

            Remove the sheet pan from the oven and sprinkle sesame seeds over the dish for added crunch and flavor.

              Let the dish rest for a few minutes, then garnish with sliced green onions before serving.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4