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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple, cut into chunks - 1 cup bell peppers (red, green, yellow), sliced - 1 cup snow peas, trimmed - 1 red onion, sliced These main ingredients bring a sweet and savory flavor to the dish. The chicken thighs stay juicy while the pineapple adds a burst of sweetness. The colorful bell peppers and crispy snow peas provide a nice crunch. - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated You can use store-bought teriyaki sauce for convenience. However, making your own adds a personal touch. Fresh garlic and ginger boost the sauce's flavor and aroma, making the dish more vibrant. - 1 tablespoon cornstarch (optional, for thickening) - Sesame seeds, for garnish - Chopped green onions, for garnish Cornstarch thickens the sauce if you prefer a richer texture. Garnishing with sesame seeds and green onions adds a nice finish, both visually and in taste. These small touches make a big difference in presentation and flavor. First, set your oven to 400°F (200°C). This high heat will help your chicken cook evenly. Next, prepare a large sheet pan by lining it with parchment paper. This makes cleanup easy and keeps food from sticking. In a bowl, whisk together your teriyaki sauce, sesame oil, minced garlic, and grated ginger. Make sure to mix well. Add the chicken thighs to the bowl, evenly coating them with the marinade. For the best flavor, let the chicken sit for at least 15 minutes. If you have time, marinate it in the fridge for up to 2 hours. Spread the sliced bell peppers, red onion, and snow peas across the sheet pan. Add the pineapple chunks between the veggies. This way, everything cooks evenly. Place the marinated chicken thighs on top of the vegetables and pineapple. Drizzle any leftover marinade over everything. Slide the sheet pan into your preheated oven. Bake for about 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and a bit caramelized. For a crispy finish, switch to broil for the last 5 minutes. Watch closely to avoid burning. For the best flavor, marinate your chicken for at least 15 minutes. If you have time, let it sit for 2 hours. This helps the chicken soak up the teriyaki sauce. To know if the chicken is done, check for an internal temperature of 165°F. The meat should look white and not pink inside. Feel free to swap in other vegetables. Broccoli, carrots, or zucchini work great too. Different veggies may need different cook times. For harder vegetables, add them to the pan first. This way, they can cook longer while softer ones, like snow peas, can join later. If you want a thicker sauce, add cornstarch mixed with water. This helps the sauce cling to the chicken and veggies. You can also adjust the sweetness and spice levels. Add more honey for sweetness or a dash of chili flakes for heat. Tailor the sauce to your taste! {{image_2}} You can easily swap chicken for other proteins. Try tofu or shrimp for a new twist. - If using tofu, press it to remove extra water. Cut it into cubes and marinate like chicken. - For shrimp, use large, peeled shrimp. They cook quickly, so reduce baking time to about 10-15 minutes. Each protein offers a unique taste. Adjust cooking time based on what you choose. Want to spice things up? Add your favorite spices or sauces. - Try a splash of sriracha for heat or a drizzle of honey for extra sweetness. - You can also experiment with a teriyaki style from different regions. For example, Japanese teriyaki is sweet, while Hawaiian teriyaki brings in a fruity twist. Mix and match ingredients for exciting flavors. Pair your dish with sides for a full meal. - Serve it over hot rice or noodles to soak up the sauce. - A fresh side salad adds crunch and balance to your plate. Consider adding mango or avocado to the salad for extra flavor. Enjoy your meal! To keep your sheet pan teriyaki chicken fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. This meal lasts about three to four days when stored properly. Make sure the chicken and veggies are cooled before sealing the container. This helps keep them tasty longer. When you're ready to enjoy leftovers, reheating is key. The best method is to use an oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet, cover with foil, and heat for about 15 minutes. This keeps the flavor intact. If using a microwave, heat on medium power for two to three minutes. Stir halfway for even warmth. To maintain the texture, avoid overcooking. Check that the chicken is hot, but not dry. You want it juicy and tender, just like before! Freezing is a great way to save this dish for later. If you want to freeze, let the meal cool completely. Then, place it in a freezer-safe container. Use a vacuum sealer if you have one for best results. This meal can stay fresh in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. For a quick option, you can use the microwave's defrost setting. After thawing, reheat the dish as mentioned above to restore its flavor and texture. Making this dish takes about 45 minutes. You spend 15 minutes prepping the ingredients. Cooking in the oven takes another 25 to 30 minutes. You can use frozen chicken, but thaw it first. The best way is to leave it in the fridge overnight. If you are in a hurry, you can use the microwave on the defrost setting. Just remember, frozen chicken may need extra cooking time. Always check if it reaches 165°F to be safe. If you need a substitute, soy sauce works well. You can also mix soy sauce with honey or brown sugar for a sweet touch. Another option is to make your own teriyaki sauce using soy sauce, sugar, and vinegar. Yes, but you must use gluten-free teriyaki sauce. Look for brands that say "gluten-free" on the label. Check all your ingredients to ensure they fit your dietary needs. Enjoy without worry! In this post, I shared a simple way to make Sheet Pan Teriyaki Chicken and Pineapple. We covered key ingredients, including fresh chicken, vibrant veggies, and teriyaki sauce choices. You learned step-by-step instructions for marinating and baking. I also provided tips for cooking and storing your dish. Now, you can impress your family with this easy, healthy recipe. Enjoy mixing flavors and making this dish yours!

Sheet Pan Teriyaki Chicken & Pineapple

Savor the deliciousness of Sheet Pan Teriyaki Chicken & Pineapple, a quick and easy recipe perfect for busy nights! This one-pan meal combines juicy chicken thighs, colorful bell peppers, sweet pineapple, and crispy snow peas, all tossed in a flavorful teriyaki sauce. Discover how to create a mouthwatering dinner that the whole family will love. Click to explore the full recipe and serve up something special tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, cut into chunks

1 cup bell peppers (red, green, yellow), sliced

1 cup snow peas, trimmed

1 red onion, sliced

1/2 cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch (optional, for thickening)

Sesame seeds, for garnish

Chopped green onions, for garnish

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare Chicken: In a bowl, whisk together the teriyaki sauce, sesame oil, minced garlic, and grated ginger. Then, add the chicken thighs, coating them evenly with the marinade. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

      Arrange Vegetables: Spread the sliced bell peppers, red onion, and snow peas evenly across the sheet pan. Add the pineapple chunks in between the vegetables.

        Add Chicken: Place the marinated chicken thighs on top of the vegetables and pineapple. Drizzle any remaining marinade over the top. If you want a thicker sauce, mix the cornstarch with a little water to create a slurry and add it to the marinade.

          Season: Lightly sprinkle with salt and pepper, adjusting to your preference.

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

              Broil for Crispiness: For an extra crispy finish, switch to the broil function for the last 5 minutes of cooking, watching closely to prevent burning.

                Garnish and Serve: Once cooked, remove from the oven and let it rest for a couple of minutes. Sprinkle sesame seeds and chopped green onions on top before serving.

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

                    - Presentation Tips: Serve the teriyaki chicken and vegetables hot on the sheet pan, or transfer to a large serving dish. You can garnish with additional pineapple slices or fresh herbs for a vibrant touch!