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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple, diced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) - 2 tablespoons sesame oil - Sesame seeds for garnish - Fresh cilantro for garnish (optional) - Salt and pepper to taste When I prepare sheet pan teriyaki chicken pineapple, the main ingredients are vital. The chicken thighs provide a juicy base. Fresh pineapple adds sweetness and a tropical twist. The bell peppers bring color and crunch. The red onion gives a mild bite. Next, the sauce ingredients create a rich flavor. Soy sauce adds depth, while honey balances it with sweetness. Rice vinegar lifts the taste, and garlic and ginger add warmth. The cornstarch slurry thickens the sauce, making it glossy and smooth. Lastly, garnishes and seasoning enhance the dish. Sesame oil adds nuttiness. Sesame seeds give a nice crunch, and fresh cilantro brightens the dish. A sprinkle of salt and pepper ties it all together. Each ingredient plays a role in creating a delicious, colorful meal. 1. Preheating and pan preparation: Start by preheating your oven to 400°F (200°C). This step helps cook the chicken evenly. Next, line a large sheet pan with parchment paper. This makes cleanup simple and easy. 2. Mixing the teriyaki sauce: In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. This sauce adds great flavor to the chicken and veggies. Make sure it is well mixed for a balanced taste. 1. Seasoning and placing chicken: Season the chicken thighs with salt and pepper. Place them on one side of the sheet pan. Pour half of the teriyaki sauce over the chicken. Ensure each piece is well coated for maximum flavor. 2. Arranging vegetables and roasting: On the other side of the pan, add the diced pineapple, sliced red and green bell peppers, and red onion. Drizzle the rest of the teriyaki sauce over the veggies and toss them to coat evenly. This step ensures all the flavors mingle as they cook. 1. Adding cornstarch slurry: In the last 5 minutes of cooking, remove the sheet pan from the oven. Brush the chicken with the cornstarch slurry. This thickens the sauce and gives it a nice glaze. 2. Serving and garnishing: Once done, take the pan out and let it rest for a few minutes. Sprinkle sesame seeds over the chicken and veggies. Add fresh cilantro if you like. Serve warm for the best taste. To ensure the chicken is cooked correctly, check the internal temperature. It should reach 165°F (75°C). Use an instant-read thermometer for this. If you don't have one, cut into the thickest part. Make sure the meat is no longer pink. For optimal roasting, spread everything out on the sheet pan. This allows the hot air to flow. It helps the chicken and veggies cook evenly. Also, don’t overcrowd the pan. Use two pans if you need more space. You can add spices to boost flavor. Try a pinch of red pepper flakes for heat. A dash of smoked paprika adds depth. Feel free to toss in extra veggies too. Broccoli, snap peas, and carrots work well. Adjusting sweetness and saltiness is easy. If you like it sweeter, add more honey. For a saltier kick, drizzle in more soy sauce. Taste the sauce before you pour it on. This way, you can find your perfect balance. Garnishing ideas can elevate your dish. Sprinkle sesame seeds over the chicken and veggies. Fresh cilantro adds a vibrant touch. You can also add thinly sliced green onions. For serving styles, use a large platter for a family-style meal. Alternatively, plate each serving individually for a nice touch. Pair with jasmine rice or noodles for a complete meal. {{image_2}} Alternative protein options You can swap out chicken thighs for other proteins. Try boneless chicken breasts, pork tenderloin, or even shrimp. Each option gives a different twist to the dish. If you choose pork, adjust the cooking time, as it cooks faster than chicken. Vegan adaptations To make this dish vegan, replace chicken with firm tofu or tempeh. Press the tofu to remove excess moisture, then cube it. Marinate it in the same teriyaki sauce for great flavor. You can also add more veggies like broccoli or snap peas for extra texture. Different fruit combinations Pineapple is great, but you can mix it up! Mango or peach works well too. These fruits add sweetness and a hint of tartness. If you use canned fruit, choose those packed in juice for a fresher taste. Spicing it up with chili or sriracha Want some heat? Add chili flakes or a splash of sriracha to the sauce. This adds depth and can balance the sweetness. Start with a little and taste, then add more if you like it spicy! Suggested side dishes Serve this dish with steamed broccoli, snap peas, or a fresh salad. These sides add color and crunch. You could also try roasted asparagus for a fun twist. Pairing with rice or noodles Rice or noodles are perfect with teriyaki chicken. White rice, brown rice, or even jasmine rice pairs well. If you prefer noodles, try soba or rice noodles. They soak up the teriyaki sauce and make each bite flavorful! To keep your Sheet Pan Teriyaki Chicken Pineapple fresh, follow these tips: - Refrigeration: Place the leftovers in an airtight container. This helps keep moisture in and air out. Store it in the fridge for up to four days. - Freezing Options: You can freeze the dish too! Use a freezer-safe container. Freeze for up to three months. When ready to enjoy, just thaw in the fridge overnight. To enjoy your leftovers again, here’s how to reheat for the best flavor: - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. - Stovetop Method: Heat a skillet on medium. Add a splash of water or broth and cover. This keeps the food moist. Stir occasionally until heated through. Knowing how long your dish lasts is key: - In the Fridge: The dish lasts about four days. After that, freshness declines. - Signs It’s Gone Bad: Look for off smells or changes in texture. If it’s slimy or smells sour, it’s best to throw it away. You can use chicken breasts if you prefer. They are leaner but can dry out. You can also try pork tenderloin or tofu for a different taste. Both options work well with teriyaki sauce. Yes, you can use canned pineapple. Make sure to drain it well. Fresh pineapple has a crisp texture, while canned is softer. Both will add a sweet touch to the dish. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) inside. If you cut into it, the juices should run clear, not pink. This means it is safe to eat. Yes, this recipe is great for meal prep. You can store leftovers in the fridge for up to four days. Just reheat it in the oven or microwave before serving. Serve it with rice or quinoa for a filling meal. Steamed broccoli or snap peas add color and crunch. A simple salad can also balance the sweet flavors of the teriyaki sauce. This blog post covered a tasty teriyaki chicken dish. We looked at key ingredients like chicken thighs, fresh pineapple, and bell peppers. I shared steps to prepare, cook, and serve the meal. You learned tips for cooking and storage. Now, you can customize this dish with variations and enjoy it your way. Remember, cooking should be fun and rewarding. Try these ideas, and make this meal your own!

Sheet Pan Teriyaki Chicken Pineapple

Experience a burst of flavor with this Sheet Pan Teriyaki Chicken & Pineapple recipe! Perfect for busy weeknights, this dish combines juicy chicken thighs, sweet pineapple, and colorful veggies all baked on one pan for easy cleanup. Ready in just 45 minutes, it’s a delicious meal that the whole family will love. Click to discover the full recipe and elevate your dinner game tonight! #SheetPanDinner #TeriyakiChicken #EasyRecipes #HealthyEating
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, sliced

1/4 cup soy sauce (low sodium)

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

2 tablespoons sesame oil

Sesame seeds for garnish

Fresh cilantro for garnish (optional)

Salt and pepper to taste

Instructions
 

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

    In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.

      Season the chicken thighs with salt and pepper, then place them on one side of the sheet pan. Pour half of the teriyaki sauce mixture over the chicken, ensuring it's well coated.

        On the other side of the sheet pan, add the diced pineapple, sliced red and green bell peppers, and red onion. Drizzle the remaining teriyaki sauce over the veggies and toss to coat evenly.

          Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

            In the last 5 minutes of cooking, remove the sheet pan and brush the chicken with the cornstarch slurry. This will help to thicken the sauce and create a beautiful glaze. Return it to the oven for the remaining time.

              Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                Sprinkle sesame seeds over the chicken and veggies, add fresh cilantro if desired, and serve while warm.

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