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- 1 pound chicken thighs, boneless and skinless - 1 cup pineapple chunks (fresh or canned) - 1 bell pepper, sliced (red or yellow) - 1 medium red onion, chopped - ¼ cup teriyaki sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste - Sesame seeds for garnish - Green onions, sliced for garnish This dish is all about fresh, vibrant flavors. The chicken thighs bring rich taste and tenderness. Pineapple adds a sweet twist that balances the savory teriyaki sauce. I love using bell peppers and red onions for color and crunch. The teriyaki sauce is key here. It gives the dish that classic Asian flavor. I prefer a low-sodium option to keep the dish lighter. Olive oil adds a nice richness and helps with cooking. Garlic and ginger bring warmth and depth. Make sure to have salt and pepper on hand. They help enhance all the flavors. For garnishes, sesame seeds and green onions add a lovely touch. They also give a little extra crunch and brightness to the dish. Gather these ingredients, and you’re on your way to a tasty meal that’s easy to make and hard to resist! 1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps keep it clean. 2. In a large bowl, mix the teriyaki sauce, olive oil, minced garlic, and grated ginger. Add salt and pepper to taste. Stir until blended. 3. Add the chicken thighs to the bowl. Make sure they are well coated in the marinade. Let them sit for 10-15 minutes to soak up the flavors. 1. While the chicken marinates, prepare the vegetables. In another bowl, toss together the pineapple chunks, sliced bell pepper, and chopped red onion. This adds color and taste to your dish. 1. Once the chicken is ready, place it in the center of the prepared sheet pan. Surround it with the pineapple and vegetable mixture. 2. Drizzle any extra marinade from the chicken over the vegetables. This boosts the flavor. 3. Bake in the preheated oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender. 4. For a crispy finish, turn the oven to broil for the last 2-3 minutes. Watch closely to avoid burning. 5. Remove from the oven and let it rest for a few minutes. Sprinkle sesame seeds and sliced green onions on top before serving. Enjoy your tasty meal! To ensure your chicken is tender, use boneless, skinless thighs. They stay juicy and cook evenly. Marinate them for at least 10-15 minutes. This helps the flavors soak in well. If you forget to marinate, don’t worry! Just add some extra teriyaki sauce while cooking. For perfect vegetable texture, cut them into similar sizes. This way, they cook evenly. I love using red bell peppers and onions for their sweetness. Pineapple adds a nice burst of flavor and texture too. To enhance flavors, marinate your chicken longer when you can. An hour or more makes a big difference. If you have time, try marinating overnight in the fridge. Always use fresh garlic and ginger for the best taste. They bring out the teriyaki sauce's depth. Serve the dish hot right from the sheet pan. It looks rustic and inviting. For a tasty side, add jasmine rice or quinoa. This makes the meal more filling. Garnishing adds a nice touch. Sprinkle sesame seeds and sliced green onions on top. They add color and crunch. You can also serve with lime wedges for a zesty kick! {{image_2}} You can easily change the protein in this dish. Try using chicken breast or tofu for a plant-based option. Both work well with teriyaki sauce. For vegetables, feel free to mix it up. Broccoli, zucchini, or snap peas add great color and crunch. Use what you have on hand for a fun twist. Want to spice things up? Add red pepper flakes or a pinch of cumin to the marinade. These add warmth and depth to the dish. You can also explore different sauces. Swap teriyaki for hoisin sauce or soy sauce. Each offers a unique flavor profile that keeps this meal exciting. If you need a gluten-free option, choose gluten-free teriyaki sauce. Many brands offer great alternatives that taste just as good. For a low-carb version, skip the pineapple. Instead, add cauliflower rice on the side. This keeps the dish light but still delicious. To keep your Sheet-Pan Teriyaki Chicken & Pineapple fresh, follow these tips: - Refrigerator: Store leftovers in an airtight container. They will stay good for up to three days. Make sure to cool the dish before sealing it. This helps keep out moisture. - Freezing: If you want to save it longer, freeze the leftovers. Place them in freezer-safe bags or containers. They can last for up to three months. When ready to eat, let them thaw in the fridge overnight. Reheating your dish right can make it taste great again. Here are some methods: - Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. This keeps the chicken juicy and the veggies crisp. Cover it with foil to prevent drying out. - Microwave: Use a microwave-safe dish and cover it. Heat in short bursts of one minute, stirring in between. This helps heat evenly. To ensure flavor retention, add a splash of fresh teriyaki sauce before reheating. This keeps the dish moist and tasty. How do I know when the chicken is done? The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check this. The juices should run clear. This dish cooks for 25-30 minutes in the oven. Can I use frozen chicken for this recipe? Using frozen chicken is okay, but it may change the cooking time. Make sure to thaw the chicken first for even cooking. If you cook it from frozen, add extra time and check that it reaches 165°F (74°C). What can I serve with Sheet-Pan Teriyaki Chicken? This dish pairs well with jasmine rice or quinoa. You can also serve it with steamed broccoli or a fresh salad for a balanced meal. Is this dish healthy? Yes, this dish can be healthy. It includes lean protein from the chicken and vitamins from the veggies. The pineapple adds natural sweetness and fiber. How many calories are in Sheet-Pan Teriyaki Chicken & Pineapple? One serving has about 350 calories. This can vary based on portion size and added sides. Can I make this in a slow cooker? Yes, you can use a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the pineapple and veggies halfway through for best results. How can I make it spicier? To add heat, you can include crushed red pepper flakes or sriracha in the marinade. Adjust to your taste for an extra kick! This blog post covered delicious sheet-pan teriyaki chicken. You learned about key ingredients like chicken thighs, pineapple, and bell peppers. The prep steps guide you through marinating and baking for tender, tasty meals. I shared tips for perfect textures and gave you ideas for variations to meet dietary needs. You’ll also know how to store leftovers and reheat them well. Enjoy this simple, healthy dish that you can adapt! Cooking can be fun, and with these steps, you can impress anyone at your table.

Sheet-Pan Teriyaki Chicken & Pineapple

Enjoy a delightful family meal with this easy Sheet-Pan Teriyaki Chicken & Pineapple recipe! Featuring juicy chicken thighs, sweet pineapple, and colorful veggies, this one-pan dish is bursting with flavor. With just a few simple ingredients and a quick prep time, you can have a healthy, delicious dinner ready in 45 minutes. Click through to discover the full recipe and bring this tropical taste sensation to your table!
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Ingredients
  

1 pound chicken thighs, boneless and skinless

1 cup pineapple chunks (fresh or canned)

1 bell pepper, sliced (red or yellow)

1 medium red onion, chopped

¼ cup teriyaki sauce

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

Salt and pepper to taste

Sesame seeds for garnish

Green onions, sliced for garnish

Instructions
 

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

    In a large bowl, combine the teriyaki sauce, olive oil, minced garlic, grated ginger, salt, and pepper. Mix well.

      Add the chicken thighs to the bowl, making sure they are well coated in the marinade. Let them sit for about 10-15 minutes to absorb the flavors.

        While the chicken is marinating, prepare the vegetables. In another bowl, toss together the pineapple chunks, bell pepper, and red onion.

          Once the chicken is ready, place it in the center of the prepared sheet pan. Surround the chicken with the pineapple and vegetable mixture.

            Drizzle any remaining marinade from the chicken over the top of the vegetables for extra flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.

                For added caramelization, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.

                  Remove from the oven and let it rest for a couple of minutes. Sprinkle sesame seeds and sliced green onions over the top before serving.

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve hot directly from the sheet pan, garnished with additional sesame seeds and green onions. For an added touch, serve with cooked jasmine rice or quinoa on the side for a complete meal.