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- 1 lb boneless, skinless chicken thighs - 1 cup fresh pineapple, cubed - 1 bell pepper (red or yellow), sliced - 1 small red onion, cut into wedges - 1 cup snap peas - 1/4 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste - Sesame seeds - Fresh cilantro Gathering these ingredients is the first step to a tasty meal. The chicken thighs are juicy and tender. Pineapple adds a sweet twist that balances the savory teriyaki sauce. A bell pepper gives crunch and color, while red onion adds a mild zing. Snap peas bring a fresh touch and a pop of green. For the teriyaki sauce, you can use store-bought or make your own. Both options work great! Garlic and ginger give the sauce depth. Remember to season with salt and pepper. Lastly, don’t skip the garnishes! Sesame seeds add a nice crunch, and fresh cilantro gives a bright finish. These small touches really elevate your dish. - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper. First, set your oven to preheat. This step is key for even cooking. While the oven warms up, grab your baking sheet. Lining it with parchment paper makes cleanup easy and helps your meal cook evenly. - Combine teriyaki sauce, olive oil, garlic, and ginger. In a bowl, mix your teriyaki sauce with olive oil. Add minced garlic and grated ginger. Whisk it all together until it looks nice and smooth. This sauce gives your chicken a tasty kick. - Place chicken, season, and pour teriyaki mixture. - Add vegetables and drizzle with remaining sauce. Next, place the chicken thighs on the lined baking sheet. Season them lightly with salt and pepper. Pour half of your teriyaki sauce mixture over the chicken. Then, add the cubed pineapple, bell pepper slices, onion wedges, and snap peas around the chicken. Drizzle the rest of the sauce over everything. This will make all the flavors blend together nicely. - Bake for 20-25 minutes. - Check internal temperature. Now, slide the baking sheet into your preheated oven. Bake for about 20 to 25 minutes. Use a meat thermometer to check if your chicken has reached 165°F (75°C). This ensures your chicken is cooked just right and safe to eat. - Rest and garnish before serving. Once the chicken is done, take it out of the oven. Let it rest for a few minutes. This helps the juices settle. Before serving, sprinkle sesame seeds and fresh cilantro on top. This adds a nice look and fresh taste. Enjoy your meal! To get great flavor from the chicken, marinate it for at least 30 minutes. This helps the teriyaki sauce soak in. You can also marinate it overnight for even more taste. Use a meat thermometer to check the chicken’s doneness. It should reach 165°F (75°C). This ensures it is safe to eat and juicy. When choosing vegetables for sheet pan meals, go for bell peppers, snap peas, and onions. They add great color and taste. Cut them into similar sizes for even cooking. If you like your veggies crisp, reduce the cooking time. Check them around the 15-minute mark. If you want softer veggies, let them bake a bit longer. Making your own teriyaki sauce is easy and fun! You need soy sauce, honey, garlic, and ginger. Mix these ingredients in a bowl for a tasty sauce. If you have leftover sauce, store it in a jar in the fridge. It lasts for about a week. You can use it for other dishes or as a dip! {{image_2}} You can switch up the protein in your teriyaki dish. If you want a plant-based option, use tofu. Tofu absorbs flavors well and adds a nice texture. Just cut it into cubes and add it to the pan. Shrimp is another great choice. It cooks fast and pairs well with pineapple. If you prefer chicken breasts, they work too. They are leaner than thighs but will still taste great with teriyaki sauce. Feel free to get creative with your veggies. Broccoli, carrots, and zucchini all blend well with teriyaki flavors. You can also try adding more fruit, like mango or bell pepper. These fruits bring extra sweetness and balance the savory sauce. Mixing different colors of veggies makes your dish more eye-catching and fun! Want to add some heat? Adjust your teriyaki sauce! You can add chili flakes to the sauce before baking. For a bolder kick, mix in some sriracha. This gives a spicy kick that pairs well with the sweet pineapple. Just remember to start with a small amount. You can always add more if you like it spicy! After you enjoy your meal, don’t toss the leftovers! To store cooked chicken, first let it cool. This helps keep moisture in. Use airtight containers to keep your chicken fresh. Glass containers work well. They do not stain or hold smells. You can keep the chicken in the fridge for up to four days. Label your containers with the date, so you know when to eat them. When it’s time to enjoy leftovers, choose the right method. The oven is best for reheating. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep moisture. Bake for about 15-20 minutes. This helps maintain texture. If you use a microwave, heat in short bursts. Stir between heats to avoid hot spots. This way, you keep the chicken juicy. To freeze leftover teriyaki chicken, first ensure it’s cool. Place it in a freezer-safe container or a heavy-duty bag. Remove as much air as possible. This prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. For reheating, use the oven or stovetop. Avoid the microwave, as it can dry out the chicken. You should bake this dish for 20-25 minutes at 425°F (220°C). This time lets the chicken cook fully and keeps the veggies tender. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. Yes, marinating the chicken overnight is a great idea! It allows the flavors to soak in deep. This makes the chicken more juicy and tasty. Use the teriyaki mixture to coat the chicken before placing it in the fridge. You can serve this dish with a variety of sides. Here are some ideas: - Steamed rice or jasmine rice - Quinoa for a healthy twist - Mixed green salad for freshness - Noodles tossed in sesame oil Yes, this dish can be healthy! It has lean chicken and lots of veggies. The fresh pineapple adds vitamins and sweetness. You control the amount of teriyaki sauce, which can help cut down on sugar. Overall, it makes a balanced meal. This blog post covered a simple and tasty sheet pan teriyaki chicken recipe. You learned the key ingredients and step-by-step instructions to make this dish. I shared tips for marinating, cooking veggies, and even making your own teriyaki sauce. You can swap proteins or veggies to fit your taste. Plus, I included storage and reheating tips for leftovers. Enjoy trying this dish, and don't be afraid to get creative! Your kitchen adventures await!

Sheet Pan Teriyaki Pineapple Chicken

Savor the delicious flavors of Sheet Pan Teriyaki Pineapple Chicken with this easy recipe! Bursting with tender chicken, fresh pineapple, vibrant veggies, and a tasty teriyaki sauce, this dish is perfect for quick weeknight dinners. Plus, cleanup is a breeze with just one pan! Ready in under 40 minutes, your family will love this delightful meal. Click through now to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, cubed

1 bell pepper (red or yellow), sliced

1 small red onion, cut into wedges

1 cup snap peas

1/4 cup teriyaki sauce (store-bought or homemade)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, grated

Sesame seeds, for garnish

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, combine the teriyaki sauce, olive oil, minced garlic, and grated ginger. Whisk until well combined.

      Place the chicken thighs on the prepared baking sheet. Season with salt and pepper. Pour half of the teriyaki mixture over the chicken, making sure to coat them evenly.

        Arrange the cubed pineapple, sliced bell pepper, red onion wedges, and snap peas around the chicken on the baking sheet.

          Drizzle the remaining teriyaki mixture over the vegetables and chicken.

            Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.

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

                Garnish with sesame seeds and fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4