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For this tasty dish, you will need: - 1 lb boneless, skinless chicken thighs - 1 cup fresh pineapple, cut into 1-inch cubes - 1 bell pepper (red or yellow), sliced into strips - 1 small red onion, cut into wedges - 1 cup snap peas, trimmed These ingredients bring together sweet and savory flavors. The chicken thighs stay juicy and tender during cooking. Fresh pineapple adds a tropical twist. Seasoning is key to making this dish pop. You will use: - 1/4 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, grated - Salt and freshly cracked black pepper, to taste - Sesame seeds, for garnish - Fresh cilantro leaves, for garnish The teriyaki sauce gives a rich flavor. Garlic and ginger provide a lovely aroma. Garnishes like sesame seeds and cilantro add a fresh touch. Feel free to make it your own! You can add: - Different vegetables like broccoli or carrots - A sprinkle of red pepper flakes for heat - A splash of lime juice for brightness These optional ingredients let you play with flavors. Mix and match based on what you love or have on hand. First, set your oven to 425°F (220°C). This is key for cooking the chicken and veggies right. Line a large rimmed baking sheet with parchment paper. This makes cleaning easy. In a medium bowl, mix together the teriyaki sauce, olive oil, minced garlic, and grated ginger. Whisk it until smooth and set it aside. Now, take the chicken thighs and place them on the baking sheet. Space them out so they cook evenly. Sprinkle salt and freshly cracked black pepper on top. Drizzle half of the teriyaki mixture over the chicken to add flavor. Next, put the cubed pineapple, sliced bell pepper, onion wedges, and snap peas around the chicken. This adds color and makes it look nice. Pour the rest of the teriyaki mixture over the chicken and veggies. This boosts the taste even more. Once everything is arranged, pop the baking sheet in the preheated oven. Bake for 20-25 minutes. Check the chicken; it should reach 165°F (75°C) to be safe to eat. The vegetables should be tender but still bright in color. After baking, carefully take the sheet out of the oven. Let it rest for a few minutes. This allows the juices to settle in the chicken. For the final touch, sprinkle sesame seeds on top. Add fresh cilantro leaves for a burst of color and flavor. Serve it warm and enjoy your savory teriyaki pineapple chicken! When picking chicken thighs, look for ones that are plump and moist. Fresh thighs should have a light pink color. Avoid any that appear dull or have an off smell. Bone-in thighs offer more flavor, but boneless thighs are easier to eat. Skinless thighs are lower in fat. However, a bit of fat adds flavor and juiciness. Always check the sell-by date to ensure quality. To get crisp and colorful veggies, cut them into even sizes. This helps them cook at the same rate. Use fresh vegetables for the best taste. Bell peppers and snap peas should be bright and firm. I recommend using a mix of textures, like crunchy snap peas with softer onions. Toss them in a bit of olive oil and season with salt and pepper. This enhances their natural flavors. Keep an eye on them as they cook, so they stay vibrant. For a tasty teriyaki sauce, start with a base of soy sauce. Add some honey or brown sugar for sweetness. A splash of rice vinegar gives it a nice tang. Fresh ginger and garlic add a rich flavor. Mix these ingredients in a bowl and whisk until smooth. If you want a thicker sauce, simmer it for a few minutes on the stove. This brings out the flavors. Homemade sauce allows you to control the taste and sweetness, making it special. {{image_4}} You can make a tasty vegetarian version. Swap out the chicken for firm tofu. Cut the tofu into cubes, just like the pineapple. Marinate it in the teriyaki sauce for flavor. This gives you a hearty base. Add all the same colorful veggies. You still get a mix of sweet and savory. This dish works great over rice or quinoa for a filling meal. Feel free to change the veggies based on what you have. You can use broccoli, carrots, or zucchini. Each adds its own taste and crunch. If you can't find snap peas, green beans work well too. Choose what you like or what's in season. This way, you make the dish your own and still enjoy that bright color. Chicken thighs are juicy and tender. They soak in the teriyaki sauce well. But if you want to go meatless, tofu is a great choice. Tofu absorbs flavors, making it delicious. Both chicken and tofu give you a protein boost. Choose what fits your diet or mood. You can't go wrong with either option! To keep your teriyaki pineapple chicken fresh, store it in an airtight container. Let the dish cool down first. Once it reaches room temperature, seal it tight. This method helps keep flavors intact and prevents drying. You can enjoy leftovers for up to three days in the fridge. For reheating, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover it with foil to lock in moisture. Heat for about 15-20 minutes, or until warm throughout. You can also use the microwave, but be careful not to overcook it. If you want to save some for later, freezing works well. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out excess air to avoid freezer burn. You can freeze it for up to three months. To eat, thaw overnight in the fridge and reheat as mentioned. Yes, you can use chicken breasts. They cook faster than thighs. Make sure to slice them into even pieces. This will help them cook evenly. Keep an eye on the baking time. Chicken breasts take about 15-20 minutes to cook. Check the internal temperature. It should reach 165°F (75°C). To make a low-sodium teriyaki sauce, use low-sodium soy sauce. You can mix it with honey or maple syrup for sweetness. Add minced garlic and grated ginger for flavor. This will keep the taste bold and fresh while cutting down on salt. You can also add water to dilute it. Start with a 1:1 ratio of soy sauce and water. Sheet pan teriyaki pineapple chicken pairs well with rice or quinoa. You can also serve it with a fresh salad. For a fun twist, try it in a wrap. Add some crunchy veggies to make it colorful. Another great option is to serve it alongside steamed broccoli or snap peas. These sides enhance the meal and add more nutrition. In this post, we covered how to make Teriyaki Pineapple Chicken. We explored main ingredients, baking methods, and how to customize to your taste. I shared tips for choosing chicken thighs and cooking vegetables perfectly. You can adapt the dish with vegetarian options or different proteins. Lastly, we discussed storage and reheating to keep your meal fresh. Enjoy experimenting with flavors and make this dish your own!

Sheet Pan Teriyaki Pineapple Chicken

Looking for a delicious and easy weeknight dinner? Try this Teriyaki Pineapple Chicken on a Sheet Pan! With juicy chicken thighs, sweet pineapple, and vibrant veggies all roasted together, you’ll enjoy a burst of flavor in every bite. This one-pan recipe is simple to make and cleanup is a breeze. Don't miss out on this tasty dish that the whole family will love! Click through for the full recipe and bring a taste of the tropics to your table!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, cut into 1-inch cubes

1 bell pepper (choose red or yellow), sliced into strips

1 small red onion, cut into wedges

1 cup snap peas, trimmed

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

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely minced

1 teaspoon fresh ginger, grated

Sesame seeds, for a delightful garnish

Fresh cilantro leaves, for garnish

Salt and freshly cracked black pepper, to taste

Instructions
 

Begin by preheating your oven to 425°F (220°C). To make cleanup a breeze, line a large rimmed baking sheet with parchment paper.

    In a medium-sized mixing bowl, combine the teriyaki sauce, olive oil, minced garlic, and grated ginger. Whisk the mixture together until it’s perfectly blended and set aside.

      Take the chicken thighs and place them evenly spaced on the prepared baking sheet. Season them with salt and freshly cracked black pepper. Drizzle half of the teriyaki mixture over the chicken, ensuring an even coating for bursting flavor.

        Next, artfully arrange the cubed pineapple, sliced bell pepper, onion wedges, and snap peas around the chicken on the baking sheet, creating a colorful presentation.

          With the remaining teriyaki mixture, drizzle it generously over the chicken and vegetables to enhance their flavors.

            Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on the chicken; it’s done when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender but still vibrant.

              Once cooked, carefully remove the baking sheet from the oven and allow it to rest for a few minutes before serving. This helps the flavors settle and makes for juicy chicken.

                For an appealing finish, sprinkle sesame seeds over the dish and garnish with fresh cilantro leaves just before serving.

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