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- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce (homemade or store-bought) - 1 medium pineapple, peeled, cored, and diced into bite-sized chunks - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 large red onion, cut into wedges - 2 tablespoons olive oil - 1 tablespoon sesame seeds for garnish - 2 green onions, thinly sliced for garnish - Additional vegetables, like zucchini or carrots - Flavor-enhancers, such as garlic or ginger This dish shines with its bright flavors and colorful presentation. The chicken thighs soak up the sweet teriyaki sauce, making each bite tender and juicy. Fresh pineapple adds a lovely sweetness, while the bell peppers and onions provide crunch and depth. If you want to mix it up, feel free to add more veggies or spices. This recipe is fun to customize! 1. Preheat your oven to 400°F (200°C). This helps cook the chicken evenly. 2. In a medium bowl, add the chicken thighs. Pour the teriyaki sauce over the chicken. Make sure every piece is well coated. Let it marinate for at least 15 minutes. For best flavor, you can refrigerate for up to 2 hours. 3. While the chicken marinates, prepare the veggies and pineapple. In a large bowl, mix the diced pineapple, sliced red bell pepper, green bell pepper, and red onion wedges. Drizzle olive oil on top and season with salt and pepper. Toss everything well to coat. 1. Grab a large baking sheet. Place the marinated chicken thighs in the center. Give them some space to cook evenly. 2. Spread the seasoned pineapple and vegetable mixture around the chicken. Make sure everything is spread out for optimal roasting. 3. Put the sheet pan in your preheated oven. Bake for about 25-30 minutes. The chicken should be fully cooked when it reaches 165°F (75°C). The pineapples and veggies will look caramelized at the edges. 1. When the pan is out of the oven, sprinkle sesame seeds over the dish. This adds a nice crunch and flavor. 2. Let the dish rest for a few minutes to blend the flavors. Just before serving, top with freshly sliced green onions for extra freshness. Serve this delightful dish directly from the sheet pan for a homey feel, or transfer it to a platter. Adding lime wedges on the side can give it a zesty twist. Enjoy your meal! - To infuse great flavor, let the chicken marinate. - Use teriyaki sauce for deep taste. - Marinate for at least 15 minutes. - For best results, refrigerate for up to 2 hours. - Save time by marinating overnight. - Arrange chicken with space around each piece. - This helps the chicken cook evenly. - Toss vegetables well in oil to prevent burning. - Keep an eye on the oven for burning. - Use a meat thermometer to check chicken doneness. - Serve directly from the sheet pan for a fun look. - For a more elegant touch, transfer to a platter. - Artfully arrange chicken and vegetables. - Add lime wedges for a zesty kick. - Sprinkle sesame seeds just before serving for crunch. {{image_4}} You can change proteins in this dish. Use tofu for a vegetarian option. Shrimp works well too. Just adjust cooking times. For sauces, try sweet chili sauce or soy sauce. These will give a different taste but still be yummy. Want to spice it up? Add garlic powder or ginger. Fresh herbs like cilantro or basil also add a nice touch. For a tropical twist, swap the pineapple for mango or add both. This adds a fun sweetness to the dish. If you prefer, make this in a slow cooker. Cook on low for 4-6 hours. This makes the chicken super tender. Grilling is another fun option. Grill the chicken and veggies until cooked through. This adds a nice smoky flavor. To keep your Teriyaki Chicken Pineapple fresh, store your leftovers in the fridge. Use an airtight container to seal in flavor. This helps avoid any unwanted smells or drying out. Try to eat the leftovers within three days for the best taste. If you want to save some for later, freezing is a good option. Place the chicken and veggies in a freezer-safe bag or container. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the dish for up to three months. When it’s time to eat your leftovers, you have two good options: the microwave or the oven. If you use the microwave, place your food in a bowl. Cover it with a microwave-safe lid or wrap. Heat it in 30-second intervals until warm. Stir between each interval for even heating. If you prefer the oven, preheat it to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 minutes, or until warmed through. This method helps keep the texture nice and crispy. In the fridge, your Teriyaki Chicken Pineapple lasts for about three days. Make sure to check for any signs of spoilage like off smells or odd textures. In the freezer, it can last up to three months. After that, the taste may fade. Always label your containers with the date, so you know how long they’ve been stored. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. You can also look for visual cues. The chicken should be no longer pink inside. The juices should run clear when you cut into it. If it’s still pink, cook it a bit longer. Yes, you can use frozen chicken thighs! If you choose this option, defrost them first for best results. You can defrost chicken in the fridge overnight. This keeps the chicken safe to eat. If you need a quick method, use a microwave. Set it to the defrost setting. Once thawed, continue with the marination step in the recipe. If cooking from frozen, increase the cooking time to about 40-45 minutes. Check the internal temperature to ensure it's cooked through. This dish pairs well with several side dishes. Consider serving it with steamed rice or quinoa. Both will soak up the delicious teriyaki sauce. You can also add a fresh salad for crunch. A simple cucumber or cabbage salad works well. For drinks, try a light, crisp white wine or sparkling water with lime. Both will complement the sweet and savory flavors of the dish. In this blog post, we explored making Teriyaki Chicken with Pineapple. We covered the main ingredients, including chicken thighs, teriyaki sauce, and fresh pineapple. I shared step-by-step instructions to simplify the cooking process. We also discussed tips to enhance flavor, variations for creativity, and the best ways to store and reheat leftovers. Enjoying this dish can be fun and easy. You can make it your own with swaps and additions. Happy cooking!

Teriyaki Chicken Pineapple Sheet Pan

Get ready to impress with this mouthwatering Teriyaki Chicken Pineapple Sheet Pan Delight! This easy recipe combines juicy chicken thighs, sweet pineapple, and colorful bell peppers for a flavorful meal that’s perfect for any night of the week. Just marinate, toss, and bake for a simple yet vibrant dish that everyone will love. Click through for the full recipe and make dinner a breeze tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup teriyaki sauce (homemade or store-bought)

1 medium pineapple, peeled, cored, and diced into bite-sized chunks

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 large red onion, cut into wedges

2 tablespoons olive oil

1 tablespoon sesame seeds for garnish

2 green onions, thinly sliced for garnish

Salt and freshly ground black pepper to taste

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a medium mixing bowl, place the chicken thighs and pour over the teriyaki sauce, ensuring the chicken is thoroughly coated. Let them marinate for at least 15 minutes for good flavor, or for best results, refrigerate for up to 2 hours.

      While the chicken marinates, prepare the vegetables and pineapple. In a large bowl, combine the diced pineapple, sliced red bell pepper, sliced green bell pepper, and red onion wedges. Drizzle with olive oil and season with salt and pepper. Toss everything well until each piece is properly coated.

        Take a large baking sheet and arrange the marinated chicken thighs in the center, giving each piece some space for even cooking. Surround the chicken with the seasoned pineapple and vegetable mixture, spreading everything out for optimal roasting.

          Place the sheet pan in the preheated oven and bake for approximately 25-30 minutes, or until the chicken is thoroughly cooked (check that the internal temperature reaches 165°F / 75°C). The pineapple and vegetables should take on a slightly caramelized appearance at the edges.

            Once out of the oven, sprinkle sesame seeds over the entire dish, adding a delightful crunch and nutty flavor.

              Allow the dish to rest for a few minutes to let the flavors meld. Just before serving, add a finishing touch by garnishing with the freshly sliced green onions.

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

                  - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or transfer to a platter and arrange the chicken and vegetables artfully. Add lime wedges on the side for an extra zest. Enjoy!