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For this dish, you need just a few key items. These ingredients create a tasty meal that everyone will love. Here’s what you need: - 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1 bell pepper (red or yellow), sliced - 1 red onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/3 cup low-sodium soy sauce - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening) - Salt and pepper to taste These ingredients mix well to give you great flavor and a colorful plate. You can change this recipe to fit your taste. Here are some optional ingredients you might want to add: - Other vegetables like broccoli or snap peas - Pineapple juice for extra sweetness - Chili flakes for a spicy kick - Fresh herbs like cilantro or basil for added freshness Feel free to get creative! Mix in what you like best. Garnishes add a nice touch to your finished dish. Here are a few ideas: - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) - A sprinkle of black pepper or red pepper flakes These little extras make your meal look and taste even better. Enjoy making your Sheet-Pan Pineapple Teriyaki Chicken fun and tasty! Start by preheating your oven to 400°F (200°C). This step helps cook everything evenly. In a small bowl, mix the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Whisk until all ingredients blend well. Next, take your chicken thighs and place them in a large bowl or zip-top bag. Pour half of the teriyaki marinade over the chicken. Let it sit for at least 15 minutes. This quick marination helps the chicken absorb flavors. While the chicken marinates, prepare your vegetables. Slice the bell pepper and red onion. Cut the fresh pineapple into bite-sized chunks. Arrange the sliced bell pepper, onion, and pineapple on a large sheet pan. Drizzle a bit of olive oil over them and season with salt and pepper. Remove the chicken from the marinade and place it on the sheet pan. Spread the chicken among the vegetables and pineapple. Pour the remaining teriyaki marinade over everything. For a thicker sauce, add the cornstarch mixed with water at this stage. Now, it's time to bake! Place the sheet pan in the preheated oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). Once done, take the pan out and let it rest for a few minutes. This helps the juices settle. Then, slice the chicken and serve it on plates. Drizzle any extra sauce from the pan over the top. Garnish with sliced green onions and a sprinkle of sesame seeds. Enjoy this tasty dish! To marinate chicken well, you need a good mix of flavors. Start with the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Whisk these together in a bowl until smooth. Then, place the chicken thighs in a large bowl or a zip-top bag. Pour half of the marinade over the chicken. Make sure it covers all parts. Let it sit for at least 15 minutes. For more flavor, you can marinate longer, up to two hours. Just keep it in the fridge to stay safe. When using a sheet pan, arrange your ingredients so they cook evenly. Start with the vegetables. I like to use red onion, bell pepper, and pineapple. Slice them up and spread them out on the pan. Drizzle with olive oil and sprinkle with salt and pepper. This helps them roast nicely. Next, place the marinated chicken on top of the veggies. Pour the rest of the marinade over everything. This method keeps the chicken juicy and the veggies tender. To make a great teriyaki sauce, balance is key. The soy sauce gives saltiness, while honey or maple syrup adds sweetness. Rice vinegar adds tang, and sesame oil gives a nutty flavor. For a thicker sauce, mix cornstarch with water and add it to the marinade just before baking. This will help the sauce cling to the chicken and veggies. Always taste before adding more salt or sweetener. Adjust it to your liking! {{image_2}} If you want to switch things up, try using other proteins. Chicken thighs are great, but you can also use chicken breasts. They cook a bit faster, so keep an eye on them. Pork tenderloin is another tasty choice. It pairs well with the sweet teriyaki sauce. For a lighter option, shrimp cooks quickly and soaks up flavor nicely. Just make sure to adjust the cooking time to avoid overcooking. You can mix and match vegetables for fun flavors and textures. Broccoli florets add a nice crunch and soak up the sauce well. Snap peas bring a sweet snap and vibrant color to the dish. Carrots, sliced thin, add natural sweetness and color. Zucchini is another great choice; it cooks quickly and gets tender. Just remember to keep the veggies in similar sizes for even cooking. Want a vegan twist? Use tofu as a protein substitute. Firm tofu works best; just press it to remove excess moisture. You can also use tempeh for a nutty flavor and chewy texture. Instead of honey, use maple syrup or agave nectar for sweetness. You can add more veggies like mushrooms or eggplant to make it heartier. The teriyaki sauce will still shine through, making it a delicious meal for everyone. After you enjoy your meal, let the leftovers cool down. Place them in an airtight container. This keeps the chicken and veggies fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you reheat your leftovers, the oven is best. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover it with foil to keep moisture. Heat for about 15-20 minutes, or until warm. This keeps the flavors rich and the chicken tender. To freeze, first, cool your leftovers completely. Then, place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use chicken breasts. However, thighs are juicier. Chicken breasts may dry out faster. If you choose breasts, cook them for less time. Check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C). This helps ensure safety and taste. You can tell the chicken is done by checking its color. It should be opaque and white inside. Using a meat thermometer is best. Insert it into the thickest part of the chicken. When it reads 165°F (74°C), the chicken is safe to eat. Let it rest a few minutes before slicing. This allows juices to settle, making it tender. This dish pairs well with rice or quinoa. You can also serve it with steamed veggies. A simple green salad adds freshness. For a fun twist, try it with noodles. Each option complements the sweet teriyaki flavor. You can get creative with sides based on your taste. You learned about the key ingredients and steps to make Sheet-Pan Pineapple Teriyaki Chicken. Customizing it with optional ingredients and garnishes can add your special touch. You also discovered tips for perfect marinating and cooking. This dish can fit different diets with easy swaps. In the end, this recipe is tasty, fun, and simple. You can impress your family or friends with it. Enjoy cooking and making this meal your own!

Sheet-Pan Pineapple Teriyaki Chicken

Savor the delicious flavors of sheet-pan pineapple teriyaki chicken with this easy recipe! Perfect for weeknight dinners, this dish combines juicy chicken thighs with sweet pineapple and colorful veggies, all baked together in a flavorful teriyaki sauce. It's simple to make and clean-up is a breeze. Click through to explore the full recipe and bring a taste of the tropics to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks

1 bell pepper (red or yellow), sliced

1 red onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/3 cup low-sodium soy sauce

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.

      Place the chicken thighs in a large bowl or a zip-top bag, and pour half of the teriyaki marinade over them. Let it marinate for at least 15 minutes.

        On a large sheet pan, arrange the sliced bell pepper, red onion, and pineapple chunks. Drizzle with a bit of olive oil and season with salt and pepper.

          Remove the chicken from the marinade and place it on the sheet pan among the vegetables and pineapple.

            Pour the remaining teriyaki marinade over the chicken and vegetables. If you prefer a thicker sauce, add the cornstarch slurry at this point.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

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

                  Serve the chicken and vegetables on plates, drizzling any excess sauce from the pan over the top. Garnish with sliced green onions and sesame seeds before enjoying!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4