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For this dish, I use: - 1.5 lbs chicken thighs, boneless and skinless - ½ cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - Salt and pepper to taste The chicken thighs bring rich flavor and stay juicy. Marinating them in teriyaki sauce adds a sweet and savory touch. I always use sesame oil, as it enhances the dish's aroma. This dish needs fresh and colorful ingredients: - 1 medium pineapple, peeled, cored, and diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 4 green onions, chopped Pineapple adds a sweet burst. The bell peppers give crunch and color. Snap peas provide a crisp texture. Green onions finish the dish with freshness. For the perfect base, gather: - 1 cup jasmine rice, rinsed - 2 tablespoons olive oil - Toasted sesame seeds for garnish Jasmine rice is fragrant and pairs well with teriyaki flavors. Rinsing it helps to remove excess starch, making it fluffy. Olive oil adds richness, and toasted sesame seeds give a nice crunch when served. First, preheat your oven to 400°F (200°C). This step warms the oven for even cooking. While it heats, gather all your ingredients. You will need chicken, rice, pineapple, and colorful veggies. In a bowl, add 1.5 pounds of chicken thighs. Pour in ¼ cup of teriyaki sauce and 2 tablespoons of sesame oil. Add salt and pepper to your taste. Mix it well. Let the chicken sit for about 10 minutes. This helps the flavors soak in. In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add 1 cup of rinsed jasmine rice. Lower the heat, cover the pot, and let it simmer for 15 minutes. After that, fluff the rice with a fork. Set it aside for later. Take a large baking sheet. Spread the marinated chicken evenly on it. Now, add your diced pineapple, sliced red and yellow bell peppers, and snap peas around the chicken. It will look colorful and inviting! Drizzle the rest of the teriyaki sauce over the chicken and veggies. Toss everything slightly to coat. Place your sheet pan in the preheated oven. Bake for 25-30 minutes. The chicken should reach 165°F (75°C) when done, and the veggies need to be tender. After baking, let the sheet pan cool for a few minutes. Serve the chicken and veggies over the fluffy jasmine rice. Mix in the sweet pineapple for a burst of flavor. Top it off with chopped green onions and toasted sesame seeds for a lovely crunch. Enjoy your meal! Marinating the chicken brings out great flavor. Start by mixing chicken thighs with teriyaki sauce, sesame oil, salt, and pepper. Let it sit for at least 15 minutes. For the best taste, marinate longer, up to 24 hours in the fridge. This allows the sauce to soak in. Using a zip-top bag makes it easy to mix and coat the chicken. To get fluffy jasmine rice, rinse it well before cooking. This removes excess starch. Next, use a 2:1 water-to-rice ratio. Bring water to a boil, then add the rinsed rice. Cover and lower the heat. Simmer for about 15 minutes. Don't lift the lid while it cooks. Once done, let it sit for five minutes, then fluff with a fork. This method makes the rice light and airy. Sheet pan cooking is simple and effective. Start with a large baking sheet for even heat. Spread the marinated chicken and veggies evenly. This allows airflow and helps everything cook evenly. Drizzle extra teriyaki sauce over the top for more flavor. Bake at 400°F (200°C) for 25-30 minutes. Check the chicken’s internal temperature to ensure it hits 165°F (75°C). Let it rest before serving. This helps keep the juices in. {{image_2}} For this dish, chicken thighs are tasty, but you can switch it up. Try using chicken breasts for a leaner option. If you prefer seafood, shrimp works well too. Just keep an eye on cooking time. Tofu is a great choice for a plant-based meal. It absorbs flavors well and adds protein. You can change the veggies in this recipe based on what you like. Broccoli adds a nice crunch and pairs well with teriyaki. Carrots bring sweetness and color. Zucchini can also be a fun addition. You can use any mix of your favorite vegetables. Just make sure they cook evenly and add color to the dish. While store-bought teriyaki sauce is easy, making your own is simple and fun. Combine soy sauce, honey, garlic, and ginger for a quick mix. You can also add some cornstarch to thicken it. For a twist, try adding pineapple juice for extra sweetness. Adjust the flavors to fit your taste. After you make your Teriyaki chicken pineapple rice sheet pan, let it cool for 20 minutes. This step helps avoid condensation in your storage container. Use an airtight container to keep it fresh. Store the dish in the fridge for up to four days. If you want to keep it longer, freezing is a great option. To reheat your leftovers, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and rice in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warm. If using a microwave, place the food in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. Freezing is easy and great for meal prep. Divide the dish into single-serving portions. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Label each container with the date. You can freeze the dish for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use different types of rice. Jasmine rice works well, but you can also try basmati or long-grain rice. Just remember to adjust the water amount and cooking time based on the rice you choose. Brown rice is another option, but it takes longer to cook. Always check the package for the best cooking instructions. You can add many vegetables to this dish. Broccoli, carrots, or zucchini fit nicely. If you like leafy greens, try spinach or bok choy. Just cut them into small pieces for even cooking. Feel free to mix and match your favorites. The key is to keep the cooking time in mind, so they cook through. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into a piece of chicken. The meat should be white, not pink. The juices should run clear. Always ensure your chicken is fully cooked for safety. This guide covered how to create a tasty sheet pan meal using simple steps and ingredients. We explored marinades, rice cooking tips, and storage methods. You can mix things up with different proteins and veggies. Remember, cooking is fun. Feel free to experiment with flavors and make it your own. Enjoy your delicious meal and share it with loved ones. You now have the skills to succeed!

Teriyaki Chicken Pineapple Rice Sheet Pan

Elevate your dinner game with this delicious teriyaki chicken pineapple rice sheet pan recipe! Packed with tender chicken, vibrant veggies, and sweet pineapple, this easy one-pan meal is perfect for busy weeknights. Just marinate, bake, and serve over fluffy jasmine rice for a satisfying dish everyone will love. Click through to discover how to make this flavor-packed meal in just one hour!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

1 cup jasmine rice, rinsed

1 medium pineapple, peeled, cored, and diced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas

4 green onions, chopped

½ cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

2 tablespoons olive oil

Salt and pepper to taste

Toasted sesame seeds for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a bowl, combine the diced chicken thighs with 1/4 cup of teriyaki sauce, sesame oil, salt, and pepper. Let it marinate while preparing the other ingredients.

      Prepare the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed jasmine rice, reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

        Assemble the Sheet Pan: On a large baking sheet, spread the marinated chicken evenly. Add the diced pineapple, sliced bell peppers, and snap peas around the chicken.

          Add Teriyaki Sauce: Drizzle the remaining teriyaki sauce over the chicken and vegetables. Toss slightly to combine and ensure everything is evenly coated.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the veggies are tender.

              Combine with Rice: Remove the sheet pan from the oven and let it cool for a few minutes. Serve the baked chicken and vegetables over a bed of jasmine rice, ensuring to mix in the pineapple for sweetness.

                Garnish: Sprinkle with chopped green onions and toasted sesame seeds for an extra crunch.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 4