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To make Sheet-Pan Teriyaki Pineapple Chicken, gather these fresh and vibrant ingredients: - 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1 bell pepper (either red or yellow), sliced into strips - 1 cup snap peas, trimmed - 1 small red onion, thinly sliced - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 1 tablespoon honey (or maple syrup for a vegan option) - Salt and pepper to taste - 2 tablespoons sesame seeds, for garnish - Fresh cilantro, for garnish This mix of ingredients brings bold flavors and bright colors to your dish. The chicken thighs provide a tender base, while the pineapple adds a sweet twist. Snap peas and bell peppers give crunch and color. The teriyaki sauce adds a savory depth, making every bite flavorful. Don't forget the ginger and garlic for an extra kick! - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. - In a small bowl, combine: - 1/2 cup teriyaki sauce - 2 tablespoons sesame oil - 1 tablespoon minced fresh ginger - 3 cloves minced garlic - 1 tablespoon honey Whisk these ingredients until smooth and set aside. This sauce adds a tasty flavor to the chicken and veggies. - Pat 4 boneless, skinless chicken thighs dry with a paper towel. - Season both sides with salt and pepper. - Place the chicken in the center of the sheet pan. Now, surround the chicken with: - 1 cup fresh pineapple chunks - 1 sliced bell pepper (red or yellow) - 1 cup trimmed snap peas - 1 thinly sliced small red onion Make sure the veggies are spread out evenly. - Drizzle the prepared sauce over the chicken and vegetables. - Toss the veggies gently to coat them in the sauce. Now, bake the sheet pan in the oven for 25-30 minutes. Stir the vegetables halfway through to help them cook evenly. Make sure the chicken reaches an internal temperature of 165°F (75°C). - For a caramelized finish, switch the oven to broil for the last 2-3 minutes. Watch closely as this step adds great flavor. - Once done, remove the pan from the oven. Let the dish rest for 5 minutes. - Before serving, sprinkle 2 tablespoons of sesame seeds and fresh cilantro over the top for a bright finish. This dish looks great and tastes even better! - Ensuring chicken reaches 165°F: Use a meat thermometer to check the chicken's temperature. Insert it into the thickest part of the thigh. This ensures the chicken is safe to eat and juicy. - Tossing vegetables for even cooking: Halfway through baking, stir the vegetables. This helps them cook evenly. It also allows the flavors to mix well with the chicken and sauce. - Presentation ideas for rustic or elegant serving: For a rustic feel, serve directly from the sheet pan. This makes for a fun and casual meal. For a more elegant look, transfer the chicken and vegetables to a large platter. - Adding lime wedges for freshness: Place lime wedges on the side. Guests can squeeze lime over their servings. This adds brightness and enhances the flavors of the dish. - Vegan options for sauce: Replace honey with maple syrup for a vegan-friendly sauce. It gives the same sweet touch without animal products. - Alternative vegetables to use: Feel free to swap in your favorite veggies. Broccoli, zucchini, or asparagus work well. These add different flavors and nutrients to your meal. {{image_4}} You can switch the chicken thighs for chicken breast. Chicken breast is leaner but still tasty. If you want a plant-based option, use tofu. Tofu soaks up the flavors well. Press it before cooking to remove excess water. This helps the tofu get crispy and flavorful. You can make your own teriyaki sauce at home. Just mix soy sauce, brown sugar, and rice vinegar. Add garlic and ginger for great taste. If you like heat, add chili flakes or a splash of sriracha. This adds a spicy kick to your dish. Feel free to swap the vegetables in this recipe. Broccoli is a great choice for crunch. Zucchini adds a nice texture and absorbs the sauce well. Asparagus also works beautifully and cooks quickly. Mix and match your favorite veggies for a personal touch. To keep your Sheet-Pan Teriyaki Pineapple Chicken fresh, store leftovers properly. First, let the dish cool down to room temperature. Then, place the chicken and veggies in an airtight container. This helps prevent air from making your food soggy. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you are ready to eat leftovers, reheating is key. The best way to reheat this dish is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. This method helps the flavors stay strong and the chicken juicy. If you want to save some for later, freezing is easy. Portion out servings into individual containers. Make sure the containers are freezer-safe. Label them with the date so you know when you made them. You can freeze the chicken and veggies for up to three months. To reheat, thaw overnight in the fridge before warming in the oven. Enjoy your meal without losing any taste! You can use soy sauce mixed with honey for a quick fix. This gives you a similar sweet and salty taste. If you like a kick, add a splash of rice vinegar or sriracha. You can also make your own teriyaki sauce. Mix soy sauce, brown sugar, garlic, and ginger. This homemade option is easy and fresh. Yes, you can prepare this dish ahead of time. Marinate the chicken in the teriyaki sauce for a few hours or overnight in the fridge. This makes the chicken more flavorful. When you're ready to cook, just add the vegetables and bake. If you have leftovers, you can store them in the fridge. Reheat them in the oven or microwave when you're ready to eat. This meal stays fresh for about 3-4 days in the fridge. Store it in an airtight container to keep it tasty. Make sure to eat it within this time for the best flavor and safety. This dish pairs well with rice or quinoa. The grains soak up the sauce nicely. You can also serve it with a simple salad or steamed broccoli. The bright flavors of the veggies balance the sweet chicken. For a fun twist, try serving it with warm tortillas for a wrap-style meal. This blog post covered a delicious recipe for Sheet-Pan Teriyaki Pineapple Chicken. You learned about the key ingredients, step-by-step instructions, and helpful tips. We explored variations and storage info to suit your needs. Try making it with your favorite veggies or protein. Enjoy the sweet and savory flavors while keeping it simple. Cooking at home can be fun and rewarding. I hope you enjoy creating this dish as much as I do!

Sheet-Pan Teriyaki Pineapple Chicken

Delight your taste buds with this easy sheet-pan teriyaki pineapple chicken recipe! Combining juicy chicken thighs, fresh pineapple, and colorful veggies, this one-pan meal is perfect for busy nights. With just a few simple ingredients and minimal cleanup, you'll have a flavorful dinner ready in no time. Click through for the full recipe and bring some tropical flair to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks

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

1 cup snap peas, trimmed

1 small red onion, thinly sliced

1/2 cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1 tablespoon honey (substitute with maple syrup for a vegan option)

Salt and pepper to taste

2 tablespoons sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). For easy cleanup, line a large sheet pan with parchment paper.

    In a small mixing bowl, combine the teriyaki sauce, sesame oil, minced ginger, garlic, and honey; whisk until well-blended and set aside.

      Take the chicken thighs and pat them dry using a paper towel. Season both sides generously with salt and pepper. Place them in the center of the lined sheet pan.

        Surround the chicken with the fresh pineapple chunks, sliced bell pepper, snap peas, and red onion. Distribute the vegetables evenly around the chicken.

          Drizzle the prepared teriyaki sauce mixture over the chicken and vegetables, ensuring everything is well-coated. Gently toss the vegetables with your hands to evenly distribute the sauce.

            Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked. At the halfway mark, stir the vegetables to promote even roasting.

              For an added layer of flavor, you can switch the oven to broil for the last 2-3 minutes. This will help caramelize the chicken and vegetables, enhancing their taste.

                Once baked, remove the sheet pan from the oven and allow the dish to rest for 5 minutes before serving.

                  Just before serving, sprinkle sesame seeds over the top and finish with freshly chopped cilantro for a vibrant garnish.

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                      - Presentation Tips: Serve the chicken and vegetables directly from the sheet pan for a rustic feel, or transfer them to a large serving platter for a more elegant presentation. For an extra touch of freshness, include lime wedges on the side for guests to squeeze over their portions.