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- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce - 1 cup fresh pineapple, diced - 2 bell peppers (red and yellow), sliced - 1 red onion, sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - Green onions, sliced (for garnish) - Sesame seeds (optional, for garnish) Gathering the right ingredients is key to making this dish shine. The boneless, skinless chicken thighs are juicy and tender. They soak up the teriyaki sauce perfectly, making each bite flavorful. The fresh pineapple adds a sweet twist that balances the savory chicken. I love using bright bell peppers and red onion for color and taste. They roast beautifully and add a nice crunch to the dish. Don't forget to reserve some pineapple for garnish! It not only looks great but enhances the flavor too. You will need olive oil to toss the vegetables. Garlic and ginger powders bring depth to the sauce and chicken. Salt and pepper help to enhance all the other flavors. For a lovely finish, slice up some green onions and sprinkle sesame seeds on top. They add texture and a pop of flavor. With these ingredients, you set the stage for a quick and tasty meal that everyone will love! - Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This makes cleanup easy. - In a mixing bowl, combine 1 cup of teriyaki sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Add salt and pepper to taste. Mix well. - Take 4 boneless, skinless chicken thighs and add them to the bowl. Coat them well in the teriyaki marinade. - Let the chicken marinate for at least 15 minutes. If time allows, refrigerate for up to an hour for better flavor. - After marinating, place the chicken thighs in the center of the sheet pan. - Surround the chicken with 2 sliced bell peppers and 1 sliced red onion. Add 1 cup of diced pineapple too. - Drizzle any leftover teriyaki sauce over everything on the sheet pan. - Bake in the preheated oven for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). It should look caramelized. - Once done, take it out and let it rest for a few minutes. This helps keep the chicken juicy. - Achieving perfect caramelization: To get that nice golden color, make sure your oven is hot. Bake the chicken and veggies at 400°F. This high heat helps caramelize the sugars in the teriyaki sauce and the pineapple. Check the chicken at 25 minutes. If it looks golden, it's time to take it out. - Ensuring chicken stays juicy: Marinating the chicken makes a big difference. Use the teriyaki sauce and let it sit for at least 15 minutes. You can also refrigerate it for an hour for extra flavor. This keeps the chicken moist while cooking. - Creative plating ideas: You can serve right from the sheet pan for a rustic feel. For a fancier look, plate the chicken on a nice dish. Arrange the colorful veggies and pineapple around the chicken. This makes a great visual treat. - Best sides to pair with teriyaki chicken: Rice is a classic choice. White or brown rice complements the dish well. You could also serve it with a simple green salad. This adds freshness to your meal and balances the sweet flavors. - Adding heat with spices: If you enjoy a bit of spice, add red pepper flakes to the teriyaki sauce. Just a pinch can make a big difference. You can also try chili powder for a different heat level. - Incorporating different vegetables: Feel free to mix in other veggies! Zucchini or snap peas work great. They cook quickly and add more color. Seasonal veggies are also a fun option to keep things fresh and interesting. {{image_2}} You can easily swap chicken for tofu. Use firm tofu for the best results. Press it to remove extra water. Then, cut it into cubes. Marinate the tofu just like the chicken. Bake it until golden. Shrimp is another great choice. It cooks quickly and adds a seafood twist. Use large shrimp for this recipe. Toss them in the marinade for a short time. Bake them until they turn pink and opaque. If you do not have bell peppers, try zucchini or carrots. They add crunch and color. You can also use broccoli or snap peas for a fresh taste. Seasonal vegetables like asparagus or green beans work well too. They bring a different flavor to the dish. Choose what's fresh at your local market for the best taste. You can make your own teriyaki sauce. Combine soy sauce, honey, garlic, and ginger in a pot. Heat until it thickens. Adjust the sweetness to your liking. If you're short on time, store-bought sauce is fine. Look for one with no artificial ingredients. But making it at home gives a fresher taste. Plus, you can customize it to your personal preference. To keep your teriyaki chicken and pineapple fresh, store leftovers in the fridge. Use an airtight container for best results. This helps keep out air and moisture. Make sure to cool the dish before sealing it. It helps maintain flavor and texture. If you want to freeze this dish, wait until it cools completely. Place it in a freezer-safe bag or container. Squeeze out any extra air to prevent freezer burn. When ready to eat, thaw the dish overnight in the fridge. Reheat in the oven or microwave until hot. In the fridge, teriyaki chicken lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage before eating. If it smells bad or looks off, it's best to throw it away. You can use soy sauce mixed with honey or brown sugar. This mix gives a sweet and salty flavor. You can also try hoisin sauce for a similar taste. If you want a kick, add some red pepper flakes. Yes, you can prep this dish in advance. Marinate the chicken and chop the veggies. Store them in the fridge for up to 24 hours. Just bake it when you are ready to eat. It saves time on busy nights. While it is not required, marinating adds great flavor. If you have time, let the chicken sit in the sauce for at least 15 minutes. For deeper flavor, marinate for an hour or more. Teriyaki chicken pairs well with rice or quinoa. You can also serve it with steamed veggies. A simple salad can add freshness and crunch. For a fun twist, try it in lettuce wraps. To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option now. Check the label to be sure. You can also use tamari sauce, which is a gluten-free soy sauce alternative. This recipe showcases tender chicken thighs paired with colorful veggies and vibrant teriyaki sauce. You’ve learned easy steps for marinating, baking, and serving. I shared tips to keep your chicken juicy and flavorful. Plus, I covered variations for proteins, sauces, and veggies. With simple storage instructions, your leftovers stay fresh. Now, you can enjoy a tasty meal that suits your style. Explore alternatives and make this dish your own. Cooking can be fun and easy with the right ingredients!

Teriyaki Chicken Pineapple Sheet Pan

Elevate your dinner with this Tropical Teriyaki Chicken & Pineapple Delight! This easy recipe features juicy chicken thighs marinated in teriyaki sauce and baked with colorful bell peppers and fresh pineapple for a burst of flavor. Perfect for a quick family meal, love how simple it is to prepare and serve! Click through to discover this delightful recipe that will transport your taste buds to a tropical paradise!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup teriyaki sauce

1 cup fresh pineapple, diced (reserve some for garnish)

2 bell peppers (red and yellow), sliced

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Green onions, sliced (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the teriyaki sauce, garlic powder, ginger powder, salt, and pepper. Mix well.

      Add the chicken thighs to the bowl and coat them thoroughly with the teriyaki marinade. Let it sit for at least 15 minutes (or refrigerate for an hour for more flavor).

        While the chicken is marinating, prepare the vegetables. Toss the sliced bell peppers and red onion in a bowl with olive oil, and season with salt and pepper. Set aside.

          After marinating, place the coated chicken thighs in the center of the sheet pan. Surround them with the mixed bell peppers, onions, and diced pineapple.

            Drizzle any remaining teriyaki sauce over everything on the sheet pan.

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

                Remove from the oven and let it rest for a few minutes. Garnish with additional fresh pineapple, sliced green onions, and sprinkle sesame seeds on top if desired.

                  Serve directly from the pan for a rustic presentation, or plate up individual servings by placing a chicken thigh on each plate, surrounded by colorful veggies and pineapple.

                    Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4