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- 4 boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small red onion, sliced These main ingredients give the dish its great taste. The chicken thighs stay juicy, while pineapple provides a sweet touch. Bell peppers add crunch and color, making the dish bright and fun. - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon sesame oil The marinade brings all the flavors together. Soy sauce adds saltiness, and honey brings sweetness. Rice vinegar adds a slight tang. Garlic and ginger boost the taste with their strong flavors. Sesame oil adds a nutty richness that makes everything shine. - 1 tablespoon cornstarch (optional, for thickening sauce) - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Cornstarch helps thicken the sauce for a nice glaze. Green onions and sesame seeds add brightness and crunch when sprinkled on top. These toppings make the dish look extra special and inviting. 1. Preheat your oven to 400°F (200°C). This ensures even cooking. 2. Line a large sheet pan with parchment paper. It helps with easy cleanup. 3. In a large mixing bowl, whisk together the marinade ingredients. Combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. 4. Add sesame oil for a rich flavor. If you like a thicker sauce, mix in cornstarch. 1. Coat the chicken thighs with the marinade. Make sure they are well covered. 2. Season with a pinch of salt and pepper. This boosts the taste. 3. Marinate the chicken for at least 15 minutes. You can leave it for up to 30 minutes if you want more flavor. 1. Arrange the marinated chicken in the center of the sheet pan. 2. Surround it with pineapple chunks, red and green bell peppers, and sliced red onion. 3. Pour any leftover marinade over the chicken and veggies. 4. Roast in the oven for 25 to 30 minutes. Check that the chicken reaches 165°F (74°C). The veggies should be tender. 5. For a crispy finish, broil for the last 2-3 minutes. Watch closely to prevent burning. 6. When done, let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving. For tasty chicken, marinate for at least 15 minutes. If you have time, go for 30 minutes. This lets the flavors soak in well. Fresh pineapple gives a bright taste. Canned pineapple works too but may be sweeter. Choose what you like best. To check if the chicken is done, use a meat thermometer. It should read 165°F (74°C). This keeps your chicken safe to eat. For a nice caramelized finish, switch to broil for the last 2-3 minutes. Watch closely to avoid burning. Use parchment paper on your sheet pan. This makes cleanup quick and easy. After cooking, just toss it away. For leftovers, store in an airtight container. They last up to three days in the fridge. This keeps your food fresh and safe. {{image_2}} You can swap chicken thighs for chicken breasts. Chicken breasts cook faster, so check them early. If you want something plant-based, try tofu. Just press it to remove excess water. Shrimp is also a great option. It cooks quickly and adds a nice flavor. Feel free to mix in other veggies. Broccoli, snap peas, and carrots work well. Use seasonal veggies to keep it fresh. In summer, try zucchini or asparagus. In fall, consider butternut squash or Brussels sprouts. This adds variety and nutrition. You can change the marinade to fit your taste. Add chili paste for heat or more honey for sweetness. Try orange juice for a citrus twist. For garnishes, use cilantro or chopped peanuts for a crunch. These small changes can create a whole new dish. You can store your sheet-pan teriyaki chicken and pineapple in the fridge for up to four days. To keep it fresh, place the leftovers in an airtight container. Make sure to seal it tightly to prevent moisture loss or any unwanted odors. If you have extra sauce, store it separately to keep everything nice and juicy. If you want to save some for later, freezing works great. Portion the chicken and veggies into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date, and they can last up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes or until hot. You can also microwave it for a quick meal, but the oven gives better texture. Leftovers are a chance to get creative. You can chop the chicken and veggies and toss them into fried rice or a stir-fry. Adding them to a salad with some greens makes a fresh lunch. You can even use the teriyaki chicken as a filling for tacos. Just warm it up, add some toppings, and enjoy a new dish! Use a meat thermometer to check the chicken's temperature. It should reach 165°F (74°C). This means it is safe to eat. Look for clear juices running from the chicken. The meat should no longer be pink inside. These cues help you avoid undercooked chicken. Yes, meal prepping this dish is easy. First, marinate the chicken and store it in the fridge. You can do this a day ahead. For effective meal prep, pack the chicken and veggies in separate containers. Use airtight containers to keep them fresh. Glass containers work well for storage. Try serving this dish with steamed rice or quinoa. Both will soak up the tasty sauce. You can also add a simple salad for crunch. Consider roasted veggies for extra flavor. The sweet pineapple pairs well with fresh greens. You learned how to make a tasty Sheet-Pan Teriyaki Chicken with Pineapple. By using simple ingredients and easy steps, you can create a flavorful meal loved by all. Remember, marinating the chicken boosts flavor. Don't forget about storage tips to keep leftovers fresh for future meals. This dish is flexible—swap proteins or veggies as you like. Enjoy your cooking and make it your own. Your kitchen adventures with this recipe are just beginning!

Sheet-Pan Teriyaki Chicken & Pineapple

Savor the delicious flavors of this easy Sheet-Pan Teriyaki Chicken & Pineapple recipe! With tender chicken thighs, sweet pineapple, and colorful bell peppers, this dish is bursting with taste and is ready in just 45 minutes. Perfect for a quick weeknight dinner, it’s both healthy and satisfying. Click through to explore the full recipe and bring this delightful meal to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small red onion, sliced

3 tablespoons soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon sesame oil

1 tablespoon cornstarch (optional, for thickening sauce)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

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

    In a large mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. If you prefer a thicker sauce, add the cornstarch and mix until fully dissolved.

      Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Season with a little salt and pepper. Allow the chicken to marinate for at least 15 minutes (or up to 30 minutes for more flavor).

        Arrange the marinated chicken thighs in the center of the sheet pan. Surround the chicken with the pineapple chunks, sliced red and green bell peppers, and sliced red onion.

          Pour any remaining marinade over the chicken and vegetables.

            Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

              For a caramelized finish, switch the oven to broil for the last 2-3 minutes, keeping a close eye to avoid burning.

                Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

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