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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1 bell pepper (red or yellow), sliced - 1 cup snap peas - 1 small red onion, 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 The chicken thighs are the heart of this dish. They stay moist and tender. Fresh pineapple adds sweetness and tang. The bell pepper and snap peas provide crunch and color. Each vegetable brings its flavor to the mix, creating a delicious medley. - Large sheet pan - Parchment paper - Mixing bowl - Whisk - Paper towels - Knife and cutting board Having the right tools makes cooking easier. The sheet pan holds everything together. Parchment paper helps with cleanup. A mixing bowl and whisk are needed for the sauce. - Chicken thighs can be swapped with chicken breasts. - Pineapple can be replaced with mango or peaches. - Use any color bell pepper, or skip it entirely. - If you don't have snap peas, use green beans instead. - Maple syrup can replace honey for a vegan option. Substituting ingredients can change the dish’s flavor. Try different fruits and veggies to find your favorite combo. 1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper. This helps with cleanup later. 2. In a small bowl, mix the teriyaki sauce, sesame oil, ginger, garlic, and honey. Whisk until combined and set aside. 3. Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. Place them in the center of the sheet pan. 4. Arrange the fresh pineapple chunks, sliced bell pepper, snap peas, and red onion around the chicken. 1. Pour the teriyaki sauce mixture evenly over the chicken and veggies. Toss the veggies gently to coat them. 2. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). 3. Stir the vegetables halfway through the cooking time. This helps them roast evenly. 4. For added flavor, switch your oven to broil for the last 2-3 minutes. This caramelizes the chicken and veggies. 5. Once done, remove the pan from the oven. Let it rest for 5 minutes before serving. - Use a meat thermometer to check the chicken’s temperature. This ensures it is safe to eat. - If your chicken is thin, start checking at 20 minutes. You want juicy, tender meat. - Letting the dish rest helps the juices redistribute. This makes every bite more flavorful. - Garnish with sesame seeds and fresh cilantro for an appealing look. Enjoy your vibrant meal! To cook chicken thighs well, start by drying them with a paper towel. This helps the skin crisp up. Season the chicken with salt and pepper on both sides. This simple step boosts flavor. Always use a meat thermometer to check the internal temperature. Chicken should reach 165°F (75°C) to be safe to eat. If you want extra crispiness, broil the chicken for a few minutes at the end. Combine teriyaki sauce, sesame oil, fresh ginger, garlic, and honey in a bowl. This mix adds depth and sweetness. Pour this sauce over the chicken and veggies. Toss the veggies to coat them well. This ensures every bite bursts with flavor. If you want more tang, add lime juice before serving. Fresh herbs like cilantro also enhance the taste. Serve your teriyaki chicken directly from the sheet pan for a casual meal. You can also move it to a big serving platter for a special touch. For sides, try jasmine rice or quinoa to soak up the sauce. Steamed broccoli or a fresh salad pairs nicely too. For a fun twist, serve lime wedges to squeeze over the dish. {{image_2}} You can easily make this dish vegetarian or vegan. Replace the chicken thighs with tofu or tempeh. Use firm tofu for the best texture. Cut it into cubes and marinate in the teriyaki sauce mix. For a vegan option, swap honey for maple syrup. This keeps the dish sweet and delicious. If chicken isn’t your thing, try other proteins. Shrimp or salmon works well. For shrimp, adjust the cooking time. They cook faster than chicken, so watch them closely. For salmon, place it skin-side down on the pan. This adds great flavor and keeps it moist. Feel free to swap out veggies. Instead of bell peppers, try zucchini or broccoli. Both add great color and crunch. You might also use carrots or mushrooms for extra flavor. Just remember to cut all veggies into even pieces for even cooking. After enjoying your Sheet-Pan Teriyaki Pineapple Chicken, let the leftovers cool. Store them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken from the veggies to keep everything fresh. To reheat the chicken and veggies, use your oven or microwave. If you choose the oven, preheat it to 350°F (175°C) and place the food in a baking dish. Heat for about 15 minutes or until warm. If using the microwave, cover the dish and heat in short intervals. Check every minute to avoid overcooking. You can freeze leftovers for a quick meal later. Place the chicken and veggies in a freezer-safe bag or container. Be sure to remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. To enjoy, thaw it in the fridge overnight before reheating. Yes, you can use frozen chicken thighs. Thaw them completely before cooking. If you cook them from frozen, increase the baking time by about 10 to 15 minutes. Ensure the chicken reaches 165°F for safety. This dish pairs well with rice or quinoa. You can also serve it with a side salad. For a fun twist, try it with crispy wontons or steamed dumplings. Leftovers from this dish last about 3 to 4 days in the fridge. Store them in an airtight container. Always check for any off smells before eating. Absolutely! To make your own teriyaki sauce, mix soy sauce, honey, garlic, and ginger. You can adjust the sweetness and saltiness to your taste. This way, you can create a sauce that fits your diet perfectly. This article covered how to make Sheet-Pan Teriyaki Pineapple Chicken. We looked at key ingredients, step-by-step instructions, and tips for great results. I shared ways to customize your meal with variations and storage tips for leftovers. In conclusion, making this dish is simple and fun. You can enjoy delicious flavors while easily adapting it to your tastes. With the right steps, you’ll have a meal everyone loves. Happy cooking!

Sheet-Pan Teriyaki Pineapple Chicken

Get ready to impress at dinner with this easy sheet-pan teriyaki pineapple chicken recipe! Juicy chicken thighs, vibrant veggies, and sweet pineapple come together for a delicious one-pan meal your family will love. With simple ingredients and quick prep, you'll have a flavorful dish on the table in no time. Click through to discover how to make this healthy and satisfying meal, perfect for busy weeknights!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks

1 bell pepper (red or yellow), sliced

1 cup snap peas

1 small red onion, 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

Instructions
 

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.

    In a small bowl, whisk together the teriyaki sauce, sesame oil, ginger, garlic, and honey. Set aside.

      Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper. Place them in the center of the prepared sheet pan.

        Arrange the pineapple chunks, sliced bell pepper, snap peas, and red onion around the chicken on the sheet pan.

          Pour the teriyaki sauce mixture evenly over the chicken and the vegetables. Toss the vegetables gently to coat them in the sauce.

            Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Stir the vegetables halfway through cooking for even roasting.

              If desired, switch the oven to broil for the last 2-3 minutes to caramelize the chicken and veggies for added flavor.

                Remove from the oven and let it rest for 5 minutes before serving.

                  Garnish with sesame seeds and fresh cilantro before serving.

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

                      - Presentation Tips: Serve the chicken and veggies directly from the sheet pan, or transfer to a large serving platter. For an extra touch, add lime wedges on the side for squeezing over the dish.