Sheet Pan Teriyaki Chicken and Pineapple 🍍🍗

 


Get ready to enjoy a burst of tropical flavors with this easy and delicious Sheet Pan Teriyaki Chicken and Pineapple recipe! 🍍🍗🌺 Perfect for busy weeknights, this dish combines juicy chicken thighs, sweet pineapple chunks, and vibrant bell peppers and red onions, all glazed with a savory teriyaki sauce and finished with a sprinkle of sesame seeds. It's a colorful, healthy, and mouth-watering meal that the whole family will love! 🍽️😋

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 2 cups fresh pineapple chunks (or canned, drained)
  • 2 bell peppers (red, yellow, or orange), sliced
  • 1 large red onion, sliced
  • 1 cup teriyaki sauce (use your favorite brand)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sesame seeds
  • Optional garnish: chopped green onions or fresh cilantro

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Prepare the Vegetables and Pineapple:

    • In a large bowl, toss the pineapple chunks, bell pepper slices, and red onion slices with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the mixture evenly on one side of the prepared baking sheet.

  3. Prepare the Chicken Thighs:

    • Pat the chicken thighs dry with paper towels. Place the chicken thighs on the other side of the baking sheet, skin side up. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  4. Bake the Chicken and Vegetables:

    • Place the baking sheet in the preheated oven and bake for 25 minutes.

  5. Add the Teriyaki Sauce:

    • Remove the baking sheet from the oven. Brush the chicken thighs generously with teriyaki sauce, then drizzle some sauce over the vegetables and pineapple, tossing to coat evenly. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and caramelized.

  6. Finish with Sesame Seeds:

    • Sprinkle the sesame seeds over the chicken and vegetables during the last 5 minutes of baking for a toasted, nutty flavor.

  7. Optional Garnish:

    • If desired, garnish with chopped green onions or fresh cilantro for added freshness and color.

  8. Serve:

    • Let the chicken rest for a few minutes before serving. Serve the teriyaki chicken thighs alongside the roasted pineapple and vegetables.

Tips

  • Marinate the chicken: For extra flavor, marinate the chicken thighs in teriyaki sauce for a few hours or overnight before baking.
  • Adjust the vegetables: Feel free to add other vegetables like broccoli, snap peas, or carrots to the sheet pan for more variety.
  • Use boneless, skinless chicken thighs or breasts if you prefer. Adjust the cooking time as they may cook faster than bone-in, skin-on thighs.

Enjoy your delightful Sheet Pan Teriyaki Chicken and Pineapple! 🍍🍗🌟

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