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Tropical Teriyaki Delight is a vibrant and mouthwatering dish that transports your taste buds straight to a sunny paradise. This culinary creation harmoniously blends the savory and sweet notes of traditional teriyaki sauce with the refreshing flavors of tropical ingredients. It's an exciting dish that not only pleases the palate but also nourishes the body, making it a perfect addition to your weeknight dinner rotation or a special occasion feast.

Sheet Pan Teriyaki Chicken and Pineapple

Discover the vibrant flavors of Tropical Teriyaki Delight, a dish that combines the savory sweetness of homemade teriyaki sauce with juicy chicken thighs, colorful bell peppers, and succulent pineapple. Perfect for weeknight dinners or special occasions, this recipe not only tantalizes your taste buds but also provides a nutritious meal option. Elevate your cooking with tropical ingredients and bring a taste of paradise to your dining experience. Enjoy fresh flavors, easy prep, and a dish that’s sure to impress your family and friends.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

1 fresh pineapple, peeled and cut into chunks

2 cups bell peppers (red, yellow, green), sliced into strips

1 medium red onion, sliced into wedges

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds (optional, for garnish)

3-4 green onions, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Marinate the Chicken: In a bowl, combine the teriyaki sauce, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well-coated. Allow them to marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

      Prepare the Baking Sheet: Line a large sheet pan with parchment paper for easy cleanup. Drizzle 1 tablespoon of olive oil over the parchment and spread it evenly across the surface.

        Add Vegetables and Pineapple: Place the sliced bell peppers and red onion on one side of the sheet pan. Add the pineapple chunks on the other side. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss everything together to coat evenly.

          Arrange the Chicken: Take the marinated chicken thighs out of the refrigerator. Remove them from the marinade (reserve the marinade for later) and place them in the center of the sheet pan amid the vegetables and pineapple.

            Roast in the Oven: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

              Glaze the Chicken: In the last 5 minutes of cooking, brush the chicken with some of the reserved marinade for added flavor and shine.

                Finish and Garnish: Once cooked, remove the sheet pan from the oven. Let the dish rest for about 5 minutes. Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish before serving.

                  Serve and Enjoy: Plate the chicken, pineapple, and vegetables together. Drizzle any additional teriyaki sauce over the top if desired.

                    Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings