Sheet Pan Teriyaki Chicken and Pineapple
A quick and easy dinner featuring tender chicken thighs marinated in savory teriyaki sauce, roasted with vibrant bell peppers and sweet pineapple chunks, all in one sheet pan.
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs, boneless and skinless The main protein, tender and flavorful.
- 1 cup pineapple chunks, fresh or canned Adds sweetness and a tropical twist.
- 0.5 cup teriyaki sauce Provides the signature flavor.
- 2 bell peppers, sliced Choose any colors for a vibrant appearance.
- 1 onion, sliced Adds depth and sweetness.
Seasonings and Marinade
- 2 tablespoons olive oil For drizzling and healthy fats.
- 1 teaspoon garlic powder Enhances aroma and taste.
- 1 teaspoon ginger powder Adds a warm spice.
- to taste salt and pepper Basic seasoning to elevate overall flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Gather and prep all your ingredients, including slicing the bell peppers and onion, and measuring out your teriyaki sauce.
Marinade
- In a large bowl, combine the chicken thighs, teriyaki sauce, garlic powder, ginger powder, salt, and pepper. Mix well until the chicken is fully coated in the marinade.
Combine Ingredients
- Add the sliced bell peppers, onion, and pineapple chunks into the bowl with the chicken and sauce. Toss everything together, ensuring all ingredients are well combined and coated.
Bake
- Transfer the mixture onto a large, rimmed baking sheet. Spread everything into an even layer.
- Drizzle the olive oil over the mixture.
- Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and lightly caramelized.
Final Touches
- As cooking nears completion, check the chicken for doneness. Broil for an additional 2-3 minutes if you want a crispy finish.
- Remove from the oven and let cool slightly before serving hot.
Notes
Feel free to pair this dish with steamed rice or quinoa for a complete meal. Allow leftovers to cool completely before storing in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.