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Welcome to a culinary adventure that transports your taste buds straight to the tropics! Tropical Teriyaki Bliss Chicken is not just a dish; it's an experience that harmonizes the vibrant and refreshing flavors of tropical ingredients with the classic, savory essence of teriyaki. This dish is perfect for family dinners, gatherings, or meal prep, promising a delightful balance of taste and nutrition without demanding hours in the kitchen. Imagine tender, juicy chicken thighs glazed in a luscious teriyaki sauce, complemented by colorful vegetables and sweet pineapple. This recipe is designed to be both easy to prepare and incredibly satisfying, making it a go-to option for busy weeknights and special occasions alike.

Sheet Pan Teriyaki Chicken and Pineapple

Transport your taste buds to the tropics with Tropical Teriyaki Bliss Chicken, a vibrant dish that marries juicy, marinated chicken thighs with fresh vegetables and sweet pineapple. This easy-to-make recipe highlights the classic flavors of teriyaki sauce while offering a colorful presentation that’s sure to impress. Perfect for family dinners or meal prep, it’s a nutritious option that combines the heartiness of chicken with the sweetness of tropical produce, making it ideal for busy weeknights and special occasions alike. Dive into this culinary adventure today!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned)

1 red bell pepper, sliced

1 cup snap peas

3 green onions, sliced (white and green parts separated)

1/4 cup soy sauce (or tamari for gluten-free)

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon cornstarch (optional, for thickening)

1 tablespoon sesame seeds (for garnish)

Salt and black pepper to taste

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, garlic, ginger, and cornstarch (if using). This will be your teriyaki marinade.

      Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or bowl and pour half of the marinade over the chicken. Make sure the chicken is evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

        Prepare the Vegetables: In a separate bowl, toss the sliced red bell pepper, snap peas, and pineapple chunks with the remaining teriyaki marinade. Season with salt and pepper to taste.

          Arrange on Sheet Pan: Once marinated, remove the chicken from the bag and place it in the center of the prepared baking sheet. Arrange the vegetable and pineapple mixture around the chicken, spreading everything out in a single layer for even cooking.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and vegetables are tender.

              Garnish: Remove the sheet pan from the oven and sprinkle the dish with sliced green onions and sesame seeds for added flavor and crunch.

                Serve: Serve the teriyaki chicken and vegetables over a bed of warm jasmine rice or quinoa, and enjoy your tropical feast!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4