Go Back

Recipe by:

Elena SMITH

Sheet Pan Teriyaki Chicken with Pineapple

Marinate chicken thighs in teriyaki sauce, roast with colorful vegetables and pineapple on a sheet pan, and serve with jasmine rice for a festive holiday meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb. boneless, skinless chicken thighs
Sauce
  • 1 cup teriyaki sauce homemade or store-bought; Kikkoman recommended
Fruits and Vegetables
  • 1 ripe pineapple, peeled and cut into bite-sized chunks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, cut into wedges
Garnish
  • 2 Tbsp. sesame seeds, for garnish
  • fresh cilantro, for garnish
To Serve
  • 3 cups cooked jasmine rice

Equipment

  • Sheet pan
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. In a large mixing bowl, combine the boneless chicken thighs and teriyaki sauce, ensuring each piece is well-coated. Let it marinate for at least 30 minutes.
  2. While the chicken marinates, chop the pineapple, red bell pepper, green bell pepper, and onion.
  3. Preheat your oven to 400°F (200°C).
  4. On a large sheet pan, arrange the marinated chicken thighs in the center. Scatter your pineapple, bell peppers, and onion around the chicken.
  5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (an internal temperature of 165°F) and the vegetables are tender. Stir halfway through baking.
  6. Once done, sprinkle sesame seeds and freshly chopped cilantro over the top. Serve alongside jasmine rice.

Notes

For best results, ensure there’s enough space between chicken and vegetables to allow them to roast properly. Don’t forget to stir halfway through cooking for maximum flavor.