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Welcome to a culinary adventure that transports your taste buds straight to a tropical paradise! The Tropical Teriyaki Chicken & Pineapple Paradise is a sensational dish that harmoniously blends the sweet and savory elements of teriyaki with the freshness of vibrant fruits and vegetables. This recipe embodies the essence of summer, featuring rich colors and delightful textures that make it an ideal choice for family dinners or gatherings.

Sheet Pan Teriyaki Chicken and Pineapple

Dive into the flavors of summer with Tropical Teriyaki Chicken & Pineapple Paradise! This vibrant dish combines juicy chicken thighs marinated in a savory teriyaki sauce, sweet pineapple, and colorful bell peppers for a feast both for the eyes and palate. Easy to prepare, it's perfect for family dinners or gatherings. Not only delicious, but it's also packed with vitamins and antioxidants, making it a wholesome choice for any meal. Experience a taste of the tropics right in your kitchen!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 ripe pineapple, peeled, cored, and cut into bite-sized chunks

2 red bell peppers, sliced into strips

1 large red onion, sliced into wedges

4 cloves garlic, minced

1-inch piece fresh ginger, grated

½ cup soy sauce (reduced-sodium for a healthier option)

¼ cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch, mixed with 2 tablespoons water to create a slurry

2 tablespoons sesame seeds (for garnish)

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.

    Prepare Marinade: In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Whisk well until the honey is dissolved.

      Marinate Chicken: Add the chicken pieces to the marinade, reserving a small amount for drizzling later. Let it sit for about 15 minutes. If time allows, marinate in the refrigerator for up to 2 hours for better flavor absorption.

        Arrange Ingredients: Once marinated, place the chicken, pineapple chunks, bell peppers, and red onion on the prepared sheet pan. Drizzle with the reserved marinade.

          Roast the Dish: Spread the ingredients evenly across the pan and place it in the preheated oven. Roast for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.

            Thicken the Sauce: While the chicken and vegetables are roasting, transfer any leftover marinade (not from the raw chicken) to a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens slightly.

              Serve: Once cooked, remove the sheet pan from the oven. Drizzle the thickened sauce over the chicken, and sprinkle with sesame seeds and chopped cilantro for garnish.

                Plate and Enjoy: Serve hot over bowls of cooked jasmine rice or quinoa, making sure to spoon the delicious teriyaki-glazed juices from the pan over the top.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings