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For this Sheet-Pan Teriyaki Chicken Pineapple Rice, you will need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups jasmine rice, rinsed - 2 cups low-sodium chicken broth - 1 cup fresh pineapple, diced - 1 red bell pepper, chopped - 1 cup sugar snap peas - ¼ cup teriyaki sauce (store-bought or homemade) - 2 tablespoons soy sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) If you don’t have a specific ingredient, don’t worry! Here are some easy swaps: - Chicken thighs can be replaced with chicken breasts or tofu for a vegetarian option. - Jasmine rice can be swapped for basmati or brown rice, but cooking times may vary. - Fresh pineapple can be replaced with canned pineapple in juice for convenience. - Sugar snap peas can be changed to snow peas or green beans. To get the best taste, focus on these key ingredients: - Teriyaki Sauce: This adds a sweet and savory profile. You can use homemade for a fresher taste. - Fresh Pineapple: It brings brightness and sweetness that balances the dish well. - Garlic and Ginger: These ingredients give depth and warmth to the meal. Using these core items will help you create a dish that is both delicious and satisfying. Enjoy the vibrant flavors! Begin by cutting your chicken thighs into bite-sized pieces. This helps them cook evenly. In a large bowl, mix the chicken with teriyaki sauce, soy sauce, olive oil, garlic, and ginger. Toss the chicken well to coat it. Marinate the chicken for about 15 minutes. This step boosts flavor. Take a large rimmed baking sheet and spread the rinsed jasmine rice evenly across it. This rice will soak up all the tasty juices. Pour the chicken broth over the rice, ensuring it is fully covered. Next, place the marinated chicken pieces on top of the rice. Avoid stirring to keep the layers separate. Scatter the diced pineapple, chopped bell pepper, and sugar snap peas over the chicken. This adds color and nutrition. Cover the baking sheet tightly with foil. Preheat your oven to 400°F (200°C) and bake for 25-30 minutes. This allows the rice to become tender and the chicken to cook through. After baking, remove the foil and gently stir the mixture. This helps blend the flavors. Return the tray to the oven, uncovered, for another 10 minutes. This step gives a nice finish. Once done, let it sit for 5 minutes before serving. Garnish with sliced green onions and sesame seeds for a beautiful touch. Enjoy your meal! Marinating chicken adds depth to your dish. I recommend using teriyaki sauce, soy sauce, garlic, and ginger for a burst of flavor. Mix them in a bowl and toss the chicken pieces in the marinade. Let the chicken sit for about 15 minutes. This quick soak makes a big difference. The longer you marinate, the more flavor the chicken absorbs. Cooking jasmine rice is simple but key to this dish. Rinse the rice to remove excess starch. This helps the rice stay fluffy. Use low-sodium chicken broth instead of water for added flavor. The ratio is two cups of broth for every two cups of rice. Pour the broth over the rice on the baking sheet. This step ensures the rice cooks perfectly while absorbing all the flavors. The mix of sweet pineapple and savory teriyaki sauce creates a great balance. Don't forget to add veggies like bell pepper and sugar snap peas. They add crunch and color to your meal. If you want more sweetness, add extra pineapple. For a savory kick, drizzle more soy sauce. Taste as you go to find your perfect balance. {{image_2}} You can swap chicken for other proteins. Try shrimp or tofu for a change. Both options cook well and soak up flavors. Shrimp adds a sweet taste, while tofu gives a nice texture. Just remember to adjust cooking times. Shrimp cooks fast, so add it later in the baking process. Tofu can be marinated like chicken for more flavor. Feel free to mix in seasonal veggies. Broccoli, zucchini, or carrots can bring fresh tastes. Add these veggies when you bake the dish. They will cook perfectly with the chicken and rice. You can also use snap peas, as they add a nice crunch. The key is to keep the colors bright and flavors fresh. Rice is the base, but you can switch it up. Try brown rice for a nuttier taste. Quinoa works too, adding protein and a unique texture. Remember, different grains need different cooking times. Just follow the instructions on the package for the best results. This way, you can enjoy a new flavor twist in every bite. To keep your Sheet-Pan Teriyaki Chicken Pineapple Rice fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Make sure to cool the dish to room temperature first. Once cooled, seal it tightly and place it in the fridge. This dish stays good for about three to four days. When reheating, you want to keep the rice moist. Place your leftovers in a microwave-safe dish. Add a splash of chicken broth or water to keep it from drying out. Cover the dish with a lid or microwave-safe wrap. Heat it in the microwave for about two to three minutes, stirring halfway through. If you prefer the oven, heat it at 350°F (175°C) for about 15-20 minutes. Stir it occasionally to warm evenly. If you want to save some for later, freezing works well too. Allow the dish to cool completely, then divide it into portions. Use freezer-safe bags or containers for easy storage. Make sure to remove as much air as possible. Label with the date and freeze for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. This way, you can enjoy your tasty teriyaki chicken anytime! Yes, you can skip soy sauce. Instead, use coconut aminos or tamari for a gluten-free option. Both give a nice umami flavor. You might want to adjust the teriyaki sauce, as it can be salty. Test the taste as you go. Check the chicken for a safe internal temperature of 165°F (74°C). You can use a meat thermometer for this. The chicken should look white and juicy, not pink. If you don’t have a thermometer, cut a piece open. The juices should run clear, and the meat should not be rubbery. This dish is great on its own! You can add a side salad for crunch. A simple cucumber salad with rice vinegar is perfect. Feel free to serve extra teriyaki sauce for dipping. If you want more, steamed broccoli or sautéed bok choy can work well. Enjoy your meal! This blog post covered how to make delicious Sheet-Pan Teriyaki Chicken with Pineapple Rice. We explored key ingredients, cooking steps, and tips to enhance flavor. Remember, marinating adds taste, and using seasonal veggies keeps it fresh. You can switch proteins and rice for fun variations, too. By storing leftovers properly, you keep meals tasty longer. Enjoy your cooking and share your results!

Sheet-Pan Teriyaki Chicken Pineapple Rice

Get ready to savor a delicious meal with this easy Sheet-Pan Teriyaki Chicken Pineapple Rice recipe! This one-pan wonder combines juicy chicken, sweet pineapple, and vibrant veggies, all perfectly cooked with jasmine rice for a flavorful dinner. With simple ingredients and minimal cleanup, it's perfect for busy weeknights. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups jasmine rice, rinsed

2 cups low-sodium chicken broth

1 cup fresh pineapple, diced

1 red bell pepper, chopped

1 cup sugar snap peas

¼ cup teriyaki sauce (store-bought or homemade)

2 tablespoons soy sauce

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, minced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chopped chicken, teriyaki sauce, soy sauce, olive oil, garlic, and ginger. Toss until the chicken is well coated and marinate for about 15 minutes.

      On a large rimmed baking sheet, spread the jasmine rice evenly. Pour the chicken broth over the rice.

        Arrange the marinated chicken pieces over the rice, without stirring.

          Scatter the diced pineapple, bell pepper, and sugar snap peas on top of the chicken and rice.

            Cover the baking sheet tightly with foil and bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

              Remove the foil and stir the mixture gently to combine the flavors. Return to the oven, uncovered, for an additional 10 minutes.

                Once finished, let it sit for 5 minutes before serving.

                  Garnish with sliced green onions and sesame seeds before serving.

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