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Easy Sheet Pan Teriyaki Chicken Thighs Recipe with Pineapple and Peppers

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A quick and easy sheet pan recipe featuring juicy teriyaki chicken thighs roasted with sweet pineapple and colorful bell peppers, delivering a perfect balance of savory, sweet, and tangy flavors.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (boneless optional)
  • 2 bell peppers (red and yellow), chopped into 1-inch pieces
  • 1 cup pineapple chunks (fresh preferred, canned in juice acceptable)
  • 1/2 cup (120 ml) teriyaki sauce (store-bought or homemade)
  • 2 tablespoons (30 ml) olive oil or sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh grated ginger
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine 1/2 cup teriyaki sauce, 2 tablespoons olive or sesame oil, minced garlic, and grated ginger. Stir well.
  3. Trim and pat dry the chicken thighs. Toss them in about two-thirds of the teriyaki mixture until well coated. Marinate for 10-15 minutes if possible.
  4. Chop bell peppers into roughly 1-inch pieces and slice pineapple into bite-sized chunks. Toss these in the remaining teriyaki sauce mixture.
  5. Arrange the chicken thighs skin-side up on a rimmed sheet pan, spaced out to avoid overcrowding. Scatter the peppers and pineapple chunks evenly around the chicken.
  6. Roast in the oven for 25-30 minutes. Halfway through, gently toss the peppers and pineapple to coat them in pan juices. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  7. For extra caramelization, broil for 2-3 minutes at the end, watching carefully to avoid burning.
  8. Remove from oven and let rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds before serving.

Notes

Pat chicken skin dry before marinating for crispiness. Marinate for at least 10 minutes but not too long to avoid breaking down chicken texture. Toss veggies gently to keep pineapple chunks intact. Use a rimmed sheet pan to catch juices and prevent flare-ups. Broil briefly at the end for extra crispy skin. Fresh pineapple is preferred but canned in juice works as a substitute. For gluten-free, use tamari-based teriyaki sauce. Adjust sweetness by swapping brown sugar with honey or maple syrup, watching roasting times.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, pineapple chicken, easy weeknight meal, roasted peppers, one-pan recipe, quick dinner, chicken thighs

Find it online: https://lucastable.com/easy-sheet-pan-teriyaki-chicken-thighs-recipe-with-pineapple-and-peppers/