Scale

For the Chicken & Vegetables:

4 boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned, drained)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 tbsp olive oil

Salt & pepper, to taste

For the Teriyaki Sauce:

¼ cup soy sauce

2 tbsp honey or brown sugar

1 tbsp rice vinegar

1 tsp sesame oil

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp cornstarch + 1 tbsp water (optional, for thickening)

Optional Garnish:

Sesame seeds

Sliced green onions

Preheat Oven:
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
Prepare Teriyaki Sauce:
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer 2–3 minutes. Optional: mix cornstarch and water, stir in, and cook until slightly thickened.
Assemble Sheet Pan:
Place chicken thighs, bell peppers, and pineapple chunks on the sheet pan. Drizzle with olive oil, salt, and pepper. Pour half of the teriyaki sauce over the chicken and veggies.
Bake:
Roast 20–25 minutes until chicken is cooked through (165°F / 74°C) and vegetables are tender.
Serve:
Drizzle with remaining teriyaki sauce and garnish with sesame seeds and sliced green onions. Serve warm with rice or noodles.

Chicken breasts can be used, but reduce cooking time slightly.

Add snap peas or broccoli for more veggies.

For extra caramelization, broil 1–2 minutes at the end.

Meal prep: store chicken and veggies separately from sauce for easy reheating.