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If you're searching for a dish that embodies the perfect blend of sweet and savory flavors, look no further than Sweet Pineapple Teriyaki Chicken Bake. This delightful recipe is not only a feast for the taste buds but also a convenient solution for busy weeknights. The combination of tender chicken, juicy pineapple, and vibrant vegetables makes this dish an appealing choice for families and food enthusiasts alike.

Sweet Pineapple Teriyaki Chicken Bake

Discover the delicious Sweet Pineapple Teriyaki Chicken Bake, a one-pan wonder that combines sweet pineapple, tender chicken, and vibrant veggies for an easy weeknight meal. With its perfect balance of flavors and simple cleanup, this recipe is perfect for busy evenings. Marinate your chicken, sauté colorful vegetables, and enjoy a delightful dish that's both nutritious and satisfying. Elevate your family dinners with this tropical twist that everyone will love!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh pineapple chunks (or canned, drained)

1 cup teriyaki sauce (store-bought or homemade)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

1 teaspoon sesame oil

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the Chicken: In a large mixing bowl, season the chicken breasts with black pepper and a tablespoon of teriyaki sauce. Let them marinate while preparing the other ingredients.

      Sauté the Vegetables: In a skillet, heat olive oil and sesame oil over medium heat. Add the sliced onion, red, and green bell peppers, and sauté until slightly softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional minute.

        Combine Ingredients: In a large baking dish, layer the marinated chicken breasts at the bottom. Spread the sautéed vegetables evenly on top, followed by the pineapple chunks.

          Add Sauce: Pour the remaining teriyaki sauce evenly over the chicken and vegetables, ensuring everything is well-coated.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

              Garnish and Serve: Once done, remove from the oven, and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving. This dish pairs wonderfully with steamed rice or quinoa.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings