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When it comes to weeknight dinners that are both satisfying and easy to prepare, few dishes can compete with the enticing allure of Sweet Pineapple Teriyaki Chicken Bake. This dish seamlessly combines tender chicken, juicy pineapple, and a savory teriyaki sauce, creating a mouthwatering experience that delights the senses. The balance of sweet, savory, and slightly spicy flavors makes this recipe not only delicious but also a hit with family and friends.

Sweet Pineapple Teriyaki Chicken Bake

Discover a delightful and satisfying weeknight dinner with Sweet Pineapple Teriyaki Chicken Bake. This one-pan meal features tender chicken, sweet pineapple, and vibrant vegetables, all coated in a savory teriyaki sauce. Easy to prepare and packed with flavor, it's perfect for busy lifestyles. Marinate, bake, and enjoy a delicious dish that brings the family together. With a balance of sweet and savory, this recipe is a nutritional powerhouse that's sure to impress!
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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 into strips

1 green bell pepper, sliced into strips

1 medium onion, sliced thinly

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 the Oven: Set your oven to preheat at 375°F (190°C). This ensures it's hot and ready for the chicken bake.

    Prepare the Chicken: In a large mixing bowl, season the chicken breasts with black pepper. Add 1 tablespoon of teriyaki sauce to the bowl and gently coat the chicken. Allow it to marinate for about 10-15 minutes while you prep the vegetables.

      Sauté the Vegetables: In a medium-sized skillet, heat the olive oil and sesame oil over medium heat. Once hot, add the sliced onion, red bell pepper, and green bell pepper. Sauté these vegetables for about 5 minutes, stirring occasionally, until they become slightly softened. Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.

        Combine Ingredients: In a large baking dish, lay the marinated chicken breasts in a single layer at the bottom. Distribute the sautéed vegetables evenly over the chicken, followed by the fresh pineapple chunks scattered on top.

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

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, then carefully remove the foil and bake for an additional 10-15 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and is no longer pink in the center.

              Garnish and Serve: Remove the baking dish from the oven and allow it to rest for a few minutes to let the juices settle. Just before serving, garnish with chopped green onions and a sprinkle of sesame seeds. This dish pairs beautifully with steamed rice or fluffy quinoa for a complete meal.

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

                  Presentation Tips: Serve the chicken bake directly from the dish, allowing the vibrant colors of the peppers and pineapple to shine. For an added touch, place the dish on a wooden cutting board and serve with a side of rice or quinoa in small bowls.