This Teriyaki Chicken Thighs with Pineapple and Snap Peas is the perfect mix of sweet, savory, and fresh! Juicy, caramelized chicken thighs are glazed in a rich teriyaki sauce, roasted with golden pineapple chunks and crisp snap peas for a simple yet flavorful meal. Everything bakes together on one pan, making this an easy, mess-free dinner that delivers on taste!
Why You’ll Like This Recipe
✔ One Pan, Easy Cleanup – No extra dishes, just bold flavors!
✔ Sweet & Savory Balance – Teriyaki sauce + pineapple = perfection.
✔ Juicy, Glazed Chicken – The sauce caramelizes beautifully.
✔ Fast & Family-Friendly – A delicious meal in under 40 minutes!
👉 Ingredients
For the Chicken & Veggies:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 2 cups sugar snap peas
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Teriyaki Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, chopped
👉 Directions
1️⃣ Preheat the Oven – Set to 400°F (200°C) and line a sheet pan with parchment paper.
2️⃣ Make the Teriyaki Sauce – In a saucepan over medium heat, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then mix cornstarch with water and stir it in to thicken. Remove from heat.
3️⃣ Prepare the Chicken & Pineapple – Pat the chicken thighs dry, then place them on the sheet pan. Brush with half of the teriyaki sauce and spread the pineapple chunks around the pan.
4️⃣ Bake – Roast for 25 minutes, then brush the remaining teriyaki sauce over the chicken.
5️⃣ Add the Snap Peas – Scatter the snap peas onto the pan for the last 10 minutes of baking, until they are bright green and slightly tender. The chicken should reach 175°F (80°C).
6️⃣ Garnish & Serve – Sprinkle with sesame seeds and green onions, then serve with rice or noodles for a complete meal!
Common Questions
❓ Can I use boneless chicken thighs?
Yes! Reduce the cook time to 20-25 minutes since they cook faster.
❓ Can I use bottled teriyaki sauce?
Absolutely! Just choose a thick, glaze-style sauce for the best results.
❓ What if I don’t have snap peas?
Try using broccoli, bell peppers, or carrots instead!
❓ How do I store leftovers?
Store in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
This Teriyaki Chicken Thighs with Pineapple and Snap Peas is a sweet and savory crowd-pleaser that’s ridiculously easy to make. Try it out and let me know how it turns out! 🍍🍗🥢
