Teriyaki Chicken with Pineapple and Peppers

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Step 1

Preheat oven to 425 degrees F and cover large sheet pan with aluminum foil.

Step 2

Place chicken thighs in large ziploc bag and add oil, vinegar and spices. Close bag, removing air. Squish bag around to mix ingredients and evenly coat chicken with marinade. Place chicken in fridge and let marinate for 2-8 hours. Remove from refrigerator 1-2 hours before ready to grill.

Step 3

Prep vegetables and place in large bowl. Add liquids and seasonings, mix to evenly coat. Cover and set aside until ready to cook.

Step 4

Preheat oven to 425 degrees F. Preheat gas grill for 10 minutes.

Step 5

Mix vegetables to distribute seasoning again. Drain off liquid from bowl then pour vegetables onto foil covered sheet pan. Add pineapple chunks. Put pan into preheated oven. Set timer for 30 minutes.

Step 6

While vegetables are cooking, remove chicken from bag and place on pan. Discard bag and marinade. Blot chicken with paper towels to remove excess liquids.

Step 7

Reduce heat on grill to medium. Place chicken on grill and close cover.

Step 8

Cook chicken without turning for about 10 minutes. Turn chicken when done on one side and can see grill marks. Brush with teriyaki sauce and close grill cover. Cook for another 5-8 minutes and turn again. Brush with teriyaki sauce and cook for 2-3 more minutes. Remove chicken t serving dish. Cover with foil and let rest for at least 5 minutes.

Step 9

Remove vegetables and pineapple from oven. Garnish with green onions, sesame seeds, etc.