Hawaiian Pineapple Chicken

22 minutes at 200°C. Dinner for two.

What goes on the sheet

• 2 boneless chicken thighs, 150 g each
• 2 tbsp teriyaki sauce + 1 tbsp pineapple juice
• 2 canned pineapple rings, drained
• 1 red pepper, in strips
• ½ red onion, thinly sliced
• 1 tsp sesame seeds, to finish

How it goes

1. Drain the pineapple and save a spoon of juice. Slice the pepper and onion.
2. Fill every outline on the sheet.
3. Pour the teriyaki mix along its line over the chicken, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 22 min, until the chicken reaches 74°C (165°F) at its thickest.
6. Rest 3 min. Sesame seeds on top; eat with rice.

Get this recipe as a booklet.