Pineapple Teriyaki Chicken
This easy pineapple teriyaki chicken is the perfect dinner recipe!
Foto: Spend With Pennies
Ingredients
- 6 boneless skinless chicken thighs
- 6 pineapple rings
- 3 g reen onions (cut into ½" pieces)
- 1 cup teriyaki sauce (store bought or homemade below)
- 2 tablespoons cornstarch (optional)
- sesame seeds (and green onion for garnish, optional)
- ⅓ cup soy sauce
- ¼ cup fresh lime juice
- ¼ cup pineapple juice
- ⅓ cup honey
- ⅓ cup ketchup
- 1 teaspoon toasted sesame oil
- 2 clove garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 g reen onion (minced)
Steps
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Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
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Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
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Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.
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Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.
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Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.
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Preheat grill to medium.
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Grill chicken basting with thickened sauce for about 6-8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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