Pineapple Teriyaki Chicken
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
4 hrs
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
433 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Pineapple Teriyaki Chicken
Description
This recipe starts by combining ingredients such as soy sauce, lime and pineapple juices, honey, ketchup, sesame oil, garlic, ginger, and green onion to form a versatile teriyaki sauce. Half the sauce is reserved and thickened with cornstarch, while the other half marinates the chicken thighs for several hours or overnight to infuse flavor.
Chicken is arranged in a baking dish or grilled alongside pineapple rings and green onions, topped with the thickened sauce. Baking at 425˚F until the chicken reaches 165°F and briefly broiling creates a browned, caramelized exterior. Grilling allows basting with sauce for a glaze effect and char marks on pineapple slices.
The finishing touch of sesame seeds and fresh green onions enhances presentation and adds subtle texture. This dish pairs well with rice and steamed vegetables for a balanced meal.
Ingredients
- 6 chicken thigh boneless, skinless
- 6 pineapple rings
- 3 green onions cut into 1/2" pieces
- 1 cup teriyaki sauce store bought or homemade below
- 2 tablespoons cornstarch optional
- sesame seeds and green onion for garnish, optional
Teriyaki Sauce (or use store bought)
- ⅓ cup soy sauce
- ¼ cup lime juice fresh
- ¼ cup pineapple juice
- ⅓ cup honey
- ⅓ cup ketchup
- 1 teaspoon sesame oil toasted
- 2 clove garlic minced
- 1 tablespoon ginger grated fresh
- 1 green onion minced
Instructions
- Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
- Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
- 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.
To Bake
- Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.
- Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.
To Grill
- Preheat grill to medium.
- 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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 2771mg | 115% |
| Potassium | 530mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 41mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
