Baked Pineapple Teriyaki Chicken Thighs
Ingredients
The sauce
-
15
oz
can pineapple chunks in juice
-
1
inch
fresh ginger, grated
-
2
cloves
garlic, minced
-
¼
cup
soy sauce
-
1½
Tbsp
rice vinegar
-
2
Tbsp
brown sugar
-
1
Tbsp
cornstarch
The chicken
-
4
pieces
boneless, skinless chicken thighs (about 1¼ lbs)
Garnish and serving
-
3
whole
green onions, sliced
-
4
cups
cooked rice
Instructions
- Preheat the oven to 400°F.
- Drain the pineapple juice from the can, reserving about 3/4 cup.
- In a small saucepan, combine the pineapple juice, grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until well combined and cornstarch is dissolved.
- Cook the mixture over medium heat until it boils and thickens, then remove from heat and stir in the pineapple chunks.
- Coat a small casserole dish with non-stick spray and arrange the chicken thighs without overlapping.
- Pour the pineapple teriyaki sauce over the chicken, ensuring some sauce gets underneath.
- Bake for 35 minutes or until the chicken is cooked through.
- Top with sliced green onions and serve over cooked rice.
Nutrition Facts (estimated)
Servings
4
Calories
569
Total fat
13g
Total carbohydrates
73g
Total protein
41g
Sodium
1813mg
Cholesterol
0mg
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