Baked Pineapple Teriyaki Chicken
Ingredients
The sauce
-
1
Tablespoon
cornstarch
-
1
Tablespoon
room temperature water
-
¼
cup
brown sugar
-
2
Tablespoons
honey
-
½
cup
soy sauce
-
¼
cup
cider vinegar
-
1
clove
garlic, minced
-
½
teaspoon
ground ginger
-
¼
teaspoon
freshly ground black pepper
The chicken
-
4
pieces
skinless boneless chicken breasts
-
1
cup
fresh or canned pineapple chunks
Optional garnish
-
to taste
chopped green onion
-
to taste
sesame seeds
Instructions
- Whisk cornstarch and water together to create a milky liquid and set aside.
- Combine the cornstarch mixture with brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper in a saucepan over low heat and simmer while whisking.
- Bring the sauce to a boil and let it boil for 1 minute, then turn off the heat and let it cool for at least 10 minutes.
- Preheat the oven to 400°F (204°C).
- Arrange the chicken and pineapple slices in a baking dish and pour the sauce over them, ensuring everything is coated.
- Bake uncovered for 30-32 minutes or until the chicken is fully cooked.
- Optional: At the 25-minute mark, slice the chicken into chunks and return to the oven for more sauce absorption.
- Sprinkle green onion and sesame seeds on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
2g
Total carbohydrates
30g
Total protein
34g
Sodium
1000mg
Cholesterol
75mg
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