From the kitchen of Spicewood
This Baked Hawaiian Teriyaki Chicken is one
that my kids ask for again and again. I love that itís
super easy to make, and that it tastes fantastic!
Just pour the sauce over the chicken
pineapple, and peppers, and bake! You could make this
even lighter by using chicken breasts instead of thighs,
but my family tends to prefer the dark meat. Breasts
would probably work really well though, given that they
are cooked in the sauce, so that would help keep them
super moist and juicy.
Traditional Teriyaki sauces use a lot more
sugar, which also helps give a thicker sauce, but this
sauce is still deliciously sweet and flavorful without
being too sweet.
Itís also a perfect topper for steamed rice, which I
highly recommend with it. Enjoy!
- 1 1/2 lbs chicken
thighs skinless, boneless
- 2 cups pineapple diced
- 1 red
- 1 green
- 1 yellow
- 1 small red
- 1/2 cup reduced
sodium soy sauce
- 1/4 cup apple
- 4 cloves
of garlic minced
- 3 tbsp honey
- 1 tsp grated
- 1 tbsp cornstarch
- 1/4 tsp black
Preheat oven to 400 degrees. Mist a large
baking dish with cooking spray.
Place pineapples, onion and bell peppers in baking
dish. Top with chicken thighs.
Whisk cornstarch and 1 tbsp warm water together in a
small bowl. Combine the cornstarch mixture, honey, soy
sauce, vinegar, garlic, ginger, and black pepper
together in a small saucepan over low heat. Allow to
simmer while whisking occasionally. Bring to a boil
and allow to boil for 1 minute. Turn off the heat and
set aside for at least 10 minutes, allowing it to cool
Pour sauce on top of the chicken, then turn the
chicken over to make sure every inch is coated in the
sauce. Bake, uncovered for about 30-35 minutes.