Baked Teriyaki Pineapple Chicken
From the kitchen of Spicewood
 


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. It’s also a perfect topper for steamed rice, which I highly recommend with it. Enjoy!

Ingredients: 

• 1 1/2 lbs chicken thighs skinless, boneless
• 2 cups pineapple diced
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 small red onion diced
• 1/2 cup reduced sodium soy sauce
• 1/4 cup apple cider vinegar
• 4 cloves of garlic minced
• 3 tbsp honey
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1/4 tsp black pepper

Instructions:

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 and thicken.

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.

Alternate Recipe