Easy Pineapple Teriyaki Chicken
This simple chicken dish strikes the perfect balance of sweet and savory in every juicy bite.
recipesbynani.comThere is nothing better than a dinner that comes together easily but tastes like it took all afternoon to make. This pineapple teriyaki chicken is a staple in my kitchen because the sauce is so much better than anything you can buy in a bottle.
My favorite trick is to use chicken thighs because they stay nice and tender in the oven. If you have extra time, try marinating the chicken for a few hours to really let those bright pineapple flavors soak into the meat.
🧺 Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Fresh pineapple chunks for serving
👩🍳Instructions
- 1
Whisk the pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a small bowl.
- 2
Place the chicken thighs in a large dish and pour half of the sauce over them. Let this sit in the fridge for at least thirty minutes.
- 3
Pour the remaining sauce into a small saucepan and stir in the cornstarch mixture. Heat over medium until it thickens into a glossy glaze.
- 4
Preheat your oven to 400 degrees Fahrenheit.
- 5
Place the chicken on a baking sheet and bake for about 20 to 25 minutes until the juices run clear.
- 6
Brush the thickened glaze over the cooked chicken and serve with extra pineapple chunks on top.
💡 Tips
Serve this over a fluffy bed of steamed white rice to soak up all the extra sauce. You can store any leftovers in an airtight container in the fridge for up to three days, and it tastes even better the next day.
Made this recipe? Let us know how it went.
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