How To Make Pineapple Teriyaki Chicken
Baked or grilled, this recipe for teriyaki chicken is always perfect for dinner. Chicken thighs are marinated in a pineapple-infused teriyaki sauce.
Serves:
Ingredients
- 6chicken thighs,boneless, skinless
- 6pineapple rings
- 3green onions,cut into ½-inch pieces
- 2tbspcornstarch,optional
For Garnish (optional):
- sesame seeds
- green onion
For Teriyaki Sauce:
- â…“cupsoy sauce
- ¼cupfresh lime juice
- 1¼cuppineapple juice
- â…“cuphoney
- â…“cupketchup
- 1tspsesame oil
- 2clovegarlic,minced
- 1tbspfresh ginger root,grated
- 1green onion,minced
Instructions
-
Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
-
Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.Â
-
Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency.
Baked:
-
Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9×13 -inch pan. Top with thickened teriyaki sauce.
-
Bake at 425 degrees F oven for 25 minutes or until chicken reaches 165 degrees F. Broil 3 to 5 minutes or until brown.
Grilled:
-
Preheat grill to medium.
-
Grill chicken basting with thickened sauce for about 6 to 8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.
Nutrition
- Calories:Â 595.38kcal
- Fat:Â 33.06g
- Saturated Fat:Â 8.87g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 13.73g
- Polyunsaturated Fat:Â 7.10g
- Carbohydrates:Â 41.48g
- Fiber:Â 1.05g
- Sugar:Â 32.27g
- Protein:Â 33.91g
- Cholesterol:Â 189.14mg
- Sodium:Â 1060.07mg
- Calcium:Â 45.58mg
- Potassium:Â 668.91mg
- Iron:Â 2.18mg
- Vitamin A: 53.55µg
- Vitamin C:Â 14.74mg
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