Pineapple Teriyaki Chicken

chicken with pineapples in teriyaki sauce

This juicy chicken is glazed with a sublime garlic-and-ginger infused teriyaki sauce and baked on top of sweet pineapple and bell peppers. Easy, healthy, and finger-licking good!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword pineapple chicken, pineapple teriyaki sauce, teriyaki sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 445kcal

Author Robin Miller

Ingredients

1/3 cup tamari or soy sauce, or liquid aminos, or coconut aminos
2 tablespoons mirin Japanese rice wine, or Chinese rice wine
2 tablespoons light or dark brown sugar
2 teaspoons minced fresh ginger
2 cloves garlic minced
1 teaspoon sesame oil
1/4 cup cold water
1 tablespoon cornstarch
1 fresh pineapple cut into rings or semi-circles, or 20-ounce can pineapple in juice, drained
1 bell pepper any color, seeded and sliced
8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Chopped green onions for serving optional

Instructions

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray or a thin layer or oil.
In a small saucepan, combine the tamari, mirin, brown sugar, ginger, garlic, and sesame oil. Set the pan over medium heat and bring to a simmer.
Dissolve the cornstarch in the cold water and add to the pan. Simmer for 3 to 4 minutes until thickened. Remove from heat.
Arrange the pineapple slices in the prepared pan. Top with the sliced bell pepper.
Pat the chicken dry and place over the pineapple and bell pepper. Season the chicken with salt and black pepper. Spoon the teriyaki sauce over top.
Bake, uncovered, for 20 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees. If desired, place the pan under the broiler to further caramelize the chicken.
Top with green onions, if using, and serve.

Nutrition