Description
Baked Teriyaki Chicken with Pineapple is a delightful dish that combines sweet and savory flavors, featuring juicy chicken and tangy pineapple.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 2 cups cooked rice (for serving)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the teriyaki sauce, minced garlic, and grated ginger to create the marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over, and let it marinate in the refrigerator for at least 30 minutes.
- Remove the chicken from the marinade and place it in a baking dish, pouring the remaining marinade over it and adding pineapple chunks.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, cook the rice according to package instructions.
- Once done, let the chicken rest for a few minutes, then serve over rice, garnished with green onions and sesame seeds.
Notes
- For gluten-free, use gluten-free teriyaki sauce.
- For lower sodium, opt for low-sodium soy sauce.
- For a vegan option, substitute chicken with tofu or tempeh.
- Consider adding lime juice to the marinade for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Baked Teriyaki Chicken, Pineapple, Easy Dinner, Asian Cuisine