Description
This baked pineapple teriyaki chicken is a sweet and tangy dish made with a glossy glaze of brown sugar, honey, soy sauce, and vinegar that keeps the chicken moist and flavorful.
Ingredients
Scale
- 1 Tablespoon cornstarch
- 1 Tablespoon room-temperature water
- 1/4 cup (50g) light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) apple cider vinegar
- 1 garlic clove, minced
- 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts (about 2 lbs. total)
- 1 cup (175–190g) fresh or canned pineapple chunks
- Chopped scallion/green onion and sesame seeds, for garnish (optional)
Instructions
- Whisk cornstarch and water in a small bowl until thick and milky.
- Combine cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a saucepan over low heat. Bring to a boil while whisking occasionally.
- Once boiling, stop whisking and boil for 2 minutes until the sauce thickens.
- Turn off the heat and let cool for at least 10 minutes.
- Preheat the oven to 400°F (204°C) and lightly grease a 2–3-quart baking dish.
- Pat chicken dry with paper towels and arrange in the pan. Add pineapple around and on top of the chicken.
- Pour sauce over the chicken and turn to coat properly.
- Bake uncovered for 30–32 minutes until the internal temperature reaches 165°F (74°C).
- Optional: Slice the chicken at the 25-minute mark for more sauce coverage.
- Garnish with scallions and sesame seeds, and serve with the sauce poured on top.
Notes
Serve over steamed rice or with vegetables, and refrigerate leftovers for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg