Baked Pineapple Teriyaki Chicken
A delicious dish that blends sweet and savory flavors, perfect for busy weeknights and family gatherings.
Ingredients
For the sauce
- 1 Tablespoon cornstarch Helps thicken the sauce.
- 1 Tablespoon room temperature water Used to mix with cornstarch.
- 1/4 cup light or dark brown sugar
- 2 Tablespoons honey
- 1/2 cup soy sauce Adds umami flavor.
- 1/4 cup apple cider vinegar Provides acidity.
- 1 clove garlic, minced
- 2 Tablespoons minced fresh ginger or 1/2 teaspoon ground ginger Adds warmth and flavor.
- 1/4 teaspoon freshly ground black pepper
For the chicken and garnish
- 4 pieces skinless boneless chicken breasts Chicken is the main protein component.
- 1 cup fresh or canned pineapple chunks Adds sweetness to the dish.
- to taste chopped scallion, green onion, and sesame seeds Optional garnish for presentation.
Instructions
Preparation
- Whisk together the cornstarch and water in a small bowl to thicken the sauce.
- In a saucepan, combine the cornstarch mixture with brown sugar, honey, soy sauce, apple cider vinegar, minced garlic, ginger, and black pepper. Heat over low heat, stirring until it begins to boil.
- Once boiling, allow it to cook for 2 minutes until it thickens. Set it aside to cool.
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- Pat the chicken breasts dry with paper towels and arrange them in the greased baking dish.
- Scatter the pineapple chunks over and around the chicken.
- Pour the cooled sauce evenly over the chicken, ensuring everything is well coated.
Cooking
- Bake uncovered for 30–32 minutes, or until the chicken is fully cooked.
- At around the 25-minute mark, slice the chicken into chunks to soak up more sauce, then return it to the oven.
Serving
- Before serving, sprinkle with chopped scallion and sesame seeds.
- Serve warm over rice or quinoa, with steamed broccoli or other vegetables.
Notes
Pat the chicken dry before adding the sauce for better flavor absorption. You may prepare the sauce a day ahead to save time. For spice lovers, consider adding red pepper flakes to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.