Description
This Baked Pineapple Teriyaki Chicken recipe is a delightful twist on classic teriyaki chicken, adding the tropical sweetness of pineapple for a burst of flavor. Tender chicken breasts are baked in a homemade teriyaki sauce with juicy pineapple slices, creating a deliciously sticky and aromatic dish that pairs perfectly with steamed rice.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
Sauce:
- 1 can (20 ounces) pineapple slices in juice (reserve juice)
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Cooked rice for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Make the Sauce: In a medium saucepan, combine the reserved pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and minced ginger. Bring to a simmer, stirring until sugar dissolves. Whisk cornstarch with water, then add to the sauce. Cook until thickened.
- Prepare the Chicken: Place chicken breasts in a greased 9×13-inch baking dish. Pour teriyaki sauce over the chicken. Top with pineapple slices.
- Bake: Bake for 25-30 minutes until chicken is cooked through.
- Finish and Serve: Sprinkle sesame seeds and green onions over the chicken. Serve with extra sauce and rice.
Notes
- For extra flavor, marinate the chicken in half the sauce for 30 minutes before baking.
- You can also grill the chicken and brush with sauce while cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 18g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 85mg
