baked teriyaki chicken

Simply pour this homemade teriyaki sauce over chicken and bake!

Baked Pineapple Teriyaki Chicken

cornstarch

room temperature water

(50 grams) brown sugar

2 Tablespoons (42 grams) honey

(120 milliliters) soy sauce

(60 milliliters) cider vinegar

garlic,

ginger

black pepper

chicken breasts

pineapple chunks

green onion and sesame seeds

Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.

Meanwhile, preheat oven to 400°F (204°C).

Arrange chicken and pineapple slices in a bake pan (any size works&#8211; I used a 10-inch casserole dish. Use a 9-inch square pan, an 11&#215;7 pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.

Bake uncovered for 30-32 minutes or until the chicken is completely cooked through. This is optional: at the 25 minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they&#8217;ll soak up. You can also cut up the chicken when it is raw prior to cooking.

Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.

A brilliant recipe!  Cheap, easy &amp; so tasty.  A new family favourite.  Thanks for sharing your recipe!

So easy and so delicious!!! I added carrots, peppers and snow peas, cooked it all together and served with brown rice and asian cole slaw. Everyone loved it. Thank you, Sally.

tried this recipe . it came out perfect . thank you Sally .

We made this with chicken thighs instead (just for a lack of breasts), and my entire family LOVED it. Absolutely delicious! Will definitely be making again

I made the Hawaiian chicken tonight and it was so easy and delicious.  The teriyaki sauces is so good.  I added some of the pineapple juice to it. I will definitely have this often.
* I had extra sauce that I didn't put on the chicken. Can this be kept in the fridge for awhile?

I think this is the first savory recipe of Sally's that I made!  I made the sauce the night before to save time.  Turned out great!

My husband and teenage sons absolutely loved this and requested it go into our regular"rotation". Thanks for a great recipe!

Really like this recipe.  Easy and quick to do.  Would add more pineapple.  Just enough left over for one more person.

Excellent! Turned out perfect. Added extra pineapple.

https://www.youtube.com/watch?v=KW_s2a17TUM

Ready in under an hour, pineapple teriyaki chicken is a quick dinner recipe for busy nights. Homemade teriyaki sauce adds tons of fresh, bold flavor– you control the ingredients, sodium, and spice. Serve with rice, quinoa, or roasted vegetables for a wholesome meal.

Get the full recipe: https://sallysbakingaddiction.com/easy-healthy-dinner-baked-pineapple-teriyaki-chicken/

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Baked Pineapple Teriyaki Chicken | Sally's Baking Addiction

🍗🍍🌶️ Chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner that tastes like you&#39;re in Hawaii! The homemade teriyaki sauce adds so much INCREDIBLE flavor!

Baked Teriyaki Chicken and Rice

soy sauce

brown sugar (packed)

garlic (finely minced or pressed)

red pepper flakes (or to taste)

water

corn starch

white minute rice

pineapple

medium/large red bell pepper

chicken broth

chili garlic sauce (optional and to taste)

chicken breasts (about 4 breasts)

onions

sesame seeds (optional for garnishing)

Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

Make the Teriyaki Sauce

To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.

To a small bowl, add the corn starch, water, and stir to dissolve.

Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

Prep the Chicken and Rice

To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.

Evenly lay the chicken on top.

Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.

Cover the pan tightly with foil and bake covered for 30 minutes.

Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.

Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired.

This recipe did not work for me - I made everything exactly in the recipe except I used brown minute rice. It did not absorb the liquid at all and it came out soupy. If you’re making this don’t try with brown Minute rice!

This was so delicious! I love pineapple with teriyaki and chicken so this hit the spot. Definitely worth repeating soon (as I do with so many of your recipes because they are healthy, quick and tasty)!

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Top 2 baked teriyaki chicken recipes from across the web

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