baked pineapple chicken (Print Version)

# Ingredients:

→ Teriyaki Sauce

01 - 3 tablespoons cornstarch

02 - 1 cup pineapple juice

03 - 1/2 cup low-sodium soy sauce

04 - 1/4 cup light or dark brown sugar

05 - 2 tablespoons honey

06 - 2 cloves garlic, minced

07 - 2 teaspoons grated fresh ginger

08 - 2 tablespoons chopped fresh cilantro

09 - 1/4 teaspoon salt

10 - 1/2 teaspoon black pepper

→ Chicken and Add-ins

11 - 1 1/2 pounds boneless skinless chicken breasts

12 - 1 cup cubed pineapple

13 - Optional toppings: chopped green onions and sesame seeds

# Instructions:

01 - Preheat your oven to 425ºF and set aside a 9-inch or larger baking dish.

02 - In a saucepan over medium-low heat, whisk together cornstarch, pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, cilantro, salt, and pepper. Simmer while whisking for 1–2 minutes until thickened. Remove from heat and let sit for 2–3 minutes.

03 - Place the chicken and pineapple chunks in the baking dish. Pour the warm teriyaki sauce over the chicken, flipping to coat well.

04 - Bake the chicken uncovered for 20 minutes. Remove from the oven, slice into chunks, and return to bake for an additional 5 minutes. Optionally broil for 1–2 minutes at the end.

05 - Serve over rice and garnish with green onions, sesame seeds, and extra pineapple if desired.

# Notes:

01 - You can prepare the sauce or the full dish ahead and refrigerate or freeze.

02 - Cutting the chicken before baking can reduce cooking time.

03 - This recipe can also be grilled or sautéed for variation.

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