Baked Teriyaki Chicken with Pineapple
Baked Teriyaki Chicken with Pineapple is a delightful fusion of sweet and savory flavors, perfect for any occasion. This recipe features succulent chicken thighs marinated in a vibrant teriyaki sauce, complemented by juicy pineapple chunks that add a refreshing twist. Ideal for weeknight dinners or special gatherings, this dish is not only simple to prepare but also packed with nutrition, making it a family favorite. Serve it over fluffy rice, and enjoy a meal that brings everyone together around the table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
- 2 cups cooked rice (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the teriyaki sauce, minced garlic, and grated ginger.
- Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and marinate in the refrigerator for at least 30 minutes.
- Arrange the marinated chicken in a baking dish, pouring any remaining marinade over it and scattering the pineapple around the chicken.
- Bake for 35-40 minutes until the internal temperature reaches 165°F (75°C).
- While baking, cook rice according to package instructions.
- Let the chicken rest after baking, then serve over rice garnished with green onions and sesame seeds.
Nutrition
- Serving Size: 1 chicken thigh with pineapple (235g)
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg