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Baked Pineapple Teriyaki Chicken Thighs
These flavorful and juicy baked Pineapple Teriyaki Chicken Thighs are a breeze to make and are even amazing the next day.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●sauce pot
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees. Drain the pineapple juice from the can to use in the sauce (it should be about 3/4 cup juice total). Save the pineapple chunks for later. Combine the pineapple juice, grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, and cornstarch in a small sauce pot. Stir until everything is well combined and the cornstarch is dissolved. Cook the mixture over medium heat until it begins to boil and becomes thick and glossy. Turn the burner off and add the pineapple chunks to the sauce.
garlic (minced, $0.16)2 clovesTbsp rice vinegar ($0.17)1 1/2rice (cooked, $0.69)4 cupsbrown sugar ($0.03)2 Tbspcornstarch ($0.04)1 Tbsp
2
Coat a small casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are not overlapping. Pour the pineapple teriyaki sauce over the chicken, allowing some to get under the chicken pieces.
3
Bake the chicken in the preheated oven for ⏱️ 35 minutes, or until the chicken is cooked through. Top the chicken with the sliced green onions. To serve, scoop one chicken thigh plus pineapple pieces and sauce over a bowl of cooked rice.
Tbsp rice vinegar ($0.17)1 1/2rice (cooked, $0.69)4 cups
Nutrition Facts
calories
568.7 kcal
fat Content
12.85 g
serving Size
1 Serving
fiber Content
2.08 g
sodium Content
1813 mg
protein Content
40.93 g
carbohydrate Content
72.68 g
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