Baked Hawaiian Pineapple Chicken Teriyaki Recipe – 6 Smart Points

Baked Hawaiian Pineapple Chicken Teriyaki

This Baked Hawaiian Pineapple Chicken Teriyaki Recipe is one that my kids ask for again and again. I love that it’s super easy to make, that it tastes fantastic, and is just 6 Smart Points per serving. Just pour the sauce over the chicken pineapple, and peppers, and bake! You could make this even lighter by using chicken breasts instead of thighs, but my family tends to prefer the dark meat. Breasts would work really well though, given that they are cooked in the sauce, so that would help keep them super moist and juicy. Traditional Teriyaki sauces use a lot more sugar, which also helps give a thicker sauce, but this sauce is still deliciously sweet and flavorful without being too sweet. It’s also a perfect topper for steamed rice, which I highly recommend with it. Enjoy!

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Baked Hawaiian Pineapple Chicken Teriyaki
Print Recipe
An easy to put together meal that delivers fantastic flavor and is light and healthy. The homemade Teriyaki sauce is a perfect compliment to the fresh peppers and pineapple.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Baked Hawaiian Pineapple Chicken Teriyaki
Print Recipe
An easy to put together meal that delivers fantastic flavor and is light and healthy. The homemade Teriyaki sauce is a perfect compliment to the fresh peppers and pineapple.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Mist a large baking dish with cooking spray.
  2. Place pineapples, onion and bell peppers in baking dish. Top with chicken thighs.
  3. Whisk cornstarch and 1 tbsp warm water together in a small bowl. Combine the cornstarch mixture, 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.
  4. Pour sauce on top of the chicken, then turn the chicken over to make sure every inch is coated in the sauce. Bake, uncovered for about 30-35 minutes.
Recipe Notes

Entire recipe makes 6 servings
Serving size is 1/6th of dish
Each serving = 6 Smart Points

PER SERVING: 220 calories; 8g fat; 1.5g saturated fat; 11g carbohydrates; 9g sugar; 0g fiber; 23g protein

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Comments

  1. Is it ok to use chicken breasts instead of thighs? If so would it change the cooking time?

  2. Printer friendly still not working. I have a daughter learning to cook – who is mentally challenged– so I like to print them out for her to read. Help ??? Tried t copy and paste and would not.

  3. I just made this and it’s really delicious! Thanks for sharing!

    Do you think it would alter the WW points much if I added some sliced carrots?

  4. The recipe instructions call for garlic in the marinade, but there is no garlic in the recipe ingredients. How much garlic and please add it to the ingredients.

  5. Annette Hegler says:

    Do you not want your recipes to be copied? I know it says printer friendly, but I cannot get the recipe to print – only the photo and the paragraph below it. What am I doing wrong?

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