Baked Hawaiian Pineapple Chicken Teriyaki Recipe
Ingredients
- 1 ½ lbs chicken thighs - skinless, boneless
- 2 cups pineapple - diced
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 small red onion - diced
- ½ cup reduced sodium soy sauce
- ¼ cup apple cider vinegar
- 4 cloves of garlic - minced
- 3 tbsp honey
- 1 tsp grated ginger
- 1 tbsp cornstarch
- ¼ tsp black pepper
Instructions
- Preheat oven to 400 degrees. Mist a large baking dish with cooking spray.
- Place pineapples, onion and bell peppers in baking dish. Top with chicken thighs.
- 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.
- 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.
Notes
The entire recipe makes 6 servings
The serving size is 1/6th of the dish
Nutrition
Calories: 242 kcal (12%)Carbohydrates: 26.1 g (9%)Protein: 23.7 g (47%)Fat: 4.3 g (7%)Saturated Fat: 0 gCholesterol: 93 mg (31%)Sodium: 806 mg (35%)Potassium: 263 mg (8%)Fiber: 2.3 g (10%)Sugar: 18.3 g (20%)Calcium: 20 mg (2%)Iron: 2 mg (11%)