Baked Pineapple Teriyaki Chicken
Description
Sally has a lot of terrific recipes that aren’t just baked goods! This is a great weeknight dinner, especially if you have your chicken and pineapple ready to go – enjoy!
Ingredients
1 T. cornstarch AND warm water
1/4 c. (50 g) dark brown sugar AND 2 T. (43 g) honey
1/2 c. (120 g) soy sauce AND 1/4 c. (60 g) apple cider vinegar
1 clove of garlic, minced AND 2 T. finely minced or grated fresh ginger
a good grinding of fresh pepper
~2 lbs. chicken breast, cut into even, largish, bite-sized chunks
1 (heaping) c. fresh pineapple chunks
for serving – rice or quinoa
optional garnishes – more pineapple, chopped green onion and/or sesame seeds
Instructions
Whisk the cornstarch into the water in a small saucepan, making sure it’s well combined and all dissolved. Add in the brown sugar, honey, soy sauce, vinegar, garlic and ginger and top off with a good grinding of pepper. Give this new mix a good whisking and then turn on the heat to medium and bring the sauce to a boil. Keep whisking while the sauce simmers for a couple of minutes until thickened – it should be thick enough to coat the back of a spoon – then remove it from the heat and leave it to sit while you get everything else ready.
Preheat the oven to 400 and lightly spray a casserole dish the approximate size of a 9 x 13. Pat the chicken chunks dry and arrange across the bottom of the casserole, then evenly distribute the pineapple over all. Scrape in all of the sauce and use a sturdy spatula to to gently turn the chicken to make sure it’s all thoroughly coated.
Bake for 15 minutes, carefully remove the casserole from the oven and give it a good stir, then bake for another 10 to 15 minutes more. Use an instant thermometer to make sure the thickest pieces have reached an internal temperature of at least 165 degrees. We enjoyed ours over brown rice with some roasted bok choy and all of the extra sauce!
