Baked Pineapple Teriyaki Chicken
Baked Pineapple Teriyaki Chicken is a culinary delight that brings together the succulence of tender chicken breasts with the tropical sweetness of pineapple and the rich flavors of teriyaki sauce. This recipe offers a simple yet sophisticated way to elevate your dinner table with a burst of exotic flavors. Whether you’re cooking for a special occasion or simply craving a delicious meal, this dish is sure to impress.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Teriyaki sauce | 1 cup |
| Pineapple juice | 1 cup |
| Pineapple | 1 small (cored and sliced into rings) |
| Honey | 2 tablespoons |
| Minced garlic | 1 tablespoon |
| Freshly grated ginger | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Cornstarch | 2 teaspoons |
| Sesame seeds | For garnish |
| Sliced green onions | For garnish |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Season the Chicken: Season the chicken breasts with salt and pepper before placing them in the baking dish.
- Create the Marinade: In a medium bowl, whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger, and sesame oil to create the marinade.
- Coat the Chicken: Pour the marinade over the chicken, ensuring each piece is evenly coated. Arrange the pineapple slices around the chicken.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.
- Prepare the Glaze: As the chicken bakes, transfer the remaining marinade to a small saucepan. Whisk in the cornstarch and bring the mixture to a boil. Reduce the heat and simmer, stirring consistently until the sauce thickens to a glaze.
- Glaze and Garnish: Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple. Sprinkle with sesame seeds and sliced green onions before serving.
