Crowd Pleasing Pineapple Teriyaki Chicken Bake
Directions
- 1Drop your chicken thighs into a baking dish and spread them out evenly.
- 2In a saucepan, add 1 tablespoon of ground ginger or ginger paste, 1 tablespoon of minced garlic, 2 tablespoons of brown sugar, a quarter cup of cocoaminos or soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of corn starch.
- 3Pour all of the juice from a can of pineapple slices into the saucepan.
- 4Whisk the sauce mixture until it's beautifully combined.
- 5Bring the sauce to a boil and get it nice and thick.
- 6Once the sauce is thick, pour it all over the chicken thighs, spreading it out to ensure they are completely covered.
- 7Place the baking dish in the oven at 400°F (200°C) for about 35 minutes.
- 8Serve the cooked chicken with a bowl of rice.
- 9Optionally, sprinkle something green on top for garnish.
Ingredients
- chicken thighs
- 1 tablespoon ground ginger or ginger paste
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- 0.25 cup cocoaminos or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 can pineapple slices
- pineapple juice
- bowl rice
- green garnish
Equipment
baking dishsaucepanwhiskovenfork
Tips
- Thickening the sauce beforehand may not result in a thick sauce after baking due to chicken juices.
- Consider making a cornstarch slurry after baking if a thicker sauce is desired.
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