Baked Pineapple Teriyaki Chicken Thighs Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and cornstarch to make the teriyaki sauce.
• STEP 2.Place the chicken thighs in a ziplock bag and pour the teriyaki sauce over them. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the oven to 375°F (190°C).
• STEP 4.Remove the chicken thighs from the marinade and place them in a baking dish. Pour the remaining marinade over the chicken.
• STEP 5.Bake for 25-30 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.
• STEP 6.Remove from the oven and let the chicken rest for a few minutes before serving.
• STEP 7.Serve the Baked Pineapple Teriyaki Chicken Thighs with steamed rice and vegetables. Enjoy!

Cooking Tips

• For extra flavor, you can add a splash of pineapple juice to the teriyaki sauce before marinating the chicken.
• If you prefer a spicier dish, you can add some red pepper flakes or Sriracha sauce to the teriyaki sauce.
• Make sure to baste the chicken with the marinade a few times while baking to ensure a flavorful glaze.

Storage and Serving

• Leftover Baked Pineapple Teriyaki Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated chicken with fresh steamed rice and vegetables for a delicious meal.