Baked Pineapple Teriyaki Chicken Thighs

4.69 from 32 votes

Baked Pineapple Teriyaki Chicken Thighs

These flavorful and juicy baked Pineapple Teriyaki Chicken Thighs are a breeze to make and are even amazing the next day.

Prep Time15

Cook Time35

Total Time50

Total Cost: $5.57 recipe / $1.39 serving

Servings:

Calories: 568.7kcal

Author: Beth Moncel

Ingredients

15 oz can pineapple chunks in juice $1.29
1 inch fresh ginger grated, $0.11
2 cloves garlic minced, $0.16
1/4 cup soy sauce $0.40
1 1/2 Tbsp rice vinegar $0.17
2 Tbsp brown sugar $0.03
1 Tbsp cornstarch $0.04
4 boneless, skinless chicken thighs (about 1 1/4 lbs) $2.35
3 whole green onions sliced, $0.33
4 cups rice cooked, $0.69

Instructions

Preheat the oven to 400 degrees. Drain the pineapple juice from the can to use in the sauce (it should be about 3/4 cup juice total). Save the pineapple chunks for later. Combine the pineapple juice, grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, and cornstarch in a small sauce pot. Stir until everything is well combined and the cornstarch is dissolved. Cook the mixture over medium heat until it begins to boil and becomes thick and glossy. Turn the burner off and add the pineapple chunks to the sauce.
Coat a small casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are not overlapping. Pour the pineapple teriyaki sauce over the chicken, allowing some to get under the chicken pieces.
Bake the chicken in the preheated oven for 35 minutes, or until the chicken is cooked through. Top the chicken with the sliced green onions. To serve, scoop one chicken thigh plus pineapple pieces and sauce over a bowl of cooked rice.

See how we calculate recipe costs here.

Nutrition

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