Baked Pineapple Teriyaki Chicken Thighs
If you want to add more Japanese recipes to your repertoire, Baked Pineapple Teriyaki Chicken Thighs might be a recipe you should try. For $1.75 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1089 calories, 38g of protein, and 25g of fat each. Plenty of people made this recipe, and 195 would say it hit the spot. This recipe from Budget Bytes requires brown sugar, green onions, rice, and pineapple juice. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is spectacular. Similar recipes include Pineapple Teriyaki Chicken Thighs, pineapple teriyaki chicken thighs, and pineapple teriyaki chicken thighs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
2 Tbsp brown sugar $0.03
4 boneless, skinless chicken thighs (about 1¼ lb.) $2.35
1 Tbsp corn starch 0.04
1 inch fresh ginger, grated $0.11
2 cloves garlic, minced $0.16
3 whole green onions, sliced $0.33
1 (15 oz.) can pineapple chunks in juice $1.29
4 cups cooked rice $0.69
1½ Tbsp rice vinegar $0.17
¼ cup soy sauce $0.40
Equipment:
oven
casserole dish
pot
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees. Drain the pineapple juice from the can to use in the sauce (it should be about 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.
Step by step:
1. Preheat the oven to 400 degrees.
2. Drain the pineapple juice from the can to use in the sauce (it should be about cup juice total). Save the pineapple chunks for later.
3. 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.
4. Pour the pineapple teriyaki sauce over the chicken, allowing some to get under the chicken pieces.
5. 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.
Nutrition Information:
covered percent of daily need
