Description
Simply pour this homemade teriyaki sauce over chicken and bake!
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room temperature water
- 1/4 cup (50g) brown sugar
- 2 Tablespoons (43g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts
- 1 cup fresh or canned pineapple chunks
- optional: chopped green onion and sesame seeds for garnish
Instructions
- Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
- Meanwhile, preheat oven to 400°F (204°C).
- Arrange chicken and pineapple slices in a bake pan (any size works—I used a 10-inch casserole dish. Use a 9-inch square pan, an 11×7-inch pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
- Bake uncovered for 30–32 minutes or until the chicken is completely cooked through. This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they’ll soak up. You can also cut up the chicken when it is raw prior to cooking.
- Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work) | Pastry Brush
- For a more rounded out meal, serve with broccoli, brown rice, quinoa, baked sweet potatoes, or anything to soak up the teriyaki sauce.
- Using SparkRecipes calculator: including all the extra teriyaki sauce you’ll pour over the chicken when serving, this dish comes out to about 260 calories, 34 grams of protein, and 2g fat per serving. This is based on using four 6-ounce chicken breasts.