This easy chicken teriyaki with pineapple is the perfect dinner recipe!
6 boneless, skinless chicken thighs
6 pineapple rings
3 green onions cut into 1/2″ pieces.
1 cup of store-bought or homemade teriyaki sauce below.
2 tablespoons of optional corn starch
Sesame seeds and green onions for garnish optional
Teriyaki sauce (or use store-bought sauce)
1/3 cup soy sauce
1/4 cup fresh lime juice
1/4 cup pineapple juice
1/3 cup of honey
1/3 cup of ketchup
1 teaspoon of sesame oil
2 cloves of garlic, minced
1 tablespoon of freshly grated ginger root
1 green onion, chopped
It combines all the ingredients of the sauce. Put half of the sauce aside and refrigerate.
Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
Thicken remaining teriyaki sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons of water. Add the cornstarch little by little to reach the desired consistency, you may not use it all.
Remove the chicken from the marinade and discard the marinade. Place the chicken, pineapple rings and green onions in a 9×13 frying pan. Cover with thick teriyaki sauce.
Bake in oven 425˚F for 25 minutes or until chicken reaches 165°F. Grill for 3 to 5 minutes or until golden brown.
Preheat the grill to medium.
Grill chicken with thick sauce for about 6-8 minutes on each side or until no pink remains. Grill pineapple slices for 5 minutes.