Baked Pineapple Teriyaki Chicken (Hawaiian-Style)
Sweet and savory Baked Pineapple Teriyaki Chicken (Hawaiian-Style) made with chicken, pineapple, bell peppers, red onion, soy sauce, honey, garlic, and ginger.
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Servings: 12
Ingredients
Chicken and Vegetables
- 1 ½ lb boneless, skinless chicken thighs or chicken breasts
- 1 yellow bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 1 small red onion cut into chunks
- 2 c pineapple chunks
- Nonstick cooking spray for preparing the baking dish
Teriyaki Sauce
- 1/4 c apple cider vinegar
- 1/2 c soy sauce
- 3 tbsp honey
- 4 garlic cloves finely minced
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp warm water
- 1/8 tsp white pepper
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking dish.
- Lightly coat the baking dish with nonstick cooking spray.
Arrange the pineapple and vegetables.
- Place the pineapple chunks, yellow bell pepper, green bell pepper, red bell pepper, and red onion in an even layer on the bottom of the prepared baking dish.
Add the chicken.
- Place the boneless, skinless chicken thighs or chicken breasts on top of the pineapple and vegetable mixture.
Prepare the cornstarch slurry.
- In a small bowl, whisk the cornstarch with 1 tbsp warm water until smooth.
Combine the sauce ingredients.
- In a small saucepan, combine the apple cider vinegar, soy sauce, honey, minced garlic, grated ginger, white pepper, and prepared cornstarch slurry. Whisk until fully incorporated.
Heat the sauce.
- Place the saucepan over medium heat and bring the sauce to a simmer, whisking occasionally.
Thicken the sauce.
- Bring the sauce to a boil, whisking constantly, and boil for 1 minute, or until the sauce has thickened slightly.
Cool the sauce.
- Remove the saucepan from the heat and allow the sauce to stand for 10 minutes. This allows the sauce to thicken further and cool slightly.
Coat the chicken.
- Spoon part of the teriyaki sauce over each piece of chicken. Turn the chicken pieces over and spoon additional sauce over the opposite side.
Bake the chicken.
- Bake at 350°F for 35 to 40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Serve.
- Serve warm on its own or with steamed white rice or brown rice. Spoon additional sauce, pineapple, and vegetables over each serving, if desired.
Notes
To make this Baked Pineapple Teriyaki Chicken (Hawaiian-Style) gluten free, replace the soy sauce with certified gluten-free tamari or gluten-free soy sauce. Confirm that the cornstarch, honey, apple cider vinegar, pineapple, chicken, spices, and nonstick cooking spray are gluten free. Use clean cookware, utensils, and prep surfaces to prevent cross-contact with gluten-containing ingredients.