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The ingredients needed to cook Pineapple Chicken Teriyaki:
- Get 2 lbs skinless boneless chicken, cut into bite size pieces
- Use 1/2 cup teriyaki sauce
- Provide 1 tbsp sesame oil
- Provide Pepper
- Provide 1 Tbsp chopped minced garlic or 1 tsp garlic powder
- Get 2 tbsp cooking oil for skillet
- Use 1 (20 oz) can pineapple rings, juice reserved, rings cut into fours
- You need 1 large onion cut into wedges
- You need 2 tbsp teriyaki sauce
- Prepare 1 tbsp cornstarch
- Prepare 2 tbsp brown sugar
- You need Salt pepper garlic powder, onion powder, any other seasoning you like
Instructions to make Pineapple Chicken Teriyaki:
- Combine first 6 ingredients in a zip top bag. Massage the bag well and stash in fridge for no less than 30 minutes.
- Prep onion and pineapples and set aside. In a bowl, combine the reserved pineapple juice, teriyaki sauce, brown sugar and seasonings in a bowl and whisk.
- Preheat oven to 350. Heat cooking oil in a large cast iron skillet on med/hi. Arrange chicken in a single layer and brown. Discard marinade. Once brown, add pineapples and onions and whisk sauce once more and pour over it all and stir. Place skillet, uncovered, in oven. Bake for about 30 minutes until thick and bubbly. Serve with white rice. I garnish with green onions and toasted sesame seeds but was out lol
These flavorful and juicy baked Pineapple Teriyaki Chicken Thighs are a breeze to make and are even amazing the next day. The most delicious sweet pineapple teriyaki glaze coats this chicken perfectly. It grills to juicy and tender perfection on the BBQ and will be one of the best things you grill this summer! These Teriyaki Pineapple Chicken Kabobs are fast and easy to make and are a guaranteed hit at your dinner table! Here in Washington State the weather is often unpredictable.
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