Shared recipe

Pineapple Teriyaki Chicken

4 servings5 / 5HealthyOne-PanJapanese-inspiredQuickPoultry

Chicken thigh pieces roasted in the centre of a ring of fresh pineapple rings, red pepper strips and scallions, coated in a garlic and ginger teriyaki that thickens in the dish while the pineapple caramelises. Served over rice with the glaze spooned over.

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Time

Prep: 15min
Cook: 25min
Total: 40min

Nutrition

per serving

Calories: 404
Protein: 29.6g
Carbs: 53.8g
Fat: 8.1g

One serving: 1/4 of the baking dish with 1/2 cup cooked rice

Instructions

Prep and Rice

Preheat your oven to 425°F (220°C).
Start cooking the rice according to package directions so it is ready when the chicken comes out.
Whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic in a bowl until smooth.

Assembly and Roast

Toss the bite-sized chicken pieces with half of the teriyaki sauce in a bowl, then spread them in an oval baking dish.
Arrange the pineapple rings and red bell pepper strips around and in between the chicken pieces.
Drizzle the remaining sauce over the pineapple and peppers.
Roast for 25 minutes, tossing the chicken and peppers halfway through, until the chicken is cooked through, lacquered, and the pineapple is golden-brown.

Serving

Scoop a portion of steamed rice into bowls.
Top with the chicken, pineapple, and peppers, spooning the pan glaze generously over everything.
Garnish with fresh sliced scallions and toasted sesame seeds.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the chicken thighs very dry with paper towels before tossing them in the sauce to ensure the glaze sticks and caramelizes rather than steaming.

Tip 2 of 3

If your oven has a convection setting, use it for the final 5 minutes of roasting to get an extra deep, sticky char on the edges of the pineapple.

Tip 3 of 3

For the best texture, serve immediately so the scallions remain vibrant and crisp against the hot, sticky chicken.

Source

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