Recipe Yummy Baked Hawaiian Teriyaki Chicken

Baked Hawaiian Teriyaki Chicken. - The homemade Teriyaki sauce is a perfect compliment to the fresh peppers and pineapple. Combine all ingredients (except pineapple) and pour over chicken. An easy to put together meal that delivers fantastic flavor and is light and healthy.

Serve up this Teriyaki shredded chicken, honey garlic chicken, or even my grilled bruschetta chicken. I am a sucker for this breaded chicken recipe. It soaks up the sweet pineapple sauce and just melts in your mouth. The smaller the chicken pieces, the more teriyaki they'll soak up.

We require 1 lb. boneless, skinless chicken breasts.
We need to taste salt and pepper.
You need 1/2 cup + 1 tbsp cornstarch, divided.
You need 2 large eggs.
We require 1/4 cup vegetable oil.
We require 1 cup pineapple juice.
We require 1/2 cup brown sugar.
We need 1/3 cup soy sauce (reduced sodium recommended).
We require 2 cloves garlic, minced.
You require 1/4 tsp. ground ginger.
We need 1 small bell pepper, diced.
You need 1 can (8 oz.) pineapple tidbits, drained.

Place the chicken on the grill. These flavorful and juicy baked Pineapple Teriyaki Chicken Thighs are a breeze to make and are even amazing the next day. 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. Give your Teriyaki Chicken a bright green contrast with a simple steamed broccoli!

Start by cutting your chicken into bite sizes pieces. Season the chicken pieces with salt and pepper..
Heat the vegetable oil in a large skillet over medium heat. Preheat the oven to 325°F. Grease a baking dish with non-stick spray. Set aside..
In one bowl, place 1/2 cup of the cornstarch. In a separate bowl, whisk the eggs. Dip the chicken pieces into the cornstarch to coat first. Then, dip the coated pieces into the egg..
Working in batches, place the chicken pieces into the skillet and cook for a few minutes on each side to brown them. You don't want them to cook through at this point. Once the pieces are browned, place them into the prepared baking dish. Continue until all the chicken is browned..
In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic, ginger and the 1 tbsp cornstarch. Pour over the chicken..
Sprinkle the diced pepper and pineapple tidbits over the top of the chicken..
Bake for 45-60 minutes. Stir every 15 minutes or so, that way everything gets an even coating of sauce. Start to check whether your chicken is done around the 45 minute mark, which is also when your sauce should start to thicken up..
Once ready, let sit for 5 minutes, then serve..

Place the chicken on the grill. These flavorful and juicy baked Pineapple Teriyaki Chicken Thighs are a breeze to make and are even amazing the next day. 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. Give your Teriyaki Chicken a bright green contrast with a simple steamed broccoli! Add some Asian flavor to it by coating the florets with a mixture of miso paste, sesame oil, and sesame seeds. When preparing your broccoli, keep in mind not to overcook it, otherwise it will lose its signature crunch. Or bake it in the oven.

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