Baked Pineapple Teriyaki Chicken

• total time: 27 minutes

Ingredients

4 boneless, skinless chicken breasts

1 cup teriyaki sauce

1 cup pineapple juice

1 small pineapple, cored and sliced into rings

2 tablespoons honey

1 tablespoon minced garlic

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

2 teaspoons cornstarch

1/4 teaspoon Red pepper flakes

Sesame seeds and sliced green onions for garnish

Salt and pepper to taste

Directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Season the chicken breasts with salt and pepper before placing them in the baking dish.

In a medium bowl, whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger, red pepper flakes, and sesame oil to create the marinade.

Pour the marinade over the chicken, ensuring each piece is evenly coated. Arrange the pineapple slices around the chicken.

Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.

As the chicken bakes, transfer the remaining marinade to a small saucepan. Whisk in the cornstarch and bring the mixture to a boil. Reduce the heat and simmer, stirring consistently until the sauce thickens to a glaze.

Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.

Sprinkle with sesame seeds and sliced green onions before serving.