Baked Pineapple Teriyaki Chicken Thighs

10 50 430
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Baked Pineapple Teriyaki Chicken Thighs
Health Highlights


2 cup diced Pineapple, canned in juice
1 piece, 1-inch Ginger root (grated)
2 clove(s) Garlic (minced)
1/4 cup Soy sauce
1 1/2 tbsp Rice vinegar
2 tbsp unpacked Brown sugar
1 tbsp Cornstarch
4 thigh(s) Chicken thighs, boneless, skinless
3 stalk(s) Green onion (sliced)
4 cup Brown rice, medium-grain, cooked


Preheat the oven to 400 degrees. Drain the pineapple juice from the can to use in the sauce (it should be about ¾ cup juice total). Save the pineapple chunks for later.

Combine the pineapple juice, grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, and cornstarch in a small sauce pot. Stir until everything is well combined and the cornstarch is dissolved. Cook the mixture over medium heat until it begins to boil and becomes thick and glossy. Turn the burner off and add the pineapple chunks to the sauce.

Coat a small casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are not overlapping. Pour the pineapple teriyaki sauce over the chicken, allowing some to get under the chicken pieces.

Bake the chicken in the preheated oven for 35 minutes, or until the chicken is cooked through. Top the chicken with the sliced green onions. To serve, scoop one chicken thigh plus pineapple pieces and sauce over a bowl of cooked rice.

Nutrition Facts

Per Portion

Calories 430
Calories from fat 93
Calories from saturated fat 24.3
Total Fat 10.4 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.9 g
Cholesterol 71 mg
Sodium 1203 mg
Potassium 632 mg
Total Carbohydrate 65 g
Dietary Fiber 5.4 g
Sugars 12.8 g
Protein 21.5 g

Dietary servings

Per Portion

Fruit 0.8
Grain 2.0
Meat 1.2
Vegetables 0.3

Energy sources