One of my favorite oven recipes! The taste is next level!

Embark on a culinary venture with the fusion flavors of Baked Pineapple Teriyaki Chicken— an entrée that melds the tropical sweetness of pineapple with the savory depth of teriyaki sauce, a beloved staple in Japanese cuisine. Originating in the 17th century, teriyaki sauce traditionally combines soy sauce, sake or mirin, and sugar, glazed over fish in Japanese cooking. Yet, as international tastes have merged, teriyaki has found new homes, perfectly complementing chicken while incorporating vibrant fruits like pineapple. This dish is perfect for those evenings when you're inclined towards a dinner that's both comfortable and a tad exotic, delivering a delightful sweet-salty symphony that's sure to enthrall your taste buds.

To let the vivid flavors of Baked Pineapple Teriyaki Chicken truly shine, serve it with a side of fluffy jasmine rice, which will absorb the rich sauce splendidly. A vegetable stir-fry, brimming with crisp-tender broccoli, bell peppers, and snow peas, can offer a nutritious and colorful contrast. Or, for a lighter touch, a crisp cucumber salad dressed with rice vinegar will be refreshing.

Baked Pineapple Teriyaki Chicken
Servings: 4 servings

- 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
- Sesame seeds and sliced green onions for garnish
- Salt and pepper to taste

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

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

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

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

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

6. 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.

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

8. Sprinkle with sesame seeds and sliced green onions before serving.

- For a spicy kick, add a dash of red pepper flakes or a tablespoon of Sriracha to the marinade.
- If you prefer darker meat, you may substitute the chicken breasts with thigh fillets, adjusting the cooking time accordingly.
- For a charred flavor, finish the chicken under the broiler for 2-3 minutes until slightly caramelized.
- To ensure your chicken remains juicy, avoid overcooking it by using a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- If fresh pineapple isn't available, canned pineapple rings in juice can be a convenient alternative, using the juice from the can in the marinade.
- Turn this dish into a one-pan meal by adding vegetables like bell peppers and onions to roast alongside the chicken.
- Leftover glaze can be stored in a sealed container in the refrigerator for up to a week and can be used to enhance stir-fries or as a dipping sauce for appetizers.