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Pineapple Teriyaki Chicken

Ingredients

• 6 chicken thighs boneless, skinless
• 6 Pineapple Rings
• 3 green onions cut into 1/2" pieces
• 1 cup teriyaki sauce store bought or homemade below
• 2 tablespoons cornstarch optional
• sesame seeds and green onion for garnish optional

Teriyaki Sauce (or use store bought)

• 1/3 cup Soy Sauce
• 1/4 cup Fresh Lime Juice
• 1/4 cup Pineapple juice
• 1/3 cup Honey
• 1/3 cup Ketchup
• 1 teaspoon sesame oil
• 2 clove garlic minced
• 1 tablespoon fresh ginger root grated
• 1 green onion minced

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Instructions

1. Combine all sauce ingredients.  Set half of the sauce aside and refrigerate.
2. Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible. 
3. Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.

To Bake

1. Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.
2. Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.

To Grill

1. Preheat grill to medium.
2. Grill chicken basting with thickened sauce for about 6-8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.

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