Baked Pineapple Teriyaki Chicken Thighs

From the recipe box

Yield4

Prep15 min

Cook35 min

Total50 min

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Step by step

4 steps

1
Heat the oven to 400°F. Drain the pineapple, saving about ¾ cup juice. Whisk the juice with ginger, garlic, soy sauce, rice vinegar, brown sugar, and cornstarch in a small saucepan.
2
Cook the sauce over medium heat, whisking often, until it boils and turns thick and shiny, about 3–5 minutes. Turn off the heat and stir in the pineapple chunks.
3
Arrange four chicken thighs in a lightly greased baking dish without overlapping. Pour the pineapple teriyaki sauce over and around them so some sauce reaches underneath.
4
Bake for about 35 minutes, spooning sauce over the tops once halfway through. The thickest thigh should reach 165°F; scatter on green onions and serve over hot rice.

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