Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup pineapple chunks, fresh or canned
- 2 green onions, sliced (for garnishing)
- 1 tablespoon sesame seeds (for garnishing)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, mix together the teriyaki sauce, minced garlic, and grated ginger.
- Place chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over them, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes.
- Arrange the marinated chicken in a baking dish and add pineapple chunks around it.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- While baking, cook rice according to package instructions.
- Once done, let the chicken rest briefly before serving over rice, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with pineapple (approximately 180g)
- Calories: 320
- Sugar: 10g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg