I have been feeling blah about food lately, and needed some inspiration. Chris made this last night, and it hit the spot and was just what I needed. I only had to control myself a bit and not overstuff myself — which is hard to do when something is so yummy! Now I will tell you, there is a word I pretty much hate using: moist. However, baking this chicken with these specific ingredients meant that when you cut into the chicken it was the absolute definition of moist. The ingredient list looks long, but it is not hard at all (just ask Chris!)
Baked Pineapple Teriyaki Chicken [Adapted from Sally’s Baking Addition]
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup brown sugar
- 2 Tablespoons honey
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 minced garlic clove
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 4 skinless, boneless chicken breasts
- 1 cup pineapple chunks
- Whisk cornstarch and water together in a small saucepan. Add the brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper. Simmer over low heat (whisking occasionally). Bring to a boil. Remove from heat and set aside so it will thicken.
- Meanwhile, preheat oven to 400°F.
- Place chicken and pineapple chunks in any oven safe dish or pan. Pour sauce over chicken and pineapple ensure all sides of the chicken is covered.
- Bake (uncovered) for 30 minutes or until the chicken is completely cooked through.
We served it over brown rice and then added some steamed broccoli. Yum!