Ingredients
6
6 servings
- •½ cup pineapple juice
- •½ cup reduced-sodium soy sauce
- •3 tablespoons water
- •2 tablespoons rice vinegar
- •2 teaspoons cornstarch
- •1 teaspoon minced fresh ginger root
- •1 clove garlic, minced
- •1 ½ pounds boneless, skinless chicken thighs
- •1 teaspoon toasted sesame seeds
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
- Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
- Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.
Nutritional Facts
Per 6 servings
- Calories: 184
- Carbohydrate: 6g
- Fat: 8g
- Fiber: 0g
- Protein: 20g
- Sugar: 3g
Related Recipes
Broiled Teriyaki Chicken Thighs
Baked Teriyaki Chicken
Instant Pot® Teriyaki Chicken Thighs
Oven Baked Chicken Teriyaki
Slow Cooker Teriyaki Pulled Chicken
Chicken Teriyaki
Teriyaki Chicken Thigh Skewers
Grilled Teriyaki Chicken Thigh Skewers
Chicken Teriyaki Stir-Fry Sauce
One-Pan Teriyaki Chicken Meal Prep
Slow Cooker Chicken Teriyaki
