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Flavorful Teriyaki Pineapple Chicken Thighs

teriyaki pineapple chicken thighs - featured image
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Juicy chicken thighs with crispy skin, glazed in a homemade teriyaki sauce and caramelized pineapple chunks for a quick and delicious weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 cup fresh pineapple chunks (about 150 grams), peeled and cut into bite-sized pieces
  • 1/2 cup low-sodium soy sauce (120 ml)
  • 1/4 cup packed brown sugar (50 grams)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar (30 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon cornstarch (3 grams) mixed with 2 teaspoons water
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
  3. In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil to make the teriyaki sauce.
  4. Heat a cast iron skillet or oven-safe frying pan over medium-high heat until hot (about 3 minutes).
  5. Add the chicken thighs skin-side down and press lightly with a spatula. Cook for 5-7 minutes until the skin is golden brown and crispy. Do not move the chicken too much.
  6. Flip the chicken thighs and pour half of the teriyaki sauce into the pan. Cook for another 2 minutes on the other side.
  7. Add pineapple chunks around the chicken in the pan, then transfer the skillet to the preheated oven.
  8. Roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple is caramelized.
  9. Remove the skillet from the oven using oven mitts. Transfer chicken and pineapple to a serving plate.
  10. Place the skillet back on the stove over medium heat. Stir the remaining teriyaki sauce and the cornstarch-water mixture into the pan juices.
  11. Simmer for 2-3 minutes until the sauce thickens into a glossy glaze.
  12. Pour the glaze over the chicken and pineapple. Garnish with sliced green onions and toasted sesame seeds.
  13. Serve immediately for best crispy skin. Leftovers can be reheated under a broiler for 3-5 minutes to restore crispiness.

Notes

Pat chicken dry thoroughly for crispy skin. Do not move chicken while searing to avoid tearing skin. Use an oven-safe skillet to finish cooking in the oven for best results. Watch sugar in sauce during roasting to prevent burning. Leftovers reheat well under broiler to restore crispiness. Can substitute canned pineapple in juice if fresh is unavailable. For gluten-free, use tamari instead of soy sauce. Adjust sweetness and acidity to taste.

Nutrition

Keywords: teriyaki chicken, pineapple chicken, crispy chicken thighs, easy dinner, weeknight meal, homemade teriyaki sauce, tropical chicken recipe

Find it online: https://tempotaste.com/flavorful-teriyaki-pineapple-chicken-thighs-recipe-easy-crispy-skin-dinner/