This Hawaiian-inspired dish is great for exercising your pallet but not your stomach. It leaves you feeling good, not overstuffed, and it has great hints of pineapple, red pepper, and soy sauce. The chicken absorbs a lot of the juices from the marinade while it cooks making it not only juicy, but extremely flavorful. It’s perfect for a potluck, a summer dinner, or if you’re trying to find a new recipe. I usually top my pineapple chicken with cherries on toothpicks. Unfortunately, this time I didn’t have any, but I definitely recommend anyone making this recipe garnish with a bright red maraschino cherry. Pineapple chicken is extremely easy to make for beginners and it seems complicated because of all the great complex flavors, yet it’s as easy as mixing one sauce and putting chicken in a pan. Try this dish out now and perfect it by summer for all your outdoor get-togethers. If you’re searching for more hearty comfort food, check out this chicken and dumplings recipe. Pineapple Teriyaki Chicken Recipe Total Time:30 minutes Yield: 4 Servings Ingredients: 4 boneless, skinless chicken breasts ¼ cup reduced sodium soy sauce 1 TB (Tablespoon) brown sugar 1 TS (Teaspoon) minced ginger ½ TS crushed red pepper flakes Fresh pineapple chunks (10 oz small box) Cook it: Preheat your oven to 400 degrees Coat an 8×8 baking pan with cooking spray (If you have a 9×9 or so that’s ok, too.) Trim the chicken breasts of an excess fat or skin Place chicken breasts on the bottom of the baking pan Mix together the soy sauce, brown sugar, ginger, red pepper flakes, and pineapple chunks in a small to medium-sized bowl Pour all but a little of the mixture over the chicken Put the baking pan into the oven and bake uncovered for 25 minutes Baste the chicken with the rest of the soy sauce mixture throughout the cooking process Serve and ravish this Hawaiian-inspired dish with brown rice SummaryRecipe NamePineapple Teriyaki Chicken Published On 2014-03-17Total Time 30MAverage Rating 4 Based on 1 Review(s) The following two tabs change content below.BioLatest Posts Mandy Ellis I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast. Latest posts by Mandy Ellis (see all) Crock Pot Queso: Spicy. Creamy. Not Your Average Cheese Dip. - August 29, 2014 Crock Pot Peanut Fudge: The Simplest Fudge You’ll Ever Make - August 9, 2014 Chocolate Lasagna Recipe: Try Not to Eat the Whole Pan in One Sitting - July 29, 2014 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.