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