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Teriyaki Chicken Bake

Teriyaki Chicken Bake - It's as easy as dump, bake & enjoy!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 1
Author Gina Kleinworth

Ingredients

  • 2 tbsp cornstarch
  • 2 tbsp room temperature water
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 1 cup soy sauce
  • 1/2 cup cider vinegar
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp freshly ground black pepper
  • 8 boneless skinless chicken breasts
  • 1 12oz can pineapple chunks

Instructions

  • Whisk cornstarch & water together in a small bowl to create a milky liquid.
  • Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger & pepper together in a small saucepan over low heat.
  • Simmer over low, whisking occasionally.
  • Bring to a boil for 1 minute. Remove from heat & allow to cool for 10 minutes to thicken.
  • Preheat oven to 400°F
  • Place chicken & pineapple slices in a 9x13 baking dish.
  • Pour sauce over the top
  • Bake uncovered for 30-35 minutes or until the chicken is completely cooked through.