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