1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the chicken breasts with salt and pepper before placing them in the baking dish.
3. In a medium bowl, whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger, and sesame oil to create the marinade.
4. Pour the marinade over the chicken, ensuring each piece is evenly coated. Arrange the pineapple slices around the chicken.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.
6. As the chicken bakes, transfer the remaining marinade to a small saucepan. Whisk in the cornstarch and bring the mixture to a boil. Reduce the heat and simmer, stirring consistently until the sauce thickens to a glaze.
7. Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
8. Sprinkle with sesame seeds and sliced green onions before serving.
Variations & Tips
– For a spicy kick, add a dash of red pepper flakes or a tablespoon of Sriracha to the marinade.
– If you prefer darker meat, you may substitute the chicken breasts with thigh fillets, adjusting the cooking time accordingly.
– For a charred flavor, finish the chicken under the broiler for 2-3 minutes until slightly caramelized.
– To ensure your chicken remains juicy, avoid overcooking it by using a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
– If fresh pineapple isn’t available, canned pineapple rings in juice can be a convenient alternative, using the juice from the can in the marinade.
– Turn this dish into a one-pan meal by adding vegetables like bell peppers and onions to roast alongside the chicken.
– Leftover glaze can be stored in a sealed container in the refrigerator for up to a week and can be used to enhance stir-fries or as a dipping sauce for appetizers.
