Chicken Teriyaki

Published on June 18, 2020

• 2 ¼ cups soy sauce

• ¾ cup sugar

• 1 teaspoon ground black pepper

• 1 tablespoon cornstarch

• 1 can (20 oz.) pineapple pieces in juice, drained and juice reserved

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 (2 inch) piece fresh ginger root, peeled and chopped

• 4 chicken thighs

• 4 chicken drumsticks

• 4 chicken wings

• salt and ground black pepper to taste

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.

3. Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.

4. Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.

I Made It

Nutrition Facts (per serving)

738Calories24g Fat76g Carbs55g Protein

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Nutrition FactsServings Per Recipe4Calories738% Daily Value *Total Fat24g31%Saturated Fat7g34%Cholesterol154mg51%Sodium8306mg361%Total Carbohydrate76g28%Dietary Fiber3g11%Total Sugars61gProtein55gVitamin C16mg82%Calcium82mg6%Iron6mg32%Potassium924mg20%

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