Main
Baked Teriyaki Pineapple Chicken
1 h 20 minServes 6Nutri-Score C€€
C
1 h 20 min
1 h 20 minBaked Teriyaki Pineapple Chicken
what you need
Ingredients
chicken thighs (skin on)Meat900 g- chicken drumsticks (skin on)Meat700 g
salt (or salt and pepper seasoning blend)Spices8 g
black pepper (ground)Spices3 g
garlic powderSpices5 g
crushed pineapple (canned, juice included)Pantry567 g- teriyaki sauce (one bottle)Pantry300 ml
- liquid aminos (optional)Pantry15 ml
per serving
Nutrition
338kcal
- Carbs
- 16 g
- Proteins
- 29 g
- Fat
- 18 g
what you’ll use
Tools
Baking dish
Oven
step by step
Method
- Step 1
Season the chicken
- Place the chicken thighs and drumsticks, skin on, in a baking dish.
- Rub them with salt, pepper and garlic powder (or your favorite chicken seasoning).
- Step 2
Add the marinade
- Pour the whole can of crushed pineapple, juice included, over the chicken.
- Pour the entire bottle of teriyaki sauce over the top.
- Add the liquid aminos if using.
- Step 3
Massage the marinade
- Rub the marinade into each piece of chicken so it is well coated.
- Step 4
Bake covered
- Cover the dish with foil.
- Bake at 220 °C (425 °F) for 1 hour.
- Step 5
Broil until crispy
- Remove the foil.
- Broil for 3 to 5 minutes until the topping is crispy.
most cooked first