Hawaiian Teriyaki Chicken
photo by Chef TraceyMae
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1360.77 g skinless chicken thighs, fat removed (about 8-10 pieces)
- 14.79 ml cornstarch
- 14.79 ml cold water
- 118.29 ml sugar
- 118.29 ml gluten-free soy sauce
- 59.14 ml vinegar
- 1 garlic clove, chopped fine
- 7.39 ml fresh ginger, grated
- 1.23 ml pepper
- 226.79 g can crushed pineapple, drained
directions
- Preheat oven to 325°F.
- Place chicken in a casserole dish.
- Combine all ingredients (except pineapple) and pour over chicken.
- Bake covered for 2 hours.
- Stir several times while baking.
- Add pineapple just before serving.
- Serve over cooked rice.
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Reviews
-
This recipe was made for the Aussie/Kiwi Swap #16. This recipe was easy to make with ingredients on hand. It was so tender, falling off the bone practically. My husband said, "This is a Keeper!" I was burning my mouth; it tasted so great I couldn't wait for it to cool off!! I will definitely make this again for friends and family. Thanks for sharing!
RECIPE SUBMITTED BY
LARavenscroft
United States