Pineapple Teriyaki Chicken

By spend with pennies

Ingredients

6 boneless skinless chicken thighs
2 tablespoons cornstarch (optional)
6 pineapple rings
3 green onions (cut into ½" pieces)
sesame seeds (and green onion for garnish, optional)
cup soy sauce
cup honey
cup ketchup
¼ cup fresh lime juice
¼ cup pineapple juice
1 tablespoon grated fresh ginger
2 clove garlic (minced)
1 green onion (minced)
1 teaspoon toasted sesame oil

Prep Time15mins
Cook Time15mins
Servings6

Instructions

Combine all sauce ingredients. Set half of the sauce aside and refrigerate.

Combine chicken with remaining sauce. Marinate 4 hours or overnight, if possible.

Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time until it reaches your desired consistency. You may not use all of it.

Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.

Bake in a 425F oven for 25 minutes or until chicken reaches an internal temperature of 165°F. Broil for 3 to 5 minutes or until brown.