Easiest Way to Cook Perfect Baked Hawaiian Teriyaki Chicken

Baked Hawaiian Teriyaki Chicken. Baked Hawaiian Pineapple Chicken Teriyaki An easy to put together meal that delivers fantastic flavor and is light and healthy. The homemade Teriyaki sauce is a perfect compliment to the fresh peppers and pineapple. The sweet and savory Hawaiian teriyaki marinade is THE best and SO easy to make.

Place chicken in a casserole dish. Combine all ingredients (except pineapple) and pour over chicken. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. You can cook Baked Hawaiian Teriyaki Chicken using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Baked Hawaiian Teriyaki Chicken

1. Prepare 1 lb. of boneless, skinless chicken breasts.
2. You need to taste of salt and pepper.
3. Prepare 1/2 cup of + 1 tbsp cornstarch, divided.
4. You need 2 of large eggs.
5. You need 1/4 cup of vegetable oil.
6. You need 1 cup of pineapple juice.
7. It's 1/2 cup of brown sugar.
8. Prepare 1/3 cup of soy sauce (reduced sodium recommended).
9. It's 2 cloves of garlic, minced.
10. Prepare 1/4 tsp. of ground ginger.
11. It's 1 of small bell pepper, diced.
12. Prepare 1 can (8 oz.) of pineapple tidbits, drained.

Let simmer, stirring frequently, until sauce thickens and bubbles. Serve on a bed of steamed rice with a side of veggies & the whole family is happy! These Hawaiian meatballs are baked at a high temperature so they are wonderfully crispy on the outside and perfectly succulent on the outside. The baking ensures and even cook and allows the sauce to really marry up to the meatballs!.

Baked Hawaiian Teriyaki Chicken step by step

1. Start by cutting your chicken into bite sizes pieces. Season the chicken pieces with salt and pepper..
2. Heat the vegetable oil in a large skillet over medium heat. Preheat the oven to 325°F. Grease a baking dish with non-stick spray. Set aside..
3. In one bowl, place 1/2 cup of the cornstarch. In a separate bowl, whisk the eggs. Dip the chicken pieces into the cornstarch to coat first. Then, dip the coated pieces into the egg..
4. Working in batches, place the chicken pieces into the skillet and cook for a few minutes on each side to brown them. You don't want them to cook through at this point. Once the pieces are browned, place them into the prepared baking dish. Continue until all the chicken is browned..
5. In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic, ginger and the 1 tbsp cornstarch. Pour over the chicken..
6. Sprinkle the diced pepper and pineapple tidbits over the top of the chicken..
7. Bake for 45-60 minutes. Stir every 15 minutes or so, that way everything gets an even coating of sauce. Start to check whether your chicken is done around the 45 minute mark, which is also when your sauce should start to thicken up..
8. Once ready, let sit for 5 minutes, then serve..

You could use bottled teriyaki sauce to save time. To make the baked teriyaki chicken, start by marinating boneless skinless chicken breasts in Kikkoman Teriyaki Sauce. Combine the cornstarch mixture, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Baked Teriyaki Chicken with Pineapple is a family favorite, especially with my kids who love it. Served with some steamed brown rice and veggies, it's a meal we eat all the time.