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Chicken Teriyaki
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Filipino-style teriyaki chicken with pineapple in a flavorful soy sauce glaze.
Ingredients:
  • 2.25 cups soy sauce
  • 0.75 cup sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 1 (20 ounce) can pineapple chunks in juice, drained, 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
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of pineapple juice in a saucepan. Stir until sugar dissolves. Add onion, garlic, and ginger. Bring to a boil and simmer until thickened, about 5 minutes.
  • Rinse the chicken thighs, drumsticks, and wings, then dry them with paper towels. Place the chicken in a baking dish and season generously with salt and pepper.
  • Place in the preheated oven for 15 minutes until golden brown. Add pineapple chunks around chicken, generously brush with sauce, and continue baking for 30 minutes, basting chicken with sauce every 10 minutes.

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