Pineapple Teriyaki Chicken
Everyone loves some teriyaki! This Pineapple Teriyaki Chicken is gluten-free, paleo, and allergy-free! With a sweet homemade sauce recipe to accompany this new family favorite dinner, weeknights just got a lot more healthy and delicious!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Main, Chicken
- Cuisine: Asian
Ingredients
Scale
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Chopped Pineapple
- 2 Chopped Scallions
- Pineapple Teriyaki Sauce:
- 1/2 Cup Coconut Aminos
- 1/2 Cup Pineapple Juice
- 2 TB Rice Vinegar
- 1 Tsp Granular Erythritol
- 1 Tsp Chili Paste
- 1 Tsp Minced Garlic
- 1/2 Tsp Ground Ginger
- 2 TB Arrowroot Starch
Instructions
- Preheat the oven to 350ยฐF.
- In a bowl, mix together all the sauce ingredients except the arrowroot starch.
- Pour the mixture into a non-stick skillet and simmer for 5 minutes. Add the arrowroot after 5 minutes, stir into dissolve, then allow it to simmer for 2-4 minutes until the sauce has thickened.
- In a greased baking dish, add the chicken breasts, chopped pineapple, and scallions, then pour 2/3 of the sauce over the chicken.
- Bake in the oven for 30-35 minutes until cooked and top the chicken with the rest of the sauce to serve.
Nutrition
- Serving Size: 1