Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken
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I nabbed a little from a couple/few different recipes to get what I wanted here. I didn’t feel like grilling today. And I wanted to make chicken to go with my Dirty Rice 😉 I know…whaa? It isn’t what some would have together, but…they both taste good to me. ♥

INGREDIENTS

1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/2 teaspoon powdered cloves

9I threw a few peppercorns in 😉
Otherwise…I used restraint! I wanted to add some orange! I’ll save that for next time.

Cook the Chicken ~

Preheat oven to 350F.
Bring the chicken to room temperature.
Remove chicken from Marinade (reserve) and place in a baking dish.
Drizzle with a little olive oil, then spoon over about ¼ of the reserved Marinade onto the chicken, pineapple chunks on chicken is a good thing. 😀
Place chicken in the oven and bake for 20 minutes.
Remove baking dish from oven and turn the chicken over then drizzle a little of the remaining marinade, again → pineapple chunks on the chicken is yummy.
Bake for an additional 15 minutes and check the chicken. If the marinade pooled in the baking dish is looking dry and starting to burn, then pour in a bit of water.Return chicken to the oven and bake until dark golden brown and the Marinade Glaze is caramelised and sticky (about 5 to 10 minutes).

(loosely adapted from Recipe Tin Eats)

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.as usual…it smugly takes the credit 😉