Teriyaki Pineapple Chicken Thighs

Teriyaki Pineapple Chicken is an easy recipe that's as flavorful as it is simple to make. You're going to love this sweet and savory dish!

What do you do when you have a bunch of chicken thighs thawed from the freezer but no idea what to do with them? You scour the cabinets and fridge and see what you have that will make a scrumptious sauce. At least that's what I did when I came up with this recipe for Teriyaki Pineapple Chicken Thighs.

With the sweetness of the brown sugar and the pucker of the pineapple and lime juice, these chicken thighs are incredibly tasty and tender.

The cilantro garnish is completely optional, but for me, it adds just the right finish to the dish. I served mine along with some oven-roasted cauliflower and broccoli which was the perfect accompaniment to this light and flavorful dinner.

TERIYAKI PINEAPPLE CHICKEN THIGHS     {PRINT THIS RECIPE}
Serves: 4-6     Prep Time: 40 minutes (including the marinade time)    Cook Time: 35-40 minutes

2-3 pounds of boneless, skinless chicken thighs
½ cup low sodium teriyaki sauce
2 tablespoons low sodium soy sauce
4 tablespoons brown sugar
⅔ cup pineapple juice
2 tablespoons fresh lime juice
1 teaspoon ground ginger
3 cloves garlic, minced
2 tablespoons sesame seeds
Fresh cilantro for garnish (optional)

-Place the chicken thighs in a large plastic bag.
-In a medium-size bowl, combine the teriyaki sauce, soy sauce, brown sugar, pineapple juice, lime juice, ginger, garlic, and sesame seeds.
-Pour the sauce into the bag with the chicken, making sure to coat all the chicken, and allow it to marinate in the fridge for at least 30 minutes.
-Preheat the oven to 350 degrees.
-Remove the chicken from the fridge and allow it to sit at room temperature for 10-15 minutes.
-Place the chicken in a large baking dish and add the marinade to a small saucepan on top of the stove.
-Bake the chicken for approximately 35-40 minutes or until the juices run clear.
-Meanwhile, bring the marinade to a boil on the stove and allow it to thicken and reduce by half.
-Pour the reduced sauce over the chicken and garnish with fresh cilantro.
-Serve.