Baked Hawaiian Pineapple Chicken Teriyaki

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 Green bell pepper
  • 2 cups Pineapple
  • 1 Red bell pepper
  • 1 Red onion, small
  • 1 Yellow bell pepper

• Condiments

  • 3 tbsp Honey
  • 1/2 cup Soy sauce, reduced sodium

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

Found on laaloosh.com

Description

Directions

• Preheat oven to 400 degrees. Mist a large baking dish with cooking spray.
• Place pineapples, onion and bell peppers in baking dish. Top with chicken thighs.
• Whisk cornstarch and 1 tbsp warm water together in a small bowl. Combine the cornstarch mixture, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
• Pour sauce on top of the chicken, then turn the chicken over to make sure every inch is coated in the sauce. Bake, uncovered for about 30-35 minutes.