Juicy chicken breasts are stuffed with sweet pineapple rings, brushed with a savory homemade teriyaki sauce, and baked to perfection. This flavorful and healthy meal offers a delightful combination of sweet and savory tastes.
Why You’ll Love This Recipe
- Sweet and Savory Flavor: The perfect balance of pineapple sweetness and rich teriyaki sauce.
- Healthy and Nutritious: High in protein and made with wholesome ingredients.
- Easy to Make: Simple steps for a restaurant-quality dish.
- Great for Meal Prep: Stores well for leftovers and reheating.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can pineapple rings (8 ounces), drained
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Directions
1. Prepare the Teriyaki Sauce:
- In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
- Bring the mixture to a boil over medium heat.
- In a separate small bowl, mix the cornstarch with water to create a slurry.
- Once the sauce is boiling, reduce the heat and stir in the cornstarch slurry.
- Continue to cook, stirring constantly, until the sauce thickens.
- Remove from heat and set aside.
2. Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Place a pineapple ring inside each pocket.
- Brush the outside of the chicken breasts with the prepared teriyaki sauce, reserving some sauce for later.
3. Bake the Chicken:
- Place the stuffed chicken breasts in a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. Serve:
- Drizzle the remaining teriyaki sauce over the baked chicken.
- Garnish with sesame seeds and sliced green onions, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 300 kcal per serving
Variations
- Grilled Version: Instead of baking, grill the stuffed chicken breasts over medium heat for about 5-6 minutes per side.
- Spicy Kick: Add a dash of red pepper flakes or Sriracha to the teriyaki sauce for some heat.
- Cheesy Twist: Add a slice of mozzarella or Swiss cheese inside the chicken pocket.
- Vegetable Addition: Stuff additional ingredients like bell peppers or spinach along with the pineapple.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap each stuffed chicken breast individually and freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10-12 minutes or microwave for 1-2 minutes.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works well, just slice it thinly for easy stuffing.
2. What can I serve with this dish?
Steamed rice, quinoa, or stir-fried vegetables pair beautifully.
3. Can I marinate the chicken before baking?
Yes! Marinate in the teriyaki sauce for 30 minutes to enhance the flavor.
4. Can I make this dish dairy-free?
Yes, it contains no dairy, making it naturally dairy-free.
5. How do I prevent the chicken from drying out?
Bake just until it reaches 165°F (74°C) and let it rest before slicing.
6. Can I substitute chicken thighs?
Yes, boneless skinless thighs work, but adjust the cooking time as needed.
7. What’s the best way to thicken the sauce without cornstarch?
Try using arrowroot powder or reducing the sauce longer for a thicker consistency.
8. Can I prepare this dish ahead of time?
Yes, assemble the chicken in advance and refrigerate until ready to bake.
9. Can I make this dish gluten-free?
Yes, simply use gluten-free soy sauce or tamari.
10. How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Conclusion
Pineapple Stuffed Teriyaki Chicken is a flavorful, easy-to-make meal that brings a sweet and savory delight to your table. Whether baked, grilled, or customized to your taste, this dish is sure to be a crowd-pleaser!
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Pineapple Stuffed Teriyaki Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Juicy chicken breasts are stuffed with sweet pineapple rings, brushed with a savory homemade teriyaki sauce, and baked to perfection. This easy, flavorful dish balances sweet and savory for a delicious meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (8 oz) pineapple rings, drained
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
Prepare the Teriyaki Sauce:
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger.
- Bring to a boil over medium heat.
- In a small bowl, mix cornstarch with water to form a slurry.
- Reduce heat and stir in the slurry, cooking until the sauce thickens. Remove from heat.
Prepare the Chicken:
- Preheat oven to 375°F (190°C).
- Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Place a pineapple ring inside each pocket.
- Brush chicken with the teriyaki sauce, reserving some for later.
Bake the Chicken:
- Arrange stuffed chicken breasts in a baking dish.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Serve:
- Drizzle with remaining teriyaki sauce.
- Garnish with sesame seeds and sliced green onions.
Notes
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian, Fusion