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Chicken Teriyaki

American.Kitchen's picture
Ingredients
  Chicken breasts 4 (boned, skinned)
  Pineapple 9 Ounce, sliced
  Teriyaki sauce 1⁄4 Cup (4 tbs)
  Honey 2 Teaspoon
  Brown sugar 2 Teaspoon
  Butter 2 Teaspoon
  Cooking oil 1 Teaspoon
  Cornstarch 1 Teaspoon
Directions

Place chicken in baking dish.
Drain pineapple; reserve syrup.
Combine pineapple syrup, teriyaki sauce, honey and brown sugar.
Pour over chicken.
Refrigerate for 2 hours.
Drain chicken; reserve marinade.
Melt 1 teaspoon butter in skillet; add oil.
Brown chicken; place in baking dish.
Blend reserved marinade and cornstarch in saucepan; add remaining butter.
Bring to a boil; pour over chicken.
Cover.
Bake at 350 degrees for 15 minutes.
Place pineapple over chicken; baste with pan liquid.
Bake, uncovered, for 5 minutes longer or until glazed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1102 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.8%

Saturated Fat 8.1 g40.7%

Trans Fat 0.2 g

Cholesterol 420.5 mg140.2%

Sodium 527.3 mg22%

Total Carbohydrates 60 g20%

Dietary Fiber 3.6 g14.6%

Sugars 43.4 g

Protein 160 g320.7%

Vitamin A 10.8% Vitamin C 217.1%

Calcium 11.2% Iron 32%

*Based on a 2000 Calorie diet

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Chicken Teriyaki Recipe