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Pineapple Sesame Teriyaki Baked Chicken
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Fresh pineapple, sesame seeds and homemade teriyaki sauce are added to this baked chicken recipe for a flavorful, simple and gluten free dish!
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings
4
people
Calories
440
Author
Whitney Bond
Ingredients
½
pineapple
peeled & sliced
2
lbs
boneless, skinless chicken breasts
¼
cup
soy sauce
tamari for gluten free
¼
cup
honey
½
cup
pineapple juice
¼
cup
cooking sake
2
garlic cloves
crushed
1
tsp
ground ginger
1
tbsp
sesame seeds
Instructions
Preheat the oven to 350°F.
Place a layer of sliced pineapple in the bottom of an oven-safe baking dish.
Place the chicken breasts on top of the pineapple.
In a small bowl whisk the soy sauce, pineapple juice, honey and cooking sake together.
Add the garlic and ginger, whisk well.
Pour the sauce over the chicken.
Sprinkle the sesame seeds on top.
Cover and place in the oven for one hour.
Nutrition
Serving:
4
g
|
Calories:
440
kcal
|
Carbohydrates:
39
g
|
Protein:
51
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
145
mg
|
Sodium:
1076
mg
|
Potassium:
1053
mg
|
Fiber:
2
g
|
Sugar:
31
g
|
Vitamin A:
135
mg
|
Vitamin C:
60.2
mg
|
Calcium:
57
mg
|
Iron:
2.1
mg