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Baked chicken teriyaki

Baked Teriyaki Chicken with Pineapple Rice

Prep Time 1 hr 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Chinese
Servings 5 servings


For the Chicken

  • 5 boneless chicken thighs
  • 3 cups cooked jasmine or basmati rice
  • 16 oz can of pineapple chunks drained
  • 2 medium yellow onions
  • 2 large carrots sliced
  • olive oil
  • salt and pepper

For the Sauce

  • 1 tbsp arrowroot powder
  • 1 tbsp cold water
  • ½ cup brown sugar
  • ½ cup coconut aminos
  • ¼ cup apple cider vinegar
  • 1 tsp ground ginger
  • ¼ tsp black pepper


  • lightly oil a 9x9 baking dish
  • place chicken thighs in baking dish
  • whisk together the sauce ingredients minus the arrowroot powder, make sure it's well combined
  • whisk the arrowroot powder into the sauce
  • pour sauce over the chicken thighs
  • add sliced carrots on top of the chicken
  • refrigerate to marinate for at least 1 hour
  • preheat oven to 400 F
  • bake chicken for 30 minutes until internal temp reaches 160 F
  • While chicken is baking heat olive oil in medium pan over medium low heat
  • add sliced onions and caramelize slowly, you want to really bring the sugars out and are looking for a dark brown color
  • when the onions have reached peak caramel add fully drained pineapple chunks and season with salt and pepper to taste
  • bring a brown to the pineapple and then add the cooked rice to the pan
  • remove chicken from oven and pour extra sauce into pan with rice, toss well
  • serve with the chicken thighs topping the rice mixture
Keyword egg free, gluten free recipes, nightshade free recipes, soy free recipes