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This Pineapple Teriyaki Chicken is an easy, fun and tasty dish that is soy-free and gluten-free. Unprocessed, real food that is delicious!
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I was craving some teriyaki chicken last weekend, and wanted to try my hand at making my own teriyaki sauce. I also wanted to use the pineapples that I had just bought, and thought that they would go great with this dish. This was tasty, and the teriyaki sauce was really good! I bet it would pair well with beef and fish as well.
I used bone-in, skin-on chicken thighs for this recipe. But if you prefer skinless-boneless, or breast instead, they would work well! I think I will try these on wings next time.
This Paleo Pineapple Teriyaki Chicken had a great flavor and was delicious! And no soy, which is great since I’m allergic! The pineapple adds a nice natural sweetness to the flavor profile. This was also fairly easy to make, and if you know me you know I love easy recipes!
- 4 lbs chicken thighs can also use wings, breasts, etc.
- 1 Tbsp arrowroot starch
- 1 Tbsp water
- 2 Tbsp honey
- 1/3 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1 clove garlic minced
- 1/2 tsp ginger
- salt & pepper to taste
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Pre-heat an oven to 400 degrees Fahrenheit.
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Mix the arrowroot powder with the water in a small bowl until thoroughly combined.
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In a saucepan over medium heat, combine the honey, coconut aminos, apple cider vinegar, garlic and ginger. Add the arrowroot mix and stir for a couple minutes, until the sauce has thickened.
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Lightly sprinkle each side of the chicken with salt and pepper. Place on a baking sheet along with the diced pineapples and bake for 30 minutes.
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Remove the chicken from the oven. Coat both sides of the chicken with the teriyaki sauce. Place back in the oven and cook for an additional 10 minutes, until the chicken has cooked through.
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Remove from the oven. Serve and enjoy!
