Baked Hawaiian Teriyaki Chicken. Place chicken in a casserole dish. Combine all ingredients (except pineapple) and pour over chicken. Let simmer, stirring frequently, until sauce thickens and bubbles.

The teriyaki sauce is so easy to make and has the most amazing flavor - perfectly sweet, savory, and just a tiny bit spicy. Baked Teriyaki Chicken with Pineapple is a family favorite, especially with my kids who love it. Served with some steamed brown rice and veggies, it's a meal we eat all the time. You can have Baked Hawaiian Teriyaki Chicken using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Baked Hawaiian Teriyaki Chicken

Prepare 1 lb. of boneless, skinless chicken breasts.
It's to taste of salt and pepper.
It's 1/2 cup of + 1 tbsp cornstarch, divided.
You need 2 of large eggs.
You need 1/4 cup of vegetable oil.
It's 1 cup of pineapple juice.
You need 1/2 cup of brown sugar.
Prepare 1/3 cup of soy sauce (reduced sodium recommended).
You need 2 cloves of garlic, minced.
It's 1/4 tsp. of ground ginger.
You need 1 of small bell pepper, diced.
It's 1 can (8 oz.) of pineapple tidbits, drained.

We also make this healthy teriyaki sauce to use on the grill. This Baked Teriyaki Chicken with Pineapple is one of those dishes you will make again and again. In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet.

Baked Hawaiian Teriyaki Chicken instructions

Start by cutting your chicken into bite sizes pieces. Season the chicken pieces with salt and pepper..
Heat the vegetable oil in a large skillet over medium heat. Preheat the oven to 325°F. Grease a baking dish with non-stick spray. Set aside..
In one bowl, place 1/2 cup of the cornstarch. In a separate bowl, whisk the eggs. Dip the chicken pieces into the cornstarch to coat first. Then, dip the coated pieces into the egg..
Working in batches, place the chicken pieces into the skillet and cook for a few minutes on each side to brown them. You don't want them to cook through at this point. Once the pieces are browned, place them into the prepared baking dish. Continue until all the chicken is browned..
In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic, ginger and the 1 tbsp cornstarch. Pour over the chicken..
Sprinkle the diced pepper and pineapple tidbits over the top of the chicken..
Bake for 45-60 minutes. Stir every 15 minutes or so, that way everything gets an even coating of sauce. Start to check whether your chicken is done around the 45 minute mark, which is also when your sauce should start to thicken up..
Once ready, let sit for 5 minutes, then serve..

Remove the chicken and set aside on a plate. Top chicken with reserved glaze and remaining green onions. Heat the vegetable oil in a large skillet over medium heat. Grease a baking dish with non-stick spray. This Teriyaki Fried Chicken version calls for the chicken to be marinated before frying.