Kitchen notes · a little help before you start
Pineapple Teriyaki Chicken Thighs
Pineapple Teriyaki Chicken Thighs brings together ginger, soy sauce, and pineapple jam. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Ginger
Look at how this ingredient comes into the method: Peel the ginger (use a vegetable peeler) and grate it into a medium sauce pot with a small cheese grater.
Soy sauce
Look at how this ingredient comes into the method: Peel the ginger (use a vegetable peeler) and grate it into a medium sauce pot with a small cheese grater.
Pineapple jam
Look at how this ingredient comes into the method: Add the soy sauce, pineapple jam, and rice vinegar.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Pineapple Teriyaki Chicken Thighs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Transfer the chicken to a serving dish and spoon some of the reserved (uncontaminated) sauce over top. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
A few questions you might have
What should I get ready before starting?
Set out the pot, oven, and baking sheet. Read the first preparation step before you get going: Peel the ginger (use a vegetable peeler) and grate it into a medium sauce pot with a small cheese grater.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Place back in the oven and bake until the sauce turns golden brown and bubbly (about 30 minutes more).
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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