Chicken Teriyaki Recipe

  • 2 1/4 cups soy sauce
  • 3/4 cup sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (2 inch) piece fresh ginger root, peeled and chopped
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 chicken wings
  • salt and ground black pepper to taste
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
  3. Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.
  4. Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.