Catherine’s Teriyaki Chicken

For the month of May, we bring you a great and uncomplicated recipe from Catherine Haygood of The Haygoods. Growing up in a home with as many brothers as she did, making a dish like this would have been a sure fire way to keep everyone happy & fed! This recipe is great to prep the night before so when made the next day your family will think you spent all day working on it.

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Catherine's Teriyaki Chicken

Course

Main Dish

Cuisine

Chinese

Servings

People

Ingredients

• 8 raw boneless chicken thighs chopped to about an inch square.
• 1 Cup Kikkoman Original Soy Sauce Low Sodium would work too.
• 2 Cups Brown Sugar
• 1 Fresh Pineapple 5 cups canned chunk pineapple if you wish.

Course Main Dish Cuisine Chinese Servings People Ingredients 8 raw boneless chicken thighs chopped to about an inch square. 1 Cup Kikkoman Original Soy Sauce Low Sodium would work too. 2 Cups Brown Sugar 1 Fresh Pineapple 5 cups canned chunk pineapple if you wish.

Instructions

1. Whisk the Soy Sauce & Brown Sugar together so the Brown Sugar dissolves.
2. Place the chicken and soy sauce & brown sugar mixture into a large ziplock bag (gallon size), toss around until the chicken is well coated, let marinade in refrigerator overnight.
3. Preheat oven to 350 ° F.
4. Put the marinated chicken and the pineapple in a glass pan. Mix well.
5. Bake for 30-45 minutes.
6. Serve with brown or white rice or all by itself!