Ingredients
6chicken thighs,boneless, skinless
6pineapple rings
3green onions,cut into ½-inch pieces
2tbspcornstarch,optional
sesame seeds
green onion
⅓cupsoy sauce
¼cupfresh lime juice
1¼cuppineapple juice
⅓cuphoney
⅓cupketchup
1tspsesame oil
2clovegarlic,minced
1tbspfresh ginger root,grated
1green onion,minced
Preparation
Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency.
Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9×13 -inch pan. Top with thickened teriyaki sauce.
Bake at 425 degrees F oven for 25 minutes or until chicken reaches 165 degrees F. Broil 3 to 5 minutes or until brown.
Preheat grill to medium.
Grill chicken basting with thickened sauce for about 6 to 8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.
