Asian

Teriyaki Chicken Thighs is for Dinner.

Teriyaki Chicken Thighs takes 15 minutes to prepare.

Teriyaki Chicken Thighs takes 15 minutes to cook.

Teriyaki Chicken Thighs makes 4 servings.

The ingredients for Teriyaki Chicken Thighs are:

Low Sodium Soy Sauce 1/2c
Agave Nectar 2 tsp
Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added, reserve 1/3c of juice
Ginger, ground, 1 tsp
Garlic, 2 cloves minced
Boneless, skinless chicken thighs 4-6
1 tsp cornstarch

Here is how you make Teriyaki Chicken Thighs:

# Whisk soy sauce, agave nector and the 1/3 cup pineapple juice in a large bowl. Add pineapple chunks and chicken and gently stir to coat. Refrigerate for 15 minutes or all day.# Preheat grill to medium-high. (I used a grll pan)# Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Spray the grill rack with Pam (skip if it's non-stick).Grill the chicken 4 to 5 minutes per side. (or until the internal temp is 165 degrees F)Grill pineapple chunks along side or in a separate small frying pan. They need to be cooked since they were in the marinade with raw chicken.# Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Serve the chicken and pineapple drizzled with the sauce.Add 1/2c Brown Calrose Rice as a side...add 106cals for that.Number of Servings: 4Recipe submitted by SparkPeople user ROXYCRAFT.

The nutritional information for Teriyaki Chicken Thighs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.4

• Total Fat: 4.1 g
• Cholesterol: 85.9 mg
• Sodium: 810.9 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.4 g
• Protein: 21.8 g

Teriyaki Chicken Thighs is Asian cuisine.