- Stir together teriyaki, coconut milk, brown sugar, garlic, and ginger in a measuring cup or bowl. Reserve about ⅔ cup of marinade and set aside.
- Place chicken breasts in a shallow dish and pour marinade over the top. Cover and refrigerate for 30 minutes or up to 4 hours.
- While chicken marinates, pour reserved ⅔ cup of marinade into a saucepan and bring to a simmer over low heat. Simmer until thickened, about 5 minutes, stirring frequently. Pour into a small bowl and cool at room temperature.
- Heat oven to 400ºF and line a baking sheet with parchment paper. Place chicken breasts on baking sheet and place a slice of pineapple on each chicken breast. Bake for 20 minutes.
- Brush chicken and pineapple with ¼ cup of marinade and return to oven for 10 minutes longer, until chicken is cooked through and caramelized on top.
- Remove chicken from oven and serve hot over rice drizzled with remaining sauce. Garnish with chopped cilantro.
Hawaiian Sheet Pan Chicken
Yield
6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
1 hour, 20 minutes
kikkoman products used:
ingredients
For Chicken
1 cup Kikkoman® Teriyaki Marinade & Sauce
½ cup full fat coconut milk
¼ cup brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
6 medium skinless chicken breasts, lightly pounded to ½-inch thickness
6 pineapple ring slices
For Serving
Cooked white rice
Cilantro, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
