Baked Teriyaki Chicken with Veggies and Pineapple

Name: Baked Teriyaki Chicken with Veggies and Pineapple
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 4 carrots, sliced; 118 milliliters cider vinegar; 2 Tbsps cornstarch; 2 cloves garlic, minced; 1 teaspoon ground ginger; 1 teaspoons ground black pepper; 237 milliliters light soy sauce; 6 mushrooms, sliced; 6 servings Reserved pineapple juice; 1 can pineapple tidbits, drained (with juice reserved); 12 skinless chicken thighs; 1 large sweet onion cut into chunks; 2 Tbsps cold water; 237 milliliters white sugar

Baked Teriyaki Chicken with Veggies and Pineapple is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains around 50g of protein, 10g of fat, and a total of 534 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. If you have reserved pineapple juice, mushrooms, cornstarch, and a few other ingredients on hand, you can make it. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.