Description
Deliciously tender and flavorful Teriyaki Chicken Wings or Thighs with Pineapple, glazed in a gluten-free homemade teriyaki sauce. This quick and easy recipe combines savory, sweet, and tangy flavors with a hint of spice, perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Teriyaki Sauce
- 1–1½ teaspoon peeled fresh ginger, finely minced
- 2–3 cloves garlic, crushed or finely minced (or ½ teaspoon garlic powder, gluten free)
- ½ teaspoon sesame oil
- 2 tablespoons honey
- 4 tablespoons coconut aminos (pure, gluten free)
- 2 tablespoons San-J Reduced Sodium Gluten Free Soy Sauce (or Tamari, gluten free)
- ⅛ – ¼ teaspoon crushed red pepper (gluten free)
- ½ teaspoon rice vinegar (or white vinegar, gluten free)
Chicken and Other Ingredients
- 3 tablespoons vegetable oil
- 12–14 chicken wings or 5–6 chicken thighs cut into halves or thirds
- 1½ cups fresh pineapple, in ½ inch chunks (or canned pineapple chunks, drained)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ inch piece peeled fresh ginger, cut into ¼ inch chunks
- Cilantro or green onion slices (for garnish)
Instructions
- Make the Gluten Free Teriyaki Sauce: Combine all sauce ingredients—minced ginger, garlic, sesame oil, honey, coconut aminos, gluten free soy sauce, crushed red pepper, and rice vinegar—in a small bowl. Stir well until fully combined and set aside.
- Preheat Oven: Heat the oven to 450°F (232°C) to prepare for baking the chicken later.
- Season the Chicken: Pat the chicken wings or thigh pieces dry and sprinkle them evenly with kosher salt and black pepper to season.
- Brown the Chicken: Heat vegetable oil in a large cast iron skillet or heavy frying pan over high heat. Add the chicken in batches, frying to brown all sides for 2-3 minutes total per batch. Remove and set aside after browning.
- Sauté with Pineapple and Ginger: Return the first batch of chicken to the pan, add pineapple chunks and fresh ginger pieces. Sauté for 1-2 minutes to meld flavors.
- Add Sauce: Pour ¾ of the prepared teriyaki sauce into the pan, reserving the remaining ¼ for later use. Stir the chicken pieces well, coating them thoroughly in the sauce.
- Bake the Chicken: Transfer the chicken, pineapple, and sauce onto a foil-lined baking tray. Bake in the preheated oven for 18-25 minutes until chicken is browned and reaches an internal temperature of 170-185°F (77-85°C).
- Thicken Remaining Sauce: While baking, heat the reserved teriyaki sauce in a small saucepan over medium heat until slightly thickened. Pour into a small bowl for dipping or drizzling.
- Serve: Remove the chicken from the oven and spoon into serving dishes or bowls. Garnish with fresh cilantro or green onion slices. Serve hot with the thickened dipping sauce on the side or spooned over rice bowls.
Notes
- Use fresh pineapple chunks for best flavor, but canned drained pineapple also works well.
- You can substitute coconut aminos with gluten free soy sauce if preferred, but it will alter the flavor slightly.
- Adjust crushed red pepper according to your spice preference or omit for no heat.
- Ensure chicken reaches proper internal temperature for safety.
- For a lower fat option, bake the chicken instead of searing in oil and reduce oil quantity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Asian, Japanese-inspired Gluten Free
Nutrition
- Serving Size: 1 serving (approximately 3-4 chicken wings or equivalent thigh pieces with sauce and pineapple)
- Calories: 350
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Teriyaki chicken wings, gluten free teriyaki sauce, chicken thighs recipe, pineapple chicken, easy dinner, Asian chicken recipe, baked chicken wings
