Teriyaki Chicken Wings or Thighs with Pineapple (Gluten Free)
Make this under 40 minute dish for an appetizer or a main dish. Loaded with flavor!
Equipment
- 1 large cast iron or skillet
- 1 baking sheet lined with foil
Ingredients
Gluten Free Teriyaki Sauce
- 1-1½ teaspoon peeled fresh ginger, finely minced
- 2-3 cloves garlic, crushed or finely minced or ½ teaspoon of garlic powder, gf
- ½ teaspoon sesame oil
- 2 tbsp honey
- 4 tbsp coconut aminos pure, gf
- 2 tbsp San-J Reduced Sodium Gluten Free Soy Sauce or Tamari, gf
- ⅛ - ¼ teaspoon crushed red pepper gf
- ½ teaspoon rice vinegar, gf or white vinegar, gf
Teriyaki Chicken Wings or Thighs
- 3 tbsp vegetable oil
- 12-14 chicken wings or 5-6 chicken thighs cut into halves or thirds
- 1 ½ cups fresh pineapple, in 1/2" chunks or canned pineapple chunks, drained
- ¾ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1½ inch piece of peeled fresh ginger, cut into 1/4" chunks
- cilantro or green onion slices to garnish
Instructions
Gluten Free Teriyaki Sauce
- Combine all the sauce ingredients in a small bowl and stir until well combined. Set aside.
Chicken Teriyaki Wings or Thighs
- Preheat the oven to 450° F.
- Salt and pepper the chicken wings or thigh pieces.
- In a large cast iron or skillet, heat the oil over high heat. Add the chicken wings or thighs in two batches, frying and browning on all sides, 2-3 minutes total. Remove the first batch to a bowl and set aside. Continue with the second batch.
- Add the first batch of chicken wings back in, the pineapple pieces, and the fresh ginger cubes. Saute for a minute or two.
- Pour ¾ of the Gluten Free Teriyaki Sauce into the pan, reserving the ¼ for later. Stir the chicken wings or thighs and coat in the sauce.
- Spoon the wings or thighs and pineapple to the foil lined tray. Bake for 18-25 minutes until browned and 170-185 internal temperature.
- While the chicken in baking heat the remaining sauce to thicken slightly. Pour into a ramekin or or small bowl to use for dipping or spoon over teriyaki rice bowls.
- Remove the chicken from the oven.
- Spoon into individual dishes or bowls or into a serving dish and top with cilantro or green onion slices.
Notes
I like to serve this as a Gluten Free Teriyaki Rice Bowl. While the chicken is baking, saute vegetables of your choice. Carrots, red or yellow bell pepper, green beans, zucchini, and onion or green onion work well in this dish.
This dish will be so colorful and so flavorful with the depth of the spices and the different textures of the vegetables. Serve over steamed brown rice or white rice. Serve with chopsticks for fun.
If you want a lot of sauce to add on top of your teriyaki bowls, make a double batch or 1 1/2 times the amount.
This dish will be so colorful and so flavorful with the depth of the spices and the different textures of the vegetables. Serve over steamed brown rice or white rice. Serve with chopsticks for fun.
If you want a lot of sauce to add on top of your teriyaki bowls, make a double batch or 1 1/2 times the amount.