Pineapple Teriyaki Chicken [0000032]

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
1/2 cup gluten-free teriyaki sauce
2 tablespoons gluten-free soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons vegetable oil

Steps:

In a bowl, mix together teriyaki sauce, soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade.
Place chicken pieces in a zip-top bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
In a skillet, heat vegetable oil over medium-high heat. Add marinated chicken and cook until browned and cooked through.
Add pineapple chunks and the remaining marinade to the skillet. Stir and cook for an additional 3-5 minutes until the sauce thickens.

Serve the gluten-free JOC Soups and Stews Pineapple Teriyaki Chicken over rice or quinoa. Enjoy your delicious and easy gluten-free meal!