Description
Pineapple Teriyaki Chicken Wings are a delectable and versatile dish that will have your taste buds dancing with joy. The harmonious blend of juicy chicken, sweet pineapple, and savory teriyaki sauce creates a flavor profile that’s simply irresistible.
Ingredients
Scale
- 2 pound chicken wings, split at joints
- 2 tablespoon olive oil or vegetable oil
- Salt and pepper to taste
- 1 cup pineapple juice
- 1 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground ginger
- 2 tablespoon cornstarch mixed with 2 tablespoon cold water
Instructions
- Pat the chicken wings dry with paper towels and season them with salt and pepper on both sides.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken wings in a single layer and brown them on both sides, about 3 to 4 minutes per side. Work in batches if needed to avoid crowding the pan.
- In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Once the wings are browned, pour the sauce mixture over them in the skillet. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 30 to 35 minutes, turning the wings occasionally.
- Stir the cornstarch slurry into the skillet and continue cooking for 5 to 10 minutes, turning the wings frequently, until the sauce thickens and becomes sticky and glossy. Cook until the internal temperature of the wings reaches 165°F.
- Transfer the wings to a serving platter. Garnish with sesame seeds and sliced green onions. Serve hot, with any extra sauce on the side for dipping.
Notes
Optional: sesame seeds and green onions for garnish
Nutrition
- Serving Size: 4 wings
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg