Pineapple Teriyaki Chicken Thighs

Directions

Peel the ginger and grate it into a medium sauce pot with a small cheese grater. Mince the garlic and add it to the pot along with 1 Tbsp of vegetable oil. Saute the garlic and ginger over medium heat, just until soft . Add the soy sauce, pineapple jam, and rice vinegar. Bring the mixture up to a simmer over medium heat. Dissolve the cornstarch in just enough water to make a slurry and pour it into the bubbling sauce. Allow to simmer for about five more minutes. Preheat the oven to 375 degrees. Prepare a baking sheet with foil and nonstick spray. Place the chicken thighs on the baking sheet. Reserve about 1/3 of the pineapple teriyaki sauce in a bowl for spooning over the chicken after cooking . Using about half of the rest of the sauce, brush a thick layer over the chicken. Place the pineapple teriyaki coated chicken in the preheated oven and bake for about 20 minutes. Take the chicken out and brush with more sauce . Brush as much on as possible. Place back in the oven and bake until the sauce turns golden brown and bubbly . Take the chicken out of the oven and allow to rest for about 5 minutes. Transfer the chicken to a serving dish and spoon some of the reserved sauce over top.