Teriyaki Pineapple Chicken

This one is for sure a vacation dish. We stopped by a local food stand on the side of the road in Oahu and bought a fresh pineapple. I had never seen one that bright orange color before.  I guess they turn a little more brownish on their way to the mainland.

As a tip of the hat to the mix of Polynesian cultures here in Hawaii, I decided to do a teriyaki marinaded chicken with glazed pineapples over white rice.

I marinaded the chicken (thighs and breasts) in teriyaki and garlic for about 4-5 hours. I poked them with a fork first so they would soak up more of the marinade. Then I baked them for 30 minutes at 350 degrees in a baking dish with the marinade and chunks of pineapple.

While the chicken was baking, I seared off fresh slices of pineapple to caramelize the edges and enhance that sweet flavor. After the chicken was done I served the pineapple on top of the chicken over abed of white rice. It was fantastic. I can honestly say it was the most delicious pineapple I have ever eaten ...and it was nice to be able to cook for my family.