Pineapple Teriyaki Chicken Thighs
Pineapple Teriyaki Chicken Thighs deliver 44g protein and 816 calories per serving — a high-calorie, high-protein option for muscle-building phases. Seven servings cook on the stovetop, making it one of the highest-yield recipes in this category for bulk prep. Use this when your daily surplus allows and you need calorie-dense meals to hit aggressive weight-gain targets.
Ingredients
- •Garlic(60g)
- •Ginger, Fresh Root
- •Vegetable oil(15g)
- •Soy Sauce, Low Sodium(60g)
- •Pineapple Jam, Jarred(510g)
- •Vinegar, Rice(8g)
- •Cornstarch(8g)
- •Chicken Thigh, Bone-In, Skin-On(1814g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
Instructions
- 1Peel the ginger (use a vegetable peeler) 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 (about one minute).
- 2Add 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.
- 3Prepare 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 (you don’t want to contaminate this with raw chicken). Using about half of the rest of the sauce, brush a thick layer over the chicken.
- 4Place the pineapple teriyaki coated chicken in the preheated oven and bake for about 20 minutes. Take the chicken out and brush with more sauce (not the sauce reserved for after baking). Brush as much on as possible. Place back in the oven and bake until the sauce turns golden brown and bubbly (about 30 minutes more).
- 5Take 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 (uncontaminated) sauce over top.
Nutrition — Per Serving
816
calories
44g
protein
45g
fat
- Carbohydrates
- 55g
- Saturated fat
- 12.1g
- Sodium
- 543 mg
- Dietary fiber
- 1.1g
7 servings per batch · ~354g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Pineapple Teriyaki Chicken Thighs have per serving?
Each serving contains 44g of protein and 816 calories with 45g fat and 55g carbs. This is a calorie-dense recipe with high protein content, making it suitable for muscle-building phases with larger daily caloric targets.
How long does Pineapple Teriyaki Chicken Thighs take to prep?
Quick prep on the stovetop batch-makes 7 servings in one session, giving you nearly a full week of meals ready at once. Total time is under 25 minutes of active cooking.
Is Pineapple Teriyaki Chicken Thighs good for muscle gain?
At 44g protein and 816 calories per serving with 55g carbs, this recipe is well-suited for muscle-gain phases requiring high daily caloric and protein intake. The carbohydrate and calorie density supports strength training performance and post-workout recovery.
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