4chicken breasts or 8 chicken thightsboneless skinless
3 tbspbalsamic vinegar
Preheat oven to 400F.
Add the pineapple jam, balsamic vinegar, soy sauce and chili flakes to a small bowl and mix until the jam is dissolved and the marinade is smooth.
Place the chicken breasts in a baking dish and pour the pineapple mixture over top. Bake for 30 minutes or until the internal temperature of the chicken reaches 165 F. Baste the chicken with the marinade occasionally while cooking to ensure the chicken is well glazed.
Remove from oven and sprinkle with sesame seeds (optional). Serve.
Substitute 4 chicken breasts with 8 chicken thighs (boneless skinless)
If gluten-free substitute the soy sauce for tamari
Apricot or peach jam can be substitute for pineapple jam
Prepare the marinade and pour over chicken in a baking dish or resealable bag or container. Marinade in the fridge overnight and bake as per instructions.
To freeze as a freezer meal place the chicken and marinade in a resealable freezer bag and seal tightly removing as much air as possible and store in the freezer for up to 3 months. Thaw in the fridge overnight and bake as per instructions.
Storage:Store leftovers tightly sealed in the fridge for up to 3 days.