Baked Pineapple Teriyaki Chicken

Tender chicken baked in a sweet, savory teriyaki sauce with juicy pineapple, garlic, and ginger. This easy oven-baked recipe is perfect for a weeknight dinner and pairs beautifully with steamed rice and vegetables.

🍍 Recipe Details

• Servings: 4
• Prep time: 15 minutes
• Marinating time: 30 minutes (optional)
• Cook time: 30–35 minutes
• Total time: About 1 hour 20 minutes
• Cuisine: Asian-inspired
• Difficulty: Easy

Ingredients

Chicken

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts
• 1 cup pineapple chunks, fresh or canned, drained
• 2 green onions, sliced
• 1 tablespoon sesame seeds, for garnish

Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes, optional

Instructions

1. Prepare the sauce: In a bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
2. Make the cornstarch slurry: Mix the cornstarch with cold water in a separate small bowl until smooth.
3. Combine: Pour the teriyaki mixture into a saucepan and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens slightly. Remove from heat.
4. Prepare the chicken: Pat the chicken dry and place it in a lightly greased 9×13-inch baking dish.
5. Add pineapple: Scatter the pineapple chunks around and over the chicken.
6. Add sauce: Pour about two-thirds of the teriyaki sauce over the chicken, turning the pieces so they’re well coated. Reserve the remaining sauce for serving.
7. Bake: Cover the dish loosely with foil and bake at 400°F (200°C) for 20 minutes.
8. Finish uncovered: Remove the foil and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Caramelize: For extra color, broil for 1–2 minutes at the end, watching carefully so the sauce doesn’t burn.
10. Garnish and serve: Let the chicken rest for 5 minutes. Spoon the pineapple and sauce over the chicken and garnish with green onions and sesame seeds.

Serving Suggestions

Serve the chicken with:

• Steamed white or jasmine rice
• Brown rice
• Coconut rice
• Stir-fried vegetables
• Steamed broccoli
• Sautéed bell peppers
• Asian-style cucumber salad

A spoonful of the pineapple-teriyaki sauce over the rice makes the meal especially delicious.

Recipe Notes

• Chicken thighs stay particularly juicy and flavorful, while chicken breasts are leaner.
• If using canned pineapple, reserve the juice for the teriyaki sauce.
• For a thicker glaze, simmer the reserved sauce for a few extra minutes before serving.
• Don’t pour used marinade back over cooked chicken unless it has been thoroughly boiled first.
• The sauce contains sugar, so watch carefully during broiling to prevent burning.

Helpful Tips

For juicier chicken:
Use chicken thighs or avoid overcooking chicken breasts. A meat thermometer is the most reliable way to check doneness.

For stronger pineapple flavor:
Add a little extra pineapple juice to the sauce and use fresh pineapple chunks.

For spicy chicken:
Add ½–1 teaspoon red pepper flakes or a little sriracha to the sauce.

For meal prep:
Store cooked chicken and rice in airtight containers in the refrigerator for up to 3–4 days. Reheat gently to prevent the chicken from drying out.

For extra caramelization:
Brush the chicken with additional thickened teriyaki sauce during the final 5 minutes of baking.

Approximate Nutritional Information

Per serving, assuming 4 servings and chicken thighs; values vary depending on brands and exact ingredients.

Tip: Using low-sodium soy sauce and reducing the amount of sauce served with each portion can significantly lower the sodium.

Benefits

• High in protein: Chicken provides protein that supports muscle maintenance and helps with satiety.
• Contains vitamin C: Pineapple contributes vitamin C and other antioxidants.
• Includes ginger and garlic: Both add flavor while contributing plant compounds to the dish.
• Balanced meal: Pairing the chicken with vegetables and a moderate serving of rice creates a satisfying combination of protein, carbohydrates, and micronutrients.
• Homemade control: Preparing the teriyaki sauce yourself lets you adjust the sweetness and sodium.

Frequently Asked Questions

Can I use chicken breasts?
Yes. Chicken breasts work very well, but check them earlier because they can dry out if overcooked.

Can I use fresh pineapple?
Absolutely. Fresh pineapple gives the dish a bright, slightly tangy flavor.

Can I make this recipe ahead of time?
Yes. Prepare the sauce and chicken several hours ahead and refrigerate. Bake when ready, adding a few minutes to the cooking time if the chicken is very cold.

Can I use frozen pineapple?
Yes. Thaw and drain it first so excess water doesn’t dilute the sauce.

Can I make this gluten-free?
Yes. Use certified gluten-free tamari or gluten-free soy sauce and verify that your other ingredients are gluten-free.

How do I know when the chicken is done?
The thickest part should reach 165°F (74°C) on an instant-read thermometer.

Can I make it less sweet?
Definitely. Reduce the honey or brown sugar to 1 tablespoon and use unsweetened pineapple juice.

What can I do with leftovers?
Slice the chicken and use it in rice bowls, wraps, salads, or stir-fries. The pineapple-teriyaki flavor also works especially well with vegetables and rice.