This dish brings together the classic appeal of teriyaki chicken with the brightness of pineapple. The oven-baked method ensures a hands-off cooking process with minimal cleanup. The sweet and sticky sauce caramelizes beautifully in the oven, coating each piece of chicken with bold, unforgettable flavor. Plus, it pairs wonderfully with rice, noodles, or steamed vegetables, making it a complete and versatile meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts pineapple chunks (canned or fresh) soy sauce brown sugar garlic ginger cornstarch water rice vinegar (optional) sesame oil green onions (for garnish) sesame seeds (for garnish)
Directions
Preheat your oven to 400°F (204°C). Lightly grease a baking dish.
In a saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, pineapple juice (reserved from the chunks or fresh juice), and a splash of rice vinegar if using.
Bring the sauce to a simmer, then stir in a cornstarch slurry (cornstarch mixed with water) to thicken. Cook for 1–2 more minutes until the sauce becomes glossy.
Place chicken pieces in the prepared baking dish and pour the teriyaki sauce over them. Top with pineapple chunks.
Cover with foil and bake for 25–30 minutes. Remove foil and bake for another 10–15 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly caramelized.
Garnish with chopped green onions and sesame seeds before serving.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 40–45 minutes Total time: about 1 hour
Variations
Spicy twist: Add a dash of red pepper flakes or sriracha to the sauce for a spicy-sweet version.
Grilled version: Marinate the chicken in the sauce and grill instead of baking for a smoky flavor.
Vegetable add-ins: Add bell peppers, onions, or broccoli to the baking dish for a one-pan meal.
Swap the meat: Use chicken wings or drumsticks for a fun party appetizer version.
Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered baking dish in a 350°F (177°C) oven for 15–20 minutes, or microwave individual portions until heated through. For freezing, let the dish cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though they may be slightly less juicy. Be careful not to overbake to prevent drying out.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and assemble the dish a day in advance. Store covered in the fridge until ready to bake.
Do I need to marinate the chicken?
Marinating isn’t required, but you can marinate for 30 minutes to enhance flavor if desired.
Can I use fresh pineapple?
Absolutely. Fresh pineapple adds a brighter flavor, but canned works just as well and is more convenient.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Juices should run clear when cut.
Can I double the sauce?
Yes, doubling the sauce is a great idea if you like extra to spoon over rice or veggies.
What should I serve with this dish?
It pairs well with steamed rice, fried rice, lo mein, or stir-fried vegetables.
How do I make the sauce thicker?
Simmer the sauce longer after adding the cornstarch slurry until it reaches your desired thickness.
Can I cook this in a slow cooker?
Yes, cook on low for 4–6 hours or on high for 2–3 hours. Add the thickened sauce near the end or just before serving.
Is this dish kid-friendly?
Very much so! The sweet flavors and tender chicken are usually a hit with kids of all ages.
Conclusion
Baked Pineapple Teriyaki Chicken is a flavorful, family-friendly dish that brings a tropical flair to your dinner table. With its sweet and savory balance, simple prep, and crowd-pleasing appeal, it’s sure to become a regular in your meal rotation. Serve it over rice with extra sauce, and enjoy a comforting, colorful meal with minimal effort.
Baked Pineapple Teriyaki Chicken is a savory-sweet dish that combines juicy chicken with a homemade teriyaki sauce infused with pineapple. It’s easy to make, oven-baked for convenience, and perfect for both weeknight dinners and entertaining guests.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Asian-Inspired
Diet:Low Lactose
Ingredients
1.5 to 2 lbs boneless, skinless chicken thighs or breasts
1 cup pineapple chunks (canned or fresh)
1/2 cup soy sauce
1/3 cup brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water (for slurry)
2 tablespoons pineapple juice (from can or fresh)
1 teaspoon rice vinegar (optional)
1 teaspoon sesame oil
2 tablespoons chopped green onions (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Preheat oven to 400°F (204°C) and lightly grease a baking dish.
In a saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, pineapple juice, rice vinegar (if using), and sesame oil.
Bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry, then stir into the sauce.
Continue simmering for 1–2 minutes until sauce thickens and becomes glossy.
Place chicken in the prepared baking dish and pour the teriyaki sauce over the top.
Top with pineapple chunks and cover the dish with foil.
Bake for 25–30 minutes, then remove foil and bake an additional 10–15 minutes until chicken is cooked through and sauce is bubbling.
Garnish with chopped green onions and sesame seeds before serving.
Notes
Add red pepper flakes or sriracha for a spicy version.Use tamari or coconut aminos for a gluten-free option.Marinating the chicken for 30 minutes enhances flavor but isn’t necessary.Fresh pineapple offers a brighter flavor, but canned is convenient and works well.Double the sauce if you want extra to serve over rice or vegetables.
