Baked Pineapple Teriyaki Chicken
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.
- 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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 18g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Find it online: https://cookibly.com/baked-pineapple-teriyaki-chicken/
