This baked pineapple teriyaki chicken is one of the most popular recipes for two reasons— it’s a quick and easy dinner recipe and it’s lip-smacking delicious! Ready in just 30 minutes, this dinner recipe will appear frequently in your dinner rotation.
Let’s talk dinner.
The last few months of my pregnancy, aka being tired all the time, quick dinners were my saving grace. I also craved pineapple 24/7 which is odd since I’m not a huge pineapple fan normally. This baked pineapple teriyaki chicken hit the spot every time I made it.
The recipe is not only massively flavorful and satisfying, it’s also versatile and simple. I piled it high on top a bed of brown rice one night, another with a big side of steamed broccoli or string beans and another on roasted sweet potatoes (sounds weird, but so good!) Though you could toss it in a roll or serve it with roasted veggies.
Baked Pineapple Teriyaki Chicken Ingredients
You likely have all of the ingredients for the homemade teriyaki sauce in your pantry right now. There’s no reason to use store-bought sauce. Homemade is SO much butter than store-bought.
- Chicken: You can use boneless chicken breasts or chicken thighs. It’s based on preference. I’ve used both but cook times may vary so keep an eye on it.
- Sesame oil: Helps gives the sauce a bit more flavor.
- Soy sauce: This is the base of any teriyaki sauce.
- Honey & Brown Sugar: The combination of these help sweeten the sauce.
- Rice vinegar: Helps cut the sweetness a tiny bit.
- Pineapple: What would chicken teriyaki be without pineapple?
- Cornstarch: This helps thicken the sauce.
Here’s How You Make It
The oven does most of the work for you, but this recipe does require you to make the teriyaki sauce on the stove.
- Make the homemade teriyaki sauce on the stove
- Pour over the chicken and pineapple
- Slice chicken (optional but recommended)
While the chicken bakes it marinates and soaks up the teriyaki sauce. Slicing the chicken just before it’s fully cooked and letting it finish helps it soak up even more of that flavor. I highly recommend it.
This recipe is SERIOUSLY SO GOOD, especially reheated as leftovers. The sauce thickens in the refrigerator and the chicken continues to soak it up– it’s heavily. Even my I-don’t-like-leftovers husband liked it.
I guarantee that this 30 minute dinner will be a regular in your dinner rotation.
Try These Dinner Recipes Next
- Lemon Rosemary Chicken and Potatoes
- Slow Cooker Pulled Pork
- Salsa Verde Chicken Enchiladas
- Creamy Beef Pasta
Easy Baked Pineapple Teriyaki Chicken
- 4 Tablespoons cornstarch
- 1/2 cup water
- 4 boneless skinless chicken breasts
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/4 cup light brown sugar
- 2 Tablespoons honey
- 1/2 cup low-sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 3/4 teaspoons freshly grated ginger
- 1/2 cup cubed pineapple
- optional toppings: sesame seeds, green onions
- Meanwhile, preheat oven to 400°F.
- In a liquid measuring cup or a small bowl, whisk together the cornstarch and water. Set aside. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for 5 minutes to cool and thicken.
- Place the chicken and pineapple chunks in a baking pan (any size works— 10-inch cast iron skillet, 9-inch square pan, etc.) Pour the sauce on top, then turn the chicken over and make sure that it's completely coated in the sauce. Use a basting brush if needed.
- Bake the chicken, uncovered, for about 25 minutes or until the chicken is cooked through. This is optional, but recommended: at the 20 minute mark, remove the chicken from the oven and slice the chicken into chunks that return to the oven to finish cooking.
- Sprinkle with green onion and sesame seeds, if desired. Serve over rice or with fresh vegetables. I served the chicken with fresh broccoli. Store in an airtight container for up to 5 days.
- Make Ahead & Freezing Instructions: Baked chicken can be frozen for up to 3 months. The teriyaki sauce can be made up to 1 day in advance and stored overnight in the refrigerator.
- Chicken: You can use either breasts or thighs, though the baking time may vary. If preferred, you can cut chicken into chunks prior to baking.
- Pineapple: You can use fresh or frozen pineapple chunks.