Baked Pineapple Teriyaki Chicken

This baked pineapple teriyaki chicken is a popular, quick and easy dinner recipe that's loved by many. Ready in just 35 minutes– juicy and tender chicken with pineapple baked in an incredibly flavorful (and simple!) homemade teriyaki sauce. I'm certain this baked teriyaki chicken recipe will become a regular in your dinner rotation!

If there's one stand-out meal you make for dinner this week... one that the entire family will be demanding you make on repeat... it's this. I've been making this baked pineapple chicken for as long as I can remember and we love it with extra sauce.

Over the years I've made some slight tweaks. So today, I'm bringing this recipe back from 2019, making it quicker, easier, and even more delicious! This now reflects exactly how I make it today. If you haven't tried this baked teriyaki chicken, now is the time.

You'll Love This Baked Pineapple Teriyaki Chicken Recipe

• Done in just 35 minutes!
• Incredibly flavorful homemade teriyaki sauce
• Wholesome and satisfying
• Tender chicken with tons of juicy pineapple
• Easy to prepare and can be made ahead!

Grab These Ingredients

• Chicken: You need 1 ½ pounds of boneless skinless chicken breasts. You could use chicken thighs but I find they release too much liquid during the baking process which results in a thinner sauce, still delicious! See the recipe notes for recommendations for using chicken thighs.
• Soy Sauce: I recommend using low-sodium soy sauce; you can also add more salt but you can't remove it. If you're using regular soy sauce, omit the salt in the recipe.
• Pineapple Juice: The pineapple juice adds the perfect amount of tart to balance the sweetness of the sauce from the brown sugar and honey. If you're using fresh pineapple, you can substitute this with water.
• Brown Sugar: The brown sugar helps sweeten the sauce and adds flavor from the molasses, while also thicken the sauce. You can use either light or dark brown sugar.
• Honey: The honey adds a touch of sweetness.
• Garlic: Like most of my recipes, I recommend using fresh garlic for the most flavor. In a pinch, you can use ground ginger. See the recipe notes for the amounts.
• Ginger: Using fresh ginger adds an incredible amount of flavor, especially when grated. In a pinch, you can use ground ginger. See the recipe notes for the amounts.
• Cilantro: Adding fresh cilantro gives the chicken brightness. If you don't have it on hand or not a fan of cilantro, you can leave it out.
• Cornstarch: The cornstarch thickens the teriyaki sauce into a wonderful creamy consistency. Whisk it first into the pineapple juice and soy sauce; adding it directly into sauce would make a lumpy teriyaki sauce, which is not what we want!
• Salt & Pepper: Essential for flavor.
• Pineapple: It wouldn't be pineapple teriyaki chicken without pineapple! You can use fresh, canned or even frozen pineapple. The pineapple soaks up the teriyaki sauce as it baked, SOO GOOD! I typically use canned and when pineapple is in season I add fresh pineapple on top when serving.

Overview: How To Make Teriyaki Chicken

The full printable recipe is below, but let's quickly walk through the steps to make this baked chicken teriyaki.

1. Make the Teriyaki Sauce: Whisk together the pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, cilantro, salt, and pepper in a small sauce pan. Allow the sauce to simmer for 1-2 minutes to thicken. Then, set aside to cool slightly.
2. Combine into Baking Dish: Place the chicken and pineapple chunks into a baking dish. Then, pour the teriyaki sauce on top, flipping the chicken to make sure it's completely coated.
3. Bake: Bake for 25 minutes. At the 20-minute mark, remove the chicken and slice, then return to the oven and bake for an additional 5 minutes.

Baked Pineapple Teriyaki Chicken

Author: Christina

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Yield: 4 -6 servings

4.75 from 4 votes

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Description

This baked pineapple teriyaki chicken is a popular, quick and easy dinner recipe that's loved by many. Ready in just 35 minutes– juicy and tender chicken with pineapple baked in an incredibly flavorful (and simple!) homemade teriyaki sauce. I'm certain this baked teriyaki chicken recipe will become a regular in your dinner rotation!

Ingredients

 

• ▢ 3 Tablespoons cornstarch
• ▢ 1 cup pineapple juice
• ▢ ½ cup low-sodium soy sauce
• ▢ ¼ cup light or dark brown sugar
• ▢ 2 Tablespoons honey
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoons grated fresh ginger
• ▢ 2 Tablespoons chopped fresh cilantro
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 ½ pounds boneless skinless chicken breasts
• ▢ 1 cup cubed pineapple
• ▢ optional toppings: green onions and sesame seeds

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Instructions

• Preheat the oven to 425ºF. Set a 9-inch or larger baking pan to the side.
• In a small saucepan over medium-low heat, whisk together the cornstarch, pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, cilantro, salt, and pepper. Bring the mixture to a simmer while whisking. Then, allow to simmer for 1-2 minutes to thicken. Whisk once more, turn off the heat and set aside for 2-3 minutes to slightly cool and thicken.
• Place the chicken and pineapple chunks in the baking pan. Pour the sauce on top, flipping the chicken over to make sure it's completely coated in the sauce.
• Bake the chicken, uncovered, for 20 minutes or until the chicken is cooked through. Remove the chicken from the oven and carefully slice into chunks, then return to the oven for an additional 5 minutes. This is optional: at the 25-minute mark, broil for 1-2 minutes.
• Serve over rice topped with chopped green onion, sesame seeds, and pineapple chunks with sauce from the baking dish. Leftovers stay fresh for up to 5 days in the refrigerator.

Notes

1. Make Ahead Instructions: The teriyaki sauce, prepared in step 2, can be made up to 1 day in advance and stored i the refrigerator. You can also prepare through step 3, cover tightly with plastic wrap or placed in a zipped-top bag, and refrigerate for 1 day. Then, bake as directed in step 4.
2. Freezing Instructions: You can prepare through step 3, cover tightly with plastic wrap and aluminum foil, or placed in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator. Then, bake as directed in step 4.
3. Chicken: You can use boneless skinless chicken breasts or chicken thighs, though the baking time will vary. If preferred, you can slice the chicken into piece prior to baking.
4. Pineapple: You can use fresh or canned pineapple chunks. I typically use canned pineapple for baking (since I use the pineapple juice) and top with fresh pineapple.
5. Cut Chicken Before Baking: Instead of slicing the chicken at the 20-minute mark, slice or cube the chicken before baking into ½-inch or 1-inch pieces. Then, add the chicken to the baking dish with the pineapple and cover with teriyaki sauce. Bake for 15-17 minutes, and if desired, broil for the last minute.
6. Grill the Chicken: Place the chicken into a zipped-top bag and half of the teriyaki sauce. Let it marinate for 15 minutes for up to 1 day. Preheat the grill to high (500ºF-550ºF.) Grill for 5-7 minutes with the lid closed. Then, flip, brush with some of the remaining teriyaki sauce and cook for another 5-7 minutes until the chicken is cooked through. Remove from the grill and brush with leftover sauce.
7. Sauté the Chicken: Skip step 2 and whisk the teriyaki sauce ingredients together. Set aside. Slice or cube the chicken into ½-inch or 1-inch pieces. Add 1 Tablespoon olive oil to a skillet over medium heat and brown the chicken for 2 minutes. Then, pour the teriyaki sauce overtop, stirring together to coat. Simmer for 3-4 minutes until the sauce has thicken and the chicken is cooked through.

Nutrition

Calories: 375kcal | Carbohydrates: 43g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1497mg | Potassium: 902mg | Fiber: 1g | Sugar: 32g | Vitamin A: 93IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 2mg

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