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Baked Pineapple Teriyaki Chicken

baked chicken teriyaki with pineapple in a white bowl with rice topped with sesame seeds.
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5 from 4 reviews

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

Units
  • 3 Tablespoons cornstarch
  • 1 cup pineapple juice
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light or dark brown sugar
  • 2 Tablespoons honey
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 Tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup cubed pineapple
  • optional toppings: green onions and sesame seeds

Instructions

  1. Preheat the oven to 425ºF. Set a 9-inch or larger baking pan to the side.
  2. 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.
  3. 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.
  4. 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.
  5. 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 1/2-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 1/2-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.