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.
4boneless skinless chicken breasts
1/4cuplight brown sugar
1/2cuplow-sodium soy sauce
1Tablespoonrice wine vinegar
3/4teaspoonsfreshly grated ginger
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.