Why You’ll Love This Baked Pineapple Teriyaki Chicken
This baked pineapple teriyaki chicken is sweet, tangy, and simple. The sauce blends brown sugar, honey, soy sauce, and a little vinegar into a glossy glaze that bakes right onto the chicken. Pineapple adds bright fruit flavor and keeps the meat moist. You can make it in one pan and serve it with rice or a salad. If you enjoy easy meals that still feel special, you’ll like this dish. For a different easy bake-and-forget breakfast idea, try the apple cinnamon baked oatmeal cups recipe.
introduction
This recipe uses simple pantry items and a short oven time. You whisk a cornstarch mix into a sweet-salty sauce, pour it over chicken and pineapple, then bake. The sauce thickens and coats the chicken like a restaurant glaze. The steps are clear and the flavors are familiar, so even a beginner can make a tasty dinner. This intro shows what to expect: a handheld list of tools, a plain ingredient list, and clear cooking steps. Keep paper towels, a baking dish, and a meat thermometer nearby for the best results.
Why Make This Recipe
Make this baked pineapple teriyaki chicken when you want a quick weeknight meal with a bit of flair. It uses four chicken breasts and a single pan, so cleanup is easy. The sauce is made on the stove in one pot and then poured over the chicken, which means you do not need to marinate for hours. The recipe is flexible: you can use fresh or canned pineapple, swap honey for maple syrup if needed, or add more ginger for heat. It is a family-friendly dish that works for lunches, dinners, or meal prep.
What You Need for Baked Pineapple Teriyaki Chicken
You only need a few tools: a small bowl for the cornstarch slurry, a saucepan for the sauce, a baking dish (2–3 quarts), and a meat thermometer. A basting brush helps coat the chicken, and paper towels will dry the meat before baking. Choose a shallow pan so sauce can bubble and coat the chicken, or use a cast iron skillet if you want a crisp edge. Keep oil or nonstick spray on hand to lightly grease the pan.
How to Make Baked Pineapple Teriyaki Chicken
Follow clear steps and watch the sauce carefully so it does not burn. First make the cornstarch slurry, then cook the sauce until it thickens. Let the sauce cool slightly before pouring it over the chicken so it will stick and not be too thin. Arrange pineapple around and on top of the chicken so the juices mix while baking. Bake until the internal temperature of the chicken reads 165°F (74°C). For more sauce coverage, cut the chicken during baking at the 25-minute mark or cut into pieces before baking. Finish with chopped scallion and sesame seeds for color and crunch.
Ingredients:
1 Tablespoon cornstarch
1 Tablespoon room-temperature water
1/4 cup (50g) light or dark brown sugar
2 Tablespoons (43g) honey
1/2 cup (120ml) soy sauce
1/4 cup (60ml) apple cider vinegar
1 garlic clove, minced
2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon freshly ground black pepper
4 skinless boneless chicken breasts (about 2 lbs. total)
1 cup (175–190g) fresh or canned pineapple chunks*
optional: chopped scallion/green onion and sesame seeds, for garnish
Directions:
Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside.
Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking.
Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
Best Ways to Serve Baked Pineapple Teriyaki Chicken
Serve this chicken over steamed white or brown rice to soak up the sauce. It also works well with cauliflower rice for a low-carb meal. Add a side of steamed broccoli, snap peas, or a simple green salad to balance the sweet sauce. For a casual meal, place chicken and pineapple in warm tortillas and top with shredded cabbage for a quick taco. Leftovers make a good lunch with cold rice or on top of a salad. Warm the sauce gently so it does not break or become too thin.
How to Store Baked Pineapple Teriyaki Chicken
Cool the chicken and sauce to room temperature before storing. Place in an airtight container and keep in the fridge for up to 5 days. Reheat gently in the oven at 325°F (160°C) until warm, or in a skillet over medium-low heat. If the sauce separates or seems thin after storage, whisk a small cornstarch slurry (1/2 teaspoon cornstarch + 1 teaspoon water) into the sauce while reheating to thicken. Do not freeze the cooked pineapple pieces; they will become mushy. You can freeze cooked chicken without pineapple for up to 3 months and add fresh pineapple when you reheat.
Easy Tips to Make Baked Pineapple Teriyaki Chicken
- Dry the chicken well before adding the sauce. This helps the sauce stick and brown the meat.
- Use fresh ginger if you can. It gives a brighter flavor than powdered ginger.
- Let the sauce cool a bit before pouring on the chicken; hot sauce can thin out when poured on cold meat.
- Check the internal temperature with a meat thermometer to avoid overcooking.
- If you like more sauce, double the sauce ingredients and reserve half to serve on the side.
Try These Variations of Baked Pineapple Teriyaki Chicken
- Add bell peppers and onions to the pan for a one-dish meal with more vegetables.
- Swap chicken thighs for breasts for a juicier result; bone-in or boneless both work.
- Make it spicy by adding 1/2 teaspoon red pepper flakes or a tablespoon of Sriracha to the sauce.
- Use orange juice instead of some of the vinegar for a sweeter, citrus note.
- Make a gluten-free version by using tamari or a gluten-free soy sauce substitute.
Common Questions About Baked Pineapple Teriyaki Chicken
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain frozen pineapple well before adding to the pan so it does not water down the sauce. Pat it dry with paper towels if needed.
Q: Do I need to marinate the chicken?
A: No. This recipe cooks the sauce and pours it over the chicken, then bakes. The chicken still picks up a lot of flavor while it cooks in the sauce, so a long marinade is not required.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The thickest part should reach 165°F (74°C). If you do not have a thermometer, cut into the thickest piece to check that the juices run clear and the meat is no longer pink.
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce up to two days ahead and store it in the fridge. Warm it slightly before pouring over the chicken if it has thickened too much.
Q: Can I use less sugar or honey?
A: You can reduce sugar or honey, but the sauce will be less glossy and slightly less thick. Taste and adjust as you go to keep a good balance of sweet and salty.
Final Thoughts
This baked pineapple teriyaki chicken gives you a bright, sweet, and savory meal with little fuss. It works well for families, meal prep, and casual dinners. The sauce is easy to make and the oven does most of the work. Try the variations and tips to match your taste and pantry.
Ready to Give It a Try?
Gather the ingredients, preheat your oven, and follow the simple steps. You will have a tasty, saucy meal in about 40 minutes. Serve with rice or greens and enjoy a warm, comforting dinner that still feels a little special.
Print
Baked Pineapple Teriyaki Chicken
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This baked pineapple teriyaki chicken is a sweet and tangy dish made with a glossy glaze of brown sugar, honey, soy sauce, and vinegar that keeps the chicken moist and flavorful.
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room-temperature water
- 1/4 cup (50g) light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) apple cider vinegar
- 1 garlic clove, minced
- 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts (about 2 lbs. total)
- 1 cup (175–190g) fresh or canned pineapple chunks
- Chopped scallion/green onion and sesame seeds, for garnish (optional)
Instructions
- Whisk cornstarch and water in a small bowl until thick and milky.
- Combine cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a saucepan over low heat. Bring to a boil while whisking occasionally.
- Once boiling, stop whisking and boil for 2 minutes until the sauce thickens.
- Turn off the heat and let cool for at least 10 minutes.
- Preheat the oven to 400°F (204°C) and lightly grease a 2–3-quart baking dish.
- Pat chicken dry with paper towels and arrange in the pan. Add pineapple around and on top of the chicken.
- Pour sauce over the chicken and turn to coat properly.
- Bake uncovered for 30–32 minutes until the internal temperature reaches 165°F (74°C).
- Optional: Slice the chicken at the 25-minute mark for more sauce coverage.
- Garnish with scallions and sesame seeds, and serve with the sauce poured on top.
Notes
Serve over steamed rice or with vegetables, and refrigerate leftovers for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg