Easy Healthy Dinner: Baked Pineapple Teriyaki Chicken

Simply pour this homemade teriyaki sauce over chicken and bake!

Simply pour this homemade teriyaki sauce over chicken and bake!

Hey hey hey! Another Monday morning to relish.

Sarcasm, of course. I’m back from an adventurous vacation in the Pacific Northwest. Mondays after vacation. I’ll have a tall coffee with a side of post vacay blues.

I’ll tell you more about the trip this week in sally’s photography, so stay tuned for that!

PS: if you want easy access to my photography, go to the tab at the top of this page. See? You can easily switch between this food/baking feed and the photography feed.

Simply pour this homemade teriyaki sauce over chicken and bake!

Before leaving for vacation, I made today’s recipe for dinner one night. Something on the healthier side, which is what dinner usually looks like around here. Lean meats, veggies, tasty sauces. Like so. And it’s been so exciting sharing everyday dinner recipes with you! The feedback I’ve been getting about sprinkling (ha!) healthier meals into my posts has been inspiring. So, stay tuned for a few more healthy meals this month.

Um, it’s already August?!?!?! I don’t want to talk about it.

Today’s healthier meal is a two step process. (1) make the flavorful teriyaki sauce. (2) pour over chicken and bake. That’s it. I threw some pineapple into the mix because it’s Kevin’s favorite fruit and I love a little sweet with my savory. Alongside our chicken, I served broccoli. Which soaked up all the extra teriyaki sauce. Mmm x1,000.

Simply pour this homemade teriyaki sauce over chicken and bake!

Let’s start discussing the sauce. Very simple stuff here. I’m not a fan of store-bought teriyaki sauce because it is usually filled with excess sodium and sugar. Making it at home allows me (and you!) to control the ingredients and, more importantly, the final taste. Brown sugar and honey sweeten the sauce. Not much of either, just enough to balance the soy sauce and bring a sweet profile to the sauce as a whole. For flavor, we’ll use cider vinegar, garlic, ginger, and a little pepper for spice. The honey, ginger, and garlic are my favorites in this sauce.

Can I say something? This is the best teriyaki sauce I’ve ever had! I gave myself a little pat on the back after tasting it. Hooray. Try it over stir-fry!

The sauce will cook and thicken over the stovetop before pouring over chicken.

Simply pour this homemade teriyaki sauce over chicken and bake!

I use boneless, skinless chicken breasts. You can use bone-in chicken thighs, drumsticks, wings or any cut of chicken you like best.

Now the hardest part of it all. Ha! I kid, I kid.

Set it in the oven and forget about it for 30 minutes. During that time, whip up some brown rice, quinoa, broccoli, or any grain/veggie you want alongside. Preferably something to soak up all that incredible teriyaki sauce. Did I mention I love this sauce?

Simply pour this homemade teriyaki sauce over chicken and bake!

A little sprinkle of green onion, a dash of sesame seeds, and BOOM! This is dinner tonight. Monday’s suddenly looking a little more exciting!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Baked Pineapple Teriyaki Chicken

Simply pour this homemade teriyaki sauce over chicken and bake!

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon room temperature water
  • 1/4 cup (50g) brown sugar
  • 2 Tablespoons (42g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless boneless chicken breasts
  • 1 cup fresh or canned pineapple chunks
  • optional: chopped green onion and sesame seeds for garnish

Directions:

  1. Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. 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 occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Arrange chicken and pineapple slices in a bake pan (any size works-- I used a 10-inch casserole dish. Use a 9-inch square pan, an 11x7 pan, an 8-inch square pan, etc). 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.
  4. Bake uncovered for 30-32 minutes or until the chicken is completely cooked through. 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 teriyaki they'll soak up. You can also cut up the chicken when it is raw prior to cooking.
  5. 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.
  6. Make ahead tip: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.

Recipe Notes:

For a more rounded out meal, serve with broccoli, brown rice, quinoa, baked sweet potatoes or anything to soak up the teriyaki sauce.

Using SparkRecipes calculator-- including all the extra teriyaki sauce you'll pour over the chicken when serving, this dish comes out to about 260 calories, 34 grams of protein, and 2g fat per serving. This is based on using four 6 ounce chicken breasts.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’ll also love my crispy chicken salad. This salad is made with baked (!!) crispy chicken, homemade mixed berry dressing, almonds, creamy blue cheese, and more.

Crispy Chicken Salad with Fresh Berry Vinaigrette

See more dinner recipes!

Simply pour this homemade teriyaki sauce over chicken and bake!
Simply pour this homemade teriyaki sauce over chicken and bake!

118 comments

  1. I met you at the Mall of America when you were at William Sonoma selling and signing your cookbook. I purchased your cookbook and have tried some of the recipes and they were so good! Thank you! I look forward to trying more.
    I have since found your blog. The other night I made your Teriyaki Chicken recipe and again you did not disappoint. The teriyaki sauce was so tasty! I look forward to trying more of your recipes. Keep them coming!

  2. This marinade was so good I have also used it on pork and salmon!

  3. I tell everyone you CAN’T go wrong with Sally’s recipes!! This dish came out delicious!! The teriyaki sauce is perfect, not too sweet. I made it with sticky rice and some roasted broccoli and green beans. I only wish I added more chicken (I only used 2 breasts) because we don’t have any leftovers!! LOL
    Thank you again Sally!!

  4. This was great – thanks! Super easy and delicious. Made it exactly as written, slicing at the 25 minute mark. I was a little worried it would be dry as I have trouble baking chicken breast but it wasn’t at all.  My six year old claimed it was the best thing he had ever eaten 🙂

  5. I made this for dinner tonight for the first time and it was wonderful! Super easy to make and it was delicious. I will be eating this and your chicken chili every night

  6. I love this recipe. even my picky husband ate every bite!  I made a few small changes including onions and peppers and cut my chicken into bite size pieces before pouring the teriyaki sauce on top. I had to finish it on the stove to thicken up the sauce. I will definitely be making this again!  it was so easy.

  7. Love this recipe! This will most likely be my lunch tomorrow. Quick question though, can I use apple cider vinegar? 

  8. We made this recipe as a new tradition of choosing new recipes each week to get our family out of a food rut and I am so happy that I found this recipe! 

    I will be making this again for sure! 

  9. I made this last night, I don’t think I could ever go back to store bought teriyaki sauce again! I couldn’t believe how simple and delicious this was. I regret not making it sooner. Do you think I could safely double the sauce ingredients? how long do you think it would keep in the fridge?

    • Doubling the sauce works perfectly. I’ve done it for larger batches. I’d say cup to 6-7 days in the fridge is fine.

  10. This is the best teriyaki I have tried.  Normally, I will refuse teriyaki.  I DO NOT like it.  This was a different story.  I did not add the pineapple, but made double the sauce and threw in a TON of broccoli and other yummies.  So good, I am making it again tonight.

  11. Is there any reason I can’t make this in the crock pot?

  12. This sounds like a similar recipe I make on a regular basis too. Do you know if this would be an ok dish for someone with diabetes?

    • I just have for my OH who is a type 2 diabetic. I used Xytilol instead of sugar (half the amount) and a whole peeled orange instead of the honey. I removed the orange solids before using it as a pouring over sauce. It was great!

  13. Thank you!! I added red pepper flakes to make it like a” sweet n spicy” teriyaki, delicious!!!! Thanks again 😉

  14. This sounds really good, I would like to try it. I would like to know if the sauce can be made ahead of time and stored in the freezer. Thank you so much, I look forward to hearing from you. Love your recipes!!

  15. Hello,

    I was wondering if you had ever made this in a crockpot? Will it work do you think?? I made it the way you have it before, and it was absolutely incredible, but I am not going to have time before a family dinner to make it that way so I was wondering if it can be made in the crockpot!

  16. HI SALLY-THANKS FOR YOUR REPLY TO MY QUESTION ABOUT THE PICKLED CHICKEN. WHILE LOOKING AT YOUR RECIPE FOR TERIYAKI CHICKEN MY EYES CAUGHT THOSE AWESOME ANTIQUE LOOKING MEASURING SPOONS AND WONDERED WHERE YOU GOT THEM. I REALLY ENJOY YOUR RECIPES AND THEY ARE EASY TO FOLLOW AND EVERYTHING I HAVE TRIED HAS BEEN AMAZING. THANK YOU FOR BREATHING NEW LIFE INTO MEAL PLANNING. YOU ARE TRULY GIFTED

  17. I was looking on pintrest for a quick and easy baked pineapple breast recipe and yours popped up as the top 4. I clicked on yours because of the beautiful image, it made me hungry just looking at it! I honestly never leave reviews but I just had to leave one after making this dish. Wow this was absolutely amazing! I am making it for the second time tonight and I just can’t wait to devour it! I will most definitely try another one of your recipes. Thank you for sharing!

  18. Sally, I made this recipe a few weeks back and it is the first savory that I tried from your blog. You really scored a touchdown with this one. The chicken and the pineapple absorb all of the flavor from the teriyaki sauce beautifully. I had to sop up all the remaining sauce because I didn’t want any of it to go to waste. Definitely a recipe to do again and again!!!!

  19. This sauce is awesome. It makes a great freezer meal — freezing the sauce separately from the chicken. Thaw and cook. Yum! I added pineapple tidbits to the sauce before I froze it.

  20. Hi, Sally!   Made this dish for dinner tonight.  First of all, let me say how much I DO NOT like cooking……. I found this recipe to be extraordinarily easy!  Just followed your excellent instructions and wala!  PERFECTION!   My parents loved it.  Very flavorful.  My family can’t wait until I make it again 🙂  Thanks for all your wonderfully tasty recipes, I absolutely love all your muffins and this morning my mom made your donuts, ooolala.  

  21. This is my second time making this recipe and I just love how simple and delicious it is. For those looking to reduce the refined sugar they consume, I tried this tonight with coconut sugar instead of the brown sugar and it was just as good! I love that you don’t feel like your teeth are covered in sugary grit like you do with those bottled dressings. Thanks for another winner Sally!

  22. Loved this recipe! Wish I had doubled the sauce from the start!

  23. Made this for dinner this evening. It was very good, easy peasy to put together and tasty. Served up with Jasmine rice and broccoli. Always looking for yummy chicken dishes to make so thanks Sally!

  24. Do I keep the sauce on low the entire time until it boils or do I increase the heat to make it boil?

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