Baked Pineapple Teriyaki Chicken

Simply pour this homemade teriyaki sauce over chicken and bake!

Simply pour this homemade teriyaki sauce over chicken and bake!

Simply pour this homemade teriyaki sauce over chicken and bake!

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! 

Print

Baked Pineapple Teriyaki Chicken

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Description

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

Instructions

  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 11×7 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.

Notes

  1. Make Ahead Instructions: 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.
  2. For a more rounded out meal, serve with broccoli, brown rice, quinoa, baked sweet potatoes or anything to soak up the teriyaki sauce.
  3. 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.

Keywords: pineapple teriyaki chicken, baked teriyaki chicken

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

148 Comments

  1. Receipe was excellent, thank you! I made a few substitutions such as using Braggs Amino Acids in lieu of Soy Sauce, and I used Braggs Apple Cider Vinegar for the cider vinegar ingredient. And your right, this tereyaki sauce is Awesome! Thanks again

  2. Thank you so much for this recipe, I made it last night and instantaneously became a stapler in my house. I’ll substitute soy sauce with tamari next time to make it gluten free, and used chicken drumsticks which are a personal preference. This sauce is out of this world!!! Thank you!

  3. Hi Sally! Can this be made in a slow cooker? Any adjustments I’d have to make? I know this is pretty similar to your honey teriyaki chicken recipe, but I tried that one already.

    1. Definitely! Add everything to the slow cooker, including the sauce, and cook on low for about 5 hours.

  4. Absolutely lovely recipe, Sally. My whole family loved it. Thank you SO much for sharing your great ideas with us – we’re your biggest New Zealand fans!

  5. This is one of our favorites, but I throw it in the slow cooker just like Sally’s teriyaki chicken, mmmmmmmmm!

  6. A brilliant recipe! Cheap, easy & so tasty. A new family favourite. Thanks for sharing your recipe!

  7. Karen Cutler says:

    So easy and so delicious!!! I added carrots, peppers and snow peas, cooked it all together and served with brown rice and asian cole slaw. Everyone loved it. Thank you, Sally.

  8. tried this recipe . it came out perfect . thank you Sally .

    1. You are welcome, Mini! I’m so happy you enjoyed it!

  9. We made this with chicken thighs instead (just for a lack of breasts), and my entire family LOVED it. Absolutely delicious! Will definitely be making again

  10. I made the Hawaiian chicken tonight and it was so easy and delicious. The teriyaki sauces is so good. I added some of the pineapple juice to it. I will definitely have this often.
    * I had extra sauce that I didn’t put on the chicken. Can this be kept in the fridge for awhile?

    1. I’m so happy you enjoyed this recipe, Karen! The extra sauce should keep in your refrigerator covered for up to 5 days.

  11. Kathy Mitchell says:

    Hi Sally. Can hardly wait to try this recipe. If I don’t have cornstarch can flour be used

    1. Cornstarch is key, but you can try flour if you’re in a pinch.

  12. Loved this recipe! So delicious!

  13. Would you cook everything, including the veggies and be able to throw in the freezer? Or put it all in a bag raw (including veg) and freeze it?

    1. I’ve baked, cooled & frozen this meal before but haven’t froze it when the meat and veggies are raw. I suppose you could do either!

  14. I think this is the first savory recipe of Sally’s that I made! I made the sauce the night before to save time. Turned out great!

  15. Janice Gray says:

    My husband and teenage sons absolutely loved this and requested it go into our regular”rotation”. Thanks for a great recipe!

  16. Really like this recipe. Easy and quick to do. Would add more pineapple. Just enough left over for one more person.

1 2 3 4

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×