Baked Pineapple Teriyaki Chicken

Ready in under an hour, pineapple teriyaki chicken is a quick dinner recipe for busy nights. Homemade teriyaki sauce adds tons of fresh, bold flavor– you control the ingredients, sodium, and spice. Serve with rice, quinoa, or roasted vegetables for a wholesome meal.

Simply pour this homemade teriyaki sauce over chicken and bake!

If you’ve ever made my honey garlic shrimp or teriyaki shrimp, you know that dinners can be quick, healthy, and flavorful. Today’s baked pineapple teriyaki chicken is bursting with flavor, makes delicious leftovers, and we use the same homemade teriyaki sauce that we do for teriyaki shrimp. I encourage you to add this easy meal to your weeknight recipe rotation!

Simply pour this homemade teriyaki sauce over chicken and bake!

Why You’ll Love This Pineapple Teriyaki Chicken Recipe

  • Simple to prepare
  • Completely from scratch
  • Baked, not fried
  • Healthy and wholesome
  • Ready in under an hour
  • Makes great leftovers
  • Customizable to your taste preferences
  • Packed with protein

Simply pour this homemade teriyaki sauce over chicken and bake!

Favorite Homemade Teriyaki Sauce

This is my very favorite homemade teriyaki sauce made with real, wholesome ingredients. I’m not a fan of store-bought versions because they’re 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. Today’s teriyaki sauce is the same we use for my teriyaki shrimp and similar to the sauce in my honey teriyaki chicken (we use more honey in that recipe). It’s incredibly versatile and delicious on cooked salmon or stir-fry veggies, too.

We’ll use brown sugar and honey to 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, use soy sauce, apple cider vinegar, garlic, ginger, and a little pepper for spice. It’s the perfect balance of sweet and salty, and you know exactly what’s in it!

Simply pour this homemade teriyaki sauce over chicken and bake!

Overview: How to Make Pineapple Teriyaki Chicken

  1. Make the sauce. Cook the sauce ingredients together on the stovetop.
  2. Pour the sauce over the chicken. Arrange the chicken and pineapple slices in a baking dish. I add a little pineapple into the mix because I love sweet and savory together. Feel free to leave it out, though. Pour all of the teriyaki sauce on top. Make sure every inch is coated in the sauce.
  3. Bake. Bake until the chicken is completely cooked through– about 30-32 minutes. During this time, prepare any sides you want to serve alongside.
  4. Serve. Sprinkle a little green onion and a dash of sesame seeds on top!

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

Simply pour this homemade teriyaki sauce over chicken and bake!

What To Serve with Pineapple Teriyaki Chicken:

  • Rice or quinoa
  • Steamed vegetables
  • Side salad
  • For a little something heavier, try cornbread or biscuits
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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 (here’s how to cook 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!

150 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.

  17. Excellent! Turned out perfect. Added extra pineapple.

  18. Preface: I am not great at cooking.

    Statement: This dish epically failed. The sauce became thick and mushy over the chicken and the overall dish lacked any flavor. Would rather have eaten plain chicken. Again, perhaps this is because of my inability to cook. But it could also be a problem in the recipe.

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