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! 


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


Simply pour this homemade teriyaki sauce over chicken and bake!


  • 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


  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.


  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!


  1. Looks delish once again Sally! Have put this on this weeks menu =)

    1. Laura~ Raise Your Garden says:

      Sally, I’m so pleased with this healthy recipe, I love your healthy spins on chicken. And guess what? My sister is getting married in less than a month and the J. Crew Bridesmaids dress is two sizes too small! So I either have to loose about 10 pounds to squeeze in (and buy a girdle) or buy a new dress at $300. I’ve chosen to eat super healthy for the next month, thanks for helping out =) 

  2. This really does look delicious, definitely one to try 🙂

  3. Taylor @ Food Faith Fitness says:

    I was most definitely NOT relishing Monday…until this winner of a chicken dinner came and rocked my taste buds! Teriyaki and pineapple is EVERYTHING, and this sounds easy, simple and super yum Sally! Pinned!

  4. Laura @ Laura's Culinary Adventures says:

    What a delicious way to start out the week!

  5. I am on the eternal hunt for the perfect teriyaki sauce! This looks amazing! Also I needed an idea for dinner tonight so this is perfection! Thanks Sally! 🙂

  6. Ellen @ My Uncommon Everyday says:

    I usually find store-bought teriyaki sauces too sweet, but love Asian-inspired dishes. This looks amazing and super easy. It’ll definitely be on our next dinner menu! 

    1. Way too sweet! Agree!

  7. I know what I’m making for dinner tonight. Thanks, Sally!

  8. OMG how delicious looking!  Thanks so much!  I’ve been searching GERD friendly recipes and this fulfills my desire for a fab meal!   Pinned!  

  9. Leah @ Grain Changer says:

    Sally this looks wonderful!!!! Love the addition of pineapple for the salty + sweet combo. Also love the homemade teriyaki recipe as it can be tough to find gluten-free teriyaki sauce and, when I do, for some reason the g-free version always seems to be EXTRA overloaded with salt. Grrr. Thanks for another dinner winner 🙂

    1. You will LOVE this sauce Leah. I’m convinced it’s the best teriyaki sauce in the world. Though I might be a little biased. 😉

  10. This looks wonderful, Sally! I would LOVE an entire cookbook of lighter lunch/dinner recipes from you !

  11. Marsha @ Marsha's Baking Addiction says:

    This looks so good! Simple, and healthy – perfect!

  12. Just what I needed! An easy, quick, tasty chicken dish that even my kids will eat! Thanks so much!

  13. Do I smell another cookbook idea or is that just the teriyaki? 😉 I want this sauce all over my grilled salmon. I would say swim in it, but I’ll leave that to the marshmallow meringue clouds. Haha! Welcome home!!!

  14. Sounds great, but I have three questions, first of all I will be using canned pineapple, should I drain it first or add in the juice as well?

    Also, should the chicken be baked covered or uncovered?

    Last question  Can crushed pineapple be substituted in this recipe?

    Thank you so much,  I will look forward to your reply

    1. Hi Grace! Drain it – uncovered – crushed should work.

      1. Thank you so much for the quick reply.  I can’t wait to try it!

  15. Sounds really good and I think even the boys would like it.  Except Isaac won’t eat rice (had it for supper years ago and…..he had the flu but we didn’t know it…..need i say more? Ha! Has refused rice ever since!) ANYWAY.  I will fix this this week for sure!  Made your peach pecan crisp this weekend – HUGE hit at home and work!  Best peach crisp I have ever had, hands down!!  And the peanut butter swirl bark – it was inhaled, not eaten.  🙂  Thanks so much!  Am counting down until I get your new cookbook!!!

  16. LOVE the healthy dinner ideas you’ve been posting – my waistline needs it to balance out all the baking your delicious recipes compel me to make!

  17. Ashley @ Fit Mitten Kitchen says:

    Vacation blues for sure! Your instagram posts looked amazing! Why does it have to be August already?!

    Anyways, I have also been loving your healthier meals 😉 This one looks great, and so does that salad! Holy yum.

  18. Christine C. says:

    Opened my email this morning, saw this recipe & went to the grocery store to get the few ingredients I didn’t have on hand.  I’m getting ready to mix up the teriyaki and pour it over the chicken & refrigerate until ready to bake.  I’ll be preparing jasmine rice to go under the chicken & broccoli on the side.  It sounds delicious, looks delicious & I’m betting it IS delicious.  Can’t wait for dinner!  Thanks Sally for delivering a super simple yet delicious recipe that takes the guess work out of what to make for dinner tonight.  Bon Appetit!

    1. Sounds like a fabulous meal is on the menu for tonight!

  19. I am going to try this in the crock pot as a change from my orange chicken recipe.  I will let you know how it works!  Also, I can’t stop making your chicken strawberry salad with poppy seed dressing  so can’t wait to try the crispy chicken salad this week, too.  

    1. I LOVE that strawberry chicken salad!

    2. It comes out wonderful in the crock pot / slow cooker. I cooked on low for 6 hours then toss the sesame and green onion when I plate it. Served it with quinoa and roasted broccoli. Today, I made two batches, tossed each in a gallon zip lock bag and into the freezer. The night before I want to serve it for dinner, I will take a bag out of the freezer and toss it in the crock pot in the morning. Thanks for a great recipe. 

  20. Sally this looks so good and I have never eaten pineapple with my chicken so I am totally looking forward to trying this out!!

  21. Aan het strand van Oostende says:

    Hi Sally, I made this for the first time for two picky eaters and they liked it. I used corn starch instead of flour. I also reduced the crushed red peppers to 1/8th tsp. we all voted to keep this recipe and make it again.

  22. I made this for dinner tonight and it was absolutely delicious! So easy and loved the walk away time which gave me more time to play with my kids. 🙂 thanks for a great recipe! 

  23. Thanks for answering the age old question – “what’s for dinner?” This was delicious. I added a little chili sauce for some heat, but we really enjoyed this. My husband kept sneaking extra bites from the pan before I had a chance to put away the leftovers. We paired ours with brown rice and broccoli. Delish!

  24. Jessie @ Chasing Belle says:

    I am utterly head over heels for pineapple and anyway that I can integrate it in my dishes is a win in my book. Thank you for featuring recipes that aren’t always desserts – you have such a knack for them and they are much appreciated!

  25. Made it for dinner last night. Best teriyaki sauce I’ve ever done at home and by far beats anything out of a bottle, now to try it with shrimp!

  26. I made this tonight and it was a hit. My sauce was a bit thinner than yours so next time I will try to boil it down a little more. And I added broccoli to the same pan when baking the chicken. thx!

  27. I saw this post on Instagram while I was on vacation.  I’m back home and am finally ready to make this.  This is everything I needed for an easy dinner tonight.  Thanks for sharing!

  28. Sally this looks so good….. and easy! and healthy! My three favorite components of a perfect dinner! Thank you!

  29. If I cut the chicken into pieces first, what do you think the cook time will be?

    1. A little less– 20 mins or so. Just until the chicken is baked through.

  30. Made this tonight and it was awesome. Rather than bake it, I made it as a stir fry (since I had a ton of veggies leftover from a party earlier in the week). I just mixed the sauce in a measuring cup and dumped it in during the last few minutes, making sure it boiled so the cornstarch thickened it up. So much better than a bottle of teriyaki. Thanks!!!!

    1. Great idea to make a stir-fry out of it!

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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