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. I made this last night for dinner and it was a huge success!! When my roommate came home she immediately commented on how good it all smelled! We both ended up having seconds, and a friend of ours came over and basically inhaled the rest! I loved how easy this recipe was – and how inexpensive it is! I already had most of the ingredients so it is definitely something I can easily and affordably make over and over!

    1. So glad Rachel– thanks so much for reporting back!

  2. This looks delicious! Can’t wait to make it! Can I su substitute with regular vinegar? Thanks, Sally!

    1. White vinegar’s flavor might be a little too harsh. Rice vinegar would work though.

  3. Tried this recipe, very yummy and even had seconds! I’m not so sure I liked the pineapple combination though. 

    Stir fry sounds good too!

  4. Alexis @ Upside Down Pear says:

    Totally making this tonight! Chicken is in the oven. I even had the pineapple as I was thinking of making smoothies 😉 Good thing I bought a huge bag. It smells soooo good while it’s baking. Can’t wait to chow down!

    It’s super fun to see your pics of Seattle and NYC. Can’t wait to see your book tour schedule!

  5. Made this last night and my husband and I really liked it, strangely though, the kids did not!?!? I thought they would go crazy for it but hey, 10 year olds…what can I say??

    My only change was fresh ginger since I love it and always have it in my fridge. I think I will buy some low sodium soy sauce next time because I did find it a bit on the salty side but I think that’s just my soy sauce’s fault 😉 All in all, a great, easy and quick supper!

    1. I made it with the low sodium soy sauce and it was wonderful! Definitely suggest that change!

  6. Amazing!!!!!! It’s going in my rotation! So easy and I always have all this on hand! My 2.5 yr old gobbled up the chicken. Served with brocolli and basmati rice. Thanks again!

  7. I had the “what am I going to make for supper?” blues then I stumbled across this. Problem solved! 

  8. Sally, did you use chopped garlic in a jar as in your pic?  Or 1 clove of fresh garlic?  Thanks in advance – Can’t wait to make this Monday!!

    1. In the past few weeks, I’ve used both from the jar and fresh. Both fabulous, of course!

  9. I made this tonight and WOW, it was amazing, delicious and easy!

  10. This was awesome and so easy!

  11. This was so delicious I licked the plate! This will definitely become a regular in my house. Thanks Sally! 🙂

  12. Hi Sally!! Made this delicious chicken last night… It was a HIT!!  Keep ’em coming!  Thanks! 

  13. Holy man this was delicious (and SO easy)! As a mom with a VERY active toddler, I am always on the lookout for easy and healthy recipes….this one will be added to our rotation! I had rice wine vinegar and used that instead of the cider vinegar (wasn’t sure if you were talking apple cider….so I used the rice wine vinegar having thought both smelled the same and had the same mellow flavor). Thanks again for another fabulous dish!!!

  14. Made this. And we LOVED it. Along with evety recipe of yours I have tried so far. Waiting for my “cheat day” Saturday to make your pumpkin Chocolate chip pancakes I don’t even care that it is still August. ☺️

  15. I’ve been looking for a good teriyaki sauce i can  make at home since i too don’t care for the bottled version. Think I will pair it with coconut jasmine rice and broccoli. Thanks for all the wonderful recipes 🙂

  16. Made it tonight..delicious..if i could post a pic i would..forever in my recipe vault

  17. I love following your genius and inspiring blog Sally,the recipes always turn out as you say.The photography just gets better and better,this chicken! it real food? it looks so perfect,sorry to sound sceptical and I’ll definitely be trying this one,but doubtful it will look that good! thanks again.Sylvie

  18. Michelle Bucci says:

    Hi Sally! I made this last week for dinner but I pan fried the chicken in bite size pieces and then tossed in the sauce – they were fantastic! Even my dad who “hates” chicken had seconds lol. I’m making the sauce again tonight to use with salmon! I will never buy store bought sauce again! 

    Also just a note for anyone in a pinch- I was out of Apple cider vinegar and used just plain white vinegar and it still tasted awesome lol! 

    🙂 thanks for another winner!

    1. Michelle Bucci says:

      Ps: and my husband had thirds of chicken! Haha

    2. Michelle Bucci says:

      Sorry this is my last reply to my own comment – *white vinegar and a splash of lemonade (I was completely winging it!) lol thought it would cut the super strong taste of white vinegar (and it did!)

  19. I just made this for my healthy family and they LOVED it. It was incredible! 

  20. Made this for supper tonight and it was absolutely delish!  I’m always looking for healthy and simple weeknight fixes, and this was a perfect meal that satisfies without undoing a gym session!  It came together very quickly without standing over the stove, which is the last thing most of us want to do after office, gym, life, etc!

    I cut my chicken breast into pieces beforehand and served with steamed broccoli and microwavable organic brown rice from Costco (huge time-saver).  Also used fresh pineapple.  This is definitely going into my repertoire.  Thanks, Sally!  

    1. Sounds like a well balanced, DELICIOUS meal!

  21. I had saved this recipe on my Feedly and finally got around to making it last night.  It was delicious! 

  22. Hey Sally! I am loving your meal recipes so much! I just made this tonight and cut up the chicken before hand and I think I made the sauce correctly.  It smelled delicious while cooking and tasted great too.  Anyway, I cooked it the entire 30 minutes and when I took it out, it ended up being really watery and not the thick sauce.  Insert weeping face emoji here.  The chicken still tastes good though! Do you have any idea what might have gone wrong? I am still working on my cooking skills, so I’m sure it’s my fault.  Just trying to fix what I did wrong for next time! Thanks!

    1. It will be thin from the juices of the chicken cooking– totally normal! Will thicken as it cools. And will be super thick if there are any leftovers.

      1. Bless you Sally!  You totally deserve a blogger award of some sort.  Well many blogger awards and one of them would be for best at responding to reader’s comments!  The chicken turned out perfectly and there are leftovers.  Thank you thank thank you for everything!

  23. I made this recipe tonight for dinner….and I think I must have used the wrong soy sauce. I used Shoyo sauce…is there a specific type of that you use?? Thanks! 

    1. It shouldn’t really matter– but I use kikkoman reduce sodium soy sauce

  24. Made this for dinner tonight along side some steamed carrots and rice and it was a huge success! I usually don’t make savory foods, so my dad was a little skeptical when I told him I wanted to make dinner, but he absolutely loved it! He said it was the be teriyaki sauce he’s EVER had! Thanks for this delicious recipe! 

  25. Hey Sally! Can I substitute white vinegar for cider vinegar? Thanks 🙂 

    1. That works!

  26. I made this for dinner and it was so good! I had lots of leftover sauce so I think next time I will serve it on top of rice. I think the sauce would be great with rice! Thanks for the yummy recipe!

  27. Hey! Is there anything i could substitute the vinegar with?? Dont have any on hand

    1. You want something sour and acidic to substitute for the acid taste of vinegar, so try lemon juice, lime juice, or a dry white wine!

  28. Wow, this was absolutely amazing. Added some cashews to the mix and served with roasted cauliflower. I can honestly say this was one of the easiest, and tastiest meals I’ve made in awhile!! Thanks so much Sally!

  29. This was good. I think it needed a tad more sugar to achieve that classic teriyaki taste. I used canned pineapple and added the juice from the can to the marinade. So good. 

    1. I also added some of the pineapple juice

  30. 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!

    1. Thanks so much Jackie! That book signing at the Mall of America was unforgettable 🙂

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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