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

  2. 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!!

  3. 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 🙂

    1. What a compliment from him 🙂 Happy you all loved it!

  4. 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

  5. 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.

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

    1. Yep, absolutely.

  7. 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! 

  8. 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?

    1. 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.

  9. 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.

    1. Good call on double the delicious teriyaki sauce! Thanks so much for repotting back Beth.

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

  11. Aurora Brown says:

    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?

    1. Lucinda Hannant says:

      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!

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

    1. Nice touch!

  13. 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!!

    1. Sure can! That’s a great idea to save time.

      1. Thanks, Sally. I am hope to try it over the weekend.

  14. 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!


    1. Thanks Barbara! I got them from Anthropologie. 🙂

  16. 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!

  17. 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!!!!

  18. 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.

  19. 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.  

  20. 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!

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

    1. Great idea for next time!

  22. 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!

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

  24. Made this dish for the first time are there any recommended sides you can put with this did I got frozen broccoli no fresh left and rice 

  25. Sally, a friend of mine just had a baby and I’m wanting to do this as a freezer meal for her. What do you suggest would be the best way to do so?

    1. How sweet of you! Two options:
      1) Prepare through step 3 then freeze. Have her thaw/bake or just bake frozen at 350 until chicken is safe to eat and heated through.
      2) Prepare the entire meal, allow to cool, then freeze. Have her thaw then bake until warmed through.

  26. I think I will try this the teriyaki sauce is simular to the orginal Japanese sauce I had the recipe a Japanese friend had gave me it was so good but the only thing it called for that your recipe does not is monosodium glumate and you can not buy that anymore, this is on tonight”s dinner list.

  27. Would this work well with chicken legs also?

    1. Definitely!

  28. Hey Sally! Just wanted to check that cider vinegar is the same as apple cider vinegar? I am thinking of making this for my in-laws this weekend and wanted to make sure I used the correct ingredients lol.

    1. Yes, they should be the same. Enjoy:)

  29. Sally,

    I made 1.5 times the original recipe and served it with brown rice, carrots, and snow peas. Instead of the water with the corn starch, I used the juice from the canned pineapple. I just have to say, this was the best teriyaki chicken I have ever had. I’m so glad to know this was a delicious, homemade meal–better than takeout. Will definitely keep this on the dinner rotation.

  30. Made this tonight for my husband and he kept saying “ I knew it was a Sally recipe, it is so delicious and wonderful.

    Thank you Sally. We talk about you like you are a treasured family member.

    Thank you!

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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