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| Easiest Pineapple Teriyaki Chicken Ever! |
Pineapple Teriyaki Chicken You HAVE to Try!
Baked Pineapple Teriyaki Chicken
A Quick, Sweet-Savory Chicken Dinner with Juicy Pineapple and Homemade Sauce
Looking for a fast and flavorful dinner that the whole family will love? This baked pineapple teriyaki chicken is it! Juicy chicken, golden pineapple, and an irresistible homemade teriyaki sauce come together in just 35 minutes. Whether you're craving something tropical or want a new easy favorite for your weeknight meals, this dish checks all the boxes — sweet, savory, tender, and incredibly satisfying.
Why You’ll Love This Pineapple Teriyaki Chicken Recipe
Quick to make – Done in just 35 minutes from start to finish.Made with simple pantry ingredients – No fancy sauces or hard-to-find items.
Naturally sweet and savory – The combination of pineapple juice, soy sauce, brown sugar, and garlic creates that perfect sticky teriyaki glaze.
Family favorite – Even picky eaters love the tangy, fruity flavor of this easy pineapple teriyaki chicken recipe.
Make-ahead friendly – Prepare the sauce or marinate the chicken ahead of time to cut down on dinner stress.
Ingredients You’ll Need
Boneless skinless chicken breasts – Or swap for baked pineapple teriyaki chicken thighs if you prefer dark meat.Low-sodium soy sauce – Keeps the dish flavorful without being too salty.
Pineapple juice – Adds that signature tropical sweetness.
Brown sugar & honey – Work together to give the sauce its deep, caramel-like flavor.
Garlic & fresh ginger – Provide aromatic warmth and depth.
Fresh cilantro – Optional, but adds a burst of fresh flavor.
Cornstarch – Helps thicken the sauce to glaze-like perfection.
Salt and black pepper – To season the chicken before baking.
Pineapple chunks – Use canned, fresh, or frozen pineapple depending on what you have. Fresh pineapple caramelizes beautifully in the oven!
How To Make Baked Pineapple Teriyaki Chicken
Step 1: Make the Sauce
In a small saucepan, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, grated ginger, chopped cilantro, salt, and pepper. Simmer gently for a few minutes to thicken slightly. Stir in a cornstarch slurry if you want a thicker consistency.
Step 2: Prepare the Chicken
Preheat the oven to 400°F (200°C). Place chicken and pineapple chunks into a lightly greased baking dish. Pour the teriyaki sauce over the top and turn the chicken to coat it well.
Step 3: Bake
Bake uncovered for 20 minutes. Remove from the oven, slice the chicken for faster final cooking, then return to bake for another 5 minutes. The sauce should be bubbly and slightly thickened.
Step 4: Serve
Garnish with extra fresh cilantro if desired. Serve hot over white rice, brown rice, or cauliflower rice for a lighter option.
Sara’s Tips For Success
Cube the chicken before baking to reduce the cook time to 15–17 minutes.
If short on time, use a good-quality pineapple teriyaki chicken marinade or bottled sauce — just pour over and bake.
Want to skip the oven? Sauté the chicken in a skillet until browned, then add the sauce and simmer until cooked through. Grilling also works for extra char flavor!
Make extra sauce for drizzling — it's great over rice, veggies, or even shrimp!
Serving Ideas
Serve your oven baked pineapple chicken breast recipes with:Steamed jasmine rice or coconut rice
Roasted or stir-fried vegetables
A fresh cucumber salad for contrast
Grilled pineapple slices for extra tropical flair
Variations You’ll Love
Baked pineapple teriyaki chicken thighs – Juicier and more flavorful than breasts, and just as easy to make.Hawaiian pineapple teriyaki chicken – Add bell peppers and onions to the dish before baking for a complete Hawaiian-style dinner.
Make it spicy – Add a pinch of red pepper flakes or a squirt of sriracha to the sauce.
Meal prep friendly – Store leftovers in meal prep containers for lunch. Reheats perfectly!
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! Prep the sauce up to 2 days in advance and refrigerate. You can also marinate the chicken in the sauce overnight for even more flavor.
Can I freeze this recipe?
Absolutely. Cooked teriyaki chicken freezes well for up to 3 months. Freeze in portions and thaw in the fridge before reheating.
Can I grill instead of bake?
Yes! Marinate the chicken and grill until cooked through, then serve with the sauce warmed on the side.
Is this recipe gluten-free?
To make this recipe gluten-free, simply swap the soy sauce for a gluten-free version like tamari or coconut aminos.
Conclusion
This baked pineapple teriyaki chicken is the perfect balance of sweet and savory, with juicy chunks of pineapple and a rich homemade glaze. It's quick, crowd-pleasing, and brings tropical flavor to your table any night of the week. Whether you bake it, grill it, or prep it ahead, it’s guaranteed to become a regular in your dinner rotation.Baked Pineapple Teriyaki Chicken
This baked pineapple teriyaki chicken is a popular, quick and easy dinner recipe that's loved by many. Ready in just 35 minutes– juicy and tender chicken with pineapple baked in an incredibly flavorful (and simple!) homemade teriyaki sauce.
Ingredients
- ▢3 Tablespoons cornstarch
- ▢1 cup pineapple juice
- ▢½ cup low-sodium soy sauce
- ▢¼ cup light or dark brown sugar
- ▢2 Tablespoons honey
- ▢2 cloves garlic, minced
- ▢2 teaspoons grated fresh ginger
- ▢2 Tablespoons chopped fresh cilantro
- ▢¼ teaspoon salt
- ▢½ teaspoon black pepper
- ▢1 ½ pounds boneless skinless chicken breasts
- ▢1 cup cubed pineapple
- ▢optional toppings: green onions and sesame seeds
Instructions
- Preheat the oven to 425ºF. Set a 9-inch or larger baking pan to the side.
- In a small saucepan over medium-low heat, whisk together the cornstarch, pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, cilantro, salt, and pepper. Bring the mixture to a simmer while whisking. Then, allow to simmer for 1-2 minutes to thicken. Whisk once more, turn off the heat and set aside for 2-3 minutes to slightly cool and thicken.
- Place the chicken and pineapple chunks in the baking pan. Pour the sauce on top, flipping the chicken over to make sure it's completely coated in the sauce.
- Bake the chicken, uncovered, for 20 minutes or until the chicken is cooked through. Remove the chicken from the oven and carefully slice into chunks, then return to the oven for an additional 5 minutes. This is optional: at the 25-minute mark, broil for 1-2 minutes.
- Serve over rice topped with chopped green onion, sesame seeds, and pineapple chunks with sauce from the baking dish. Leftovers stay fresh for up to 5 days in the refrigerator.
Notes
Make Ahead Instructions: The teriyaki sauce, prepared in step 2, can be made up to 1 day in advance and stored in the refrigerator. You can also prepare through step 3, cover tightly with plastic wrap or placed in a zipped-top bag, and refrigerate for 1 day. Then, bake as directed in step 4.
Freezing Instructions: You can prepare through step 3, cover tightly with plastic wrap and aluminum foil, or placed in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator. Then, bake as directed in step 4.
Chicken: You can use boneless skinless chicken breasts or chicken thighs, though the baking time will vary. If preferred, you can slice the chicken into pieces prior to baking.
Pineapple: You can use fresh or canned pineapple chunks. I typically use canned pineapple for baking (since I use the pineapple juice) and top with fresh pineapple.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 43g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Sodium: 1497mg | Fiber: 1g | Sugar: 32g