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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. I’m certain this baked teriyaki chicken recipe will become a regular in your dinner rotation!
If there’s one stand-out meal you make for dinner this week… one that the entire family will be demanding you make on repeat… it’s this. I’ve been making this baked pineapple chicken for as long as I can remember and we love it with extra sauce.
Over the years I’ve made some slight tweaks. So today, I’m bringing this recipe back from 2019, making it quicker, easier, and even more delicious! This now reflects exactly how I make it today. If you haven’t tried this baked teriyaki chicken, now is the time.
You’ll Love This Baked Pineapple Teriyaki Chicken Recipe
- Done in just 35 minutes!
- Incredibly flavorful homemade teriyaki sauce
- Wholesome and satisfying
- Tender chicken with tons of juicy pineapple
- Easy to prepare and can be made ahead!
Grab These Ingredients
- Chicken: You need 1 ½ pounds of boneless skinless chicken breasts. You could use chicken thighs but I find they release too much liquid during the baking process which results in a thinner sauce, still delicious! See the recipe notes for recommendations for using chicken thighs.
- Soy Sauce: I recommend using low-sodium soy sauce; you can also add more salt but you can’t remove it. If you’re using regular soy sauce, omit the salt in the recipe.
- Pineapple Juice: The pineapple juice adds the perfect amount of tart to balance the sweetness of the sauce from the brown sugar and honey. If you’re using fresh pineapple, you can substitute this with water.
- Brown Sugar: The brown sugar helps sweeten the sauce and adds flavor from the molasses, while also thicken the sauce. You can use either light or dark brown sugar.
- Honey: The honey adds a touch of sweetness.
- Garlic: Like most of my recipes, I recommend using fresh garlic for the most flavor. In a pinch, you can use ground ginger. See the recipe notes for the amounts.
- Ginger: Using fresh ginger adds an incredible amount of flavor, especially when grated. In a pinch, you can use ground ginger. See the recipe notes for the amounts.
- Cilantro: Adding fresh cilantro gives the chicken brightness. If you don’t have it on hand or not a fan of cilantro, you can leave it out.
- Cornstarch: The cornstarch thickens the teriyaki sauce into a wonderful creamy consistency. Whisk it first into the pineapple juice and soy sauce; adding it directly into sauce would make a lumpy teriyaki sauce, which is not what we want!
- Salt & Pepper: Essential for flavor.
- Pineapple: It wouldn’t be pineapple teriyaki chicken without pineapple! You can use fresh, canned or even frozen pineapple. The pineapple soaks up the teriyaki sauce as it baked, SOO GOOD! I typically use canned and when pineapple is in season I add fresh pineapple on top when serving.
Overview: How To Make Teriyaki Chicken
The full printable recipe is below, but let’s quickly walk through the steps to make this baked chicken teriyaki.
- Make the Teriyaki Sauce: Whisk together the pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, cilantro, salt, and pepper in a small sauce pan. Allow the sauce to simmer for 1-2 minutes to thicken. Then, set aside to cool slightly.
- Combine into Baking Dish: Place the chicken and pineapple chunks into a baking dish. Then, pour the teriyaki sauce on top, flipping the chicken to make sure it’s completely coated.
- Bake: Bake for 25 minutes. At the 20-minute mark, remove the chicken and slice, then return to the oven and bake for an additional 5 minutes.
Tips & Tricks
While this teriyaki chicken and pineapple recipe is quick, there are ways you can make this recipe even quicker when you need it.
- Cut Chicken Before Baking: Instead of slicing the chicken at the 20-minute mark, slice or cube the chicken before baking into ½-inch or 1-inch pieces. Then add to the baking dish with the pineapple and cover with teriyaki sauce. Bake for 15-17 minutes, and if desired, broil for the last minute.
- Use Store-Bought Teriyaki Sauce: While I highly recommend making your own teriyaki sauce, there are times when grabbing it from the store is easiest (and works best for YOU and your family.) To do this, skip step 2 in the recipe outlined below.
- Don’t Cook Teriyaki Sauce: Instead of cooking the teriyaki sauce, whisk the ingredients together and pour over the chicken. The sauce will thicken as it bakes.
- Alternate Cooking Methods: You can also grill or sauté the teriyaki chicken for quicker cook times outlined in the recipe card below.
FAQ About Baked Teriyaki Chicken
How long to marinate teriyaki chicken?
Because we’re baking the chicken with the teriyaki sauce, there’s no need to marinate ahead of time. However, the rule of thumb for marinades is at least 30 minutes or up to 1 day.
Is teriyaki chicken healthy?
The term ‘healthy’ is different for everyone. What is healthy to me, may not be for you. Based on your dietary needs, I recommend putting the ingredients into a nutrition calculator to determine if it’s best for you.
What is the difference between teriyaki sauce and teriyaki marinade?
The biggest difference is that a marinade is used to flavor food before coking, while the sauce is adding while it cooks or after it’s finished cooking. For this recipe, we are using the teriyaki sauce as the marinade for the chicken.
Can I use store-bought teriyaki sauce?
Absolutely! If you have teriyaki sauce on hand already or it’s easier to grab store-bought, do it!
More Quick Dinner Recipes
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. I’m certain this baked teriyaki chicken recipe will become a regular in your dinner rotation!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Oven
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 i 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 piece 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.
- Cut Chicken Before Baking: Instead of slicing the chicken at the 20-minute mark, slice or cube the chicken before baking into ½-inch or 1-inch pieces. Then, add the chicken to the baking dish with the pineapple and cover with teriyaki sauce. Bake for 15-17 minutes, and if desired, broil for the last minute.
- Grill the Chicken: Place the chicken into a zipped-top bag and half of the teriyaki sauce. Let it marinate for 15 minutes for up to 1 day. Preheat the grill to high (500ºF-550ºF.) Grill for 5-7 minutes with the lid closed. Then, flip, brush with some of the remaining teriyaki sauce and cook for another 5-7 minutes until the chicken is cooked through. Remove from the grill and brush with leftover sauce.
- Sauté the Chicken: Skip step 2 and whisk the teriyaki sauce ingredients together. Set aside. Slice or cube the chicken into ½-inch or 1-inch pieces. Add 1 Tablespoon olive oil to a skillet over medium heat and brown the chicken for 2 minutes. Then, pour the teriyaki sauce overtop, stirring together to coat. Simmer for 3-4 minutes until the sauce has thicken and the chicken is cooked through.
