Baked Pineapple Teriyaki Chicken is a delightful dish that combines the sweet and tangy flavors of teriyaki sauce with juicy chicken and fresh pineapple. This recipe is simple to make and perfect for any night of the week. The chicken bakes to perfection, soaking in all the flavors while the pineapple adds a fresh burst of sweetness.
Why Make This Recipe
This recipe is great for several reasons. First, it’s quick to throw together, making it ideal for busy weeknights. Second, it pleases both kids and adults with its sweet and savory taste. Finally, it uses common ingredients, so you probably have everything you need at home. It’s a satisfying dish that will leave everyone at the table happy and full.
How to Make Baked Pineapple Teriyaki Chicken
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room-temperature water
- 1/4 cup (50g) light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) apple cider vinegar
- 1 garlic clove, minced
- 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts (about 2 lbs. total)
- 1 cup (175–190g) fresh or canned pineapple chunks
- Optional: chopped scallion/green onion and sesame seeds, for garnish
Directions
- In a small bowl, use a fork to whisk together the cornstarch and water until it becomes a thick, milky liquid.
- In a small saucepan over low heat, combine the cornstarch mixture, brown sugar, honey, soy sauce, apple cider vinegar, garlic, ginger, and black pepper. Whisk occasionally until the mixture comes to a boil.
- Once boiling, stop whisking and let it boil for 2 minutes, or until the sauce thickens and coats the back of a spoon. Remove from heat and let it cool for at least 10 minutes.
- Preheat your oven to 400°F (204°C) and lightly grease a 2–3-quart baking dish.
- Pat the chicken dry with paper towels and arrange it in the prepared pan. Place the pineapple chunks on and around the chicken.
- Pour the teriyaki sauce over the chicken, turning it to make sure it’s fully coated. If needed, use a basting brush to help coat it.
- Bake the chicken uncovered for 30–32 minutes or until the chicken is fully cooked (internal temperature should be at least 165°F/74°C). If you like, at the 25-minute mark, slice the chicken into chunks for more sauce absorption and return it to the oven.
- Once done, sprinkle with chopped green onion and sesame seeds before serving with the delicious sauce poured over the top. Leftover chicken can be stored in the refrigerator for up to 5 days.
How to Serve Baked Pineapple Teriyaki Chicken
Serve Baked Pineapple Teriyaki Chicken warm, right from the oven. It pairs perfectly with steamed rice or noodles to soak up the flavorful sauce. A fresh salad on the side can also complement the meal nicely.
How to Store Baked Pineapple Teriyaki Chicken
Store leftover Baked Pineapple Teriyaki Chicken in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can reheat it in the microwave or oven until warmed through.
Tips to Make Baked Pineapple Teriyaki Chicken
- Make sure to measure your ingredients accurately for the best flavor and consistency.
- You can adjust the sweetness of the sauce by adding more or less honey or sugar, depending on your taste.
- Don’t forget to let the sauce cool before baking; this helps it thicken further.
Variation
You can easily swap out the chicken for tofu or shrimp for a different protein option. If you want a tangier flavor, add some slices of bell pepper or snap peas along with the pineapple.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking for even baking.
2. Is it okay to use canned pineapple?
Absolutely! Canned pineapple works well, but try to choose one packed in juice or water rather than syrup for a healthier option.
3. Can I make this dish in advance?
Yes, you can prepare the chicken and sauce in advance, store them separately in the fridge, and bake them whenever you’re ready to enjoy the meal.
Baked Pineapple Teriyaki Chicken
Ingredients
For the teriyaki sauce
- 1 tablespoon cornstarch
- 1 tablespoon room-temperature water
- 1/4 cup light or dark brown sugar (50g)
- 2 tablespoons honey (43g)
- 1/2 cup soy sauce (120ml)
- 1/4 cup apple cider vinegar (60ml)
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon freshly ground black pepper
Main ingredients
- 4 pieces skinless boneless chicken breasts (about 2 lbs. total)
- 1 cup fresh or canned pineapple chunks (175–190g)
For garnish
- chopped scallion/green onion Optional
- sesame seeds Optional
Instructions
Preparation of teriyaki sauce
- In a small bowl, whisk together the cornstarch and water until it becomes a thick, milky liquid.
- In a small saucepan over low heat, combine the cornstarch mixture, brown sugar, honey, soy sauce, apple cider vinegar, garlic, ginger, and black pepper. Whisk occasionally until the mixture comes to a boil.
- Once boiling, stop whisking and let it boil for 2 minutes, or until the sauce thickens and coats the back of a spoon. Remove from heat and let it cool for at least 10 minutes.
Baking the chicken
- Preheat your oven to 400°F (204°C) and lightly grease a 2–3-quart baking dish.
- Pat the chicken dry with paper towels and arrange it in the prepared pan. Place the pineapple chunks on and around the chicken.
- Pour the teriyaki sauce over the chicken, turning it to make sure it’s fully coated. If needed, use a basting brush to help coat it.
- Bake the chicken uncovered for 30–32 minutes or until the chicken is fully cooked (internal temperature should be at least 165°F/74°C). If you like, at the 25-minute mark, slice the chicken into chunks for more sauce absorption and return it to the oven.
- Once done, sprinkle with chopped green onion and sesame seeds before serving.
