If there’s one dish that will instantly brighten up your dinner table (and probably your mood), it’s Baked Pineapple Teriyaki Chicken. Juicy, savory chicken breasts are baked to tender perfection beneath a caramelized, homemade teriyaki sauce, crowned with sweet pineapple rings and finished with a sprinkle of sesame seeds and green onions. The fusion of tangy, sweet, and savory notes is absolutely irresistible, making this dish both a crowd-pleaser and a weeknight hero—all in one pan!
Ingredients You’ll Need
This Baked Pineapple Teriyaki Chicken comes together using classic pantry staples and a few fresh ingredients, each one playing a unique role in building layers of vibrant flavor and irresistible texture. Let’s break down exactly what you’ll need and how each element transforms the dish:
- Boneless, skinless chicken breasts: The perfect blank canvas for soaking up the teriyaki sauce, delivering juicy, satisfying bites every time.
- Canned pineapple slices in juice (reserve juice): Pineapple provides juiciness and a bright, tropical sweetness that defines the dish—don’t forget to reserve that flavorful juice for the sauce!
- Low-sodium soy sauce: Brings savory depth and umami without overpowering saltiness.
- Brown sugar: Adds warm caramel notes and helps the sauce thicken to sticky, glossy perfection.
- Honey: Lends delicate sweetness and smooth viscosity, rounding out the sauce beautifully.
- Rice vinegar: A splash of tartness balances the sweetness, adding that authentic tangy teriyaki flavor.
- Garlic (minced): Brings aromatic depth and a little savory bite—essential in any teriyaki sauce!
- Fresh ginger (minced): A touch of zingy heat that wakes up your palate and brightens the sauce.
- Cornstarch: The secret to a thick, luscious glaze; it keeps everything shiny and spoonable.
- Cold water: Used to create a slurry with the cornstarch, ensuring a smooth, lump-free sauce.
- Sesame seeds: Sprinkle these on at the end for crunch, nutty aroma, and a pretty finishing touch.
- Green onions (sliced): A pop of freshness and vivid color to contrast the rich sauce.
- Cooked rice (for serving): The ideal bed for soaking up every drop of flavor-packed teriyaki sauce.
How to Make Baked Pineapple Teriyaki Chicken
Step 1: Prepare the Teriyaki Sauce
Start by grabbing a medium saucepan and pouring in that reserved pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and ginger. Whisk everything together, then bring it to a gentle simmer over medium heat. As you stir, you’ll see the sugar dissolve and the enticing aroma of sweet and savory mingle—this is where the Baked Pineapple Teriyaki Chicken magic really begins!
Step 2: Thicken the Sauce
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Now, stir this slurry into your simmering sauce. Cook for another 2-3 minutes, stirring constantly, and watch as the sauce thickens into a glossy glaze that’s just begging to coat your chicken. Once it reaches that rich, pourable consistency, remove the pan from the heat.
Step 3: Get the Chicken Ready
Lay your boneless, skinless chicken breasts in a greased 9×13-inch baking dish. The key here is to make sure every piece has enough space to soak up plenty of sauce. If you have time, feel free to marinate the chicken in half of your sauce for up to 30 minutes before baking—it delivers even juicier, more flavorful results!
Step 4: Assemble and Bake
Pour the luscious teriyaki sauce all over the chicken breasts, making sure to cover each one completely. Arrange the pineapple slices across the top, letting their juices mingle with the sauce as they bake. Slide the dish into your preheated oven at 400°F (200°C), and bake for 25-30 minutes, or until the chicken is thoroughly cooked and irresistibly tender.
Step 5: Finish and Serve
Once the chicken reaches an internal temperature of 165°F (74°C), pull the pan from the oven. Give the dish a final flourish by sprinkling sesame seeds and sliced green onions over the top. Serve each chicken breast with plenty of that crave-worthy sauce and a helping of fluffy cooked rice.
How to Serve Baked Pineapple Teriyaki Chicken
Garnishes
A generous sprinkle of sesame seeds and fresh green onions instantly elevates the appearance and adds bursts of flavor and texture. Don’t skip these finishing touches—they provide a lovely nutty aroma, pop of color, and just the right amount of crunch to contrast the juicy chicken and sticky-sweet sauce in your Baked Pineapple Teriyaki Chicken.
Side Dishes
Baked Pineapple Teriyaki Chicken shines brightest over a bed of steaming white or brown rice, which soaks up every last drip of that amazing sauce. For a colorful plate, consider adding stir-fried veggies such as bell peppers, snap peas, or broccoli. A tangy cucumber salad or some pickled vegetables can also add a refreshing counterpoint to the sweet-and-savory flavors.
Creative Ways to Present
Transform your Baked Pineapple Teriyaki Chicken into an unforgettable meal by serving it sliced over a grain bowl with edamame and shredded carrots, or pair it with lettuce wraps for a playful, hands-on dinner. For a party-ready twist, cube the cooked chicken and pineapple, skewer them, and drizzle with extra sauce for an eye-catching appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Baked Pineapple Teriyaki Chicken and sauce into an airtight container, separating the chicken from the rice if possible. It will stay delicious and safe to eat for up to 4 days in the refrigerator—perfect for quick lunches or effortless dinners later in the week.
Freezing
If you’d like to extend the shelf life even further, freeze the cooked chicken and sauce (minus the rice and fresh garnishes) in a freezer-safe container for up to 2 months. For best results, thaw overnight in the fridge before reheating, so all those lovely flavors have time to meld once again.
Reheating
To revive leftovers, arrange the chicken and sauce in a covered, oven-safe dish and warm in a 350°F (175°C) oven until heated through (about 15 minutes). For a speedier option, microwave individual portions in a microwave-safe container, pausing to stir every minute so everything warms evenly and stays juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will turn out just as flavorful, possibly even more tender and juicy. Adjust the baking time as needed, as thighs may take a few extra minutes to reach full doneness.
Is it possible to use fresh pineapple instead of canned?
Definitely—fresh pineapple slices work beautifully! Use bottled pineapple juice or a bit of orange juice in the sauce if needed, since you’ll miss out on the juice from canned pineapple.
How do I know when the chicken is fully cooked?
The most reliable way is to use an instant-read thermometer; the chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. If you don’t have a thermometer, ensure there’s no pink remaining when you cut through the thickest part.
Can I make Baked Pineapple Teriyaki Chicken ahead of time?
Yes! You can assemble the dish up to one day in advance (through arranging everything in the baking dish), cover tightly, and refrigerate. Bake just before serving for best texture and flavor.
Is this recipe gluten-free?
To make Baked Pineapple Teriyaki Chicken gluten-free, simply substitute tamari or a certified gluten-free soy sauce in place of the regular soy sauce. Always double-check your labels to be sure.
Final Thoughts
If you’re hunting for a meal that’s every bit as dazzling as it is simple, Baked Pineapple Teriyaki Chicken deserves a spot in your rotation. Its golden, sweet-savory flavors are the culinary version of sunshine in a baking dish. I hope you give this recipe a try—and watch it quickly become a favorite in your home, too!
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Baked Pineapple Teriyaki Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Pineapple Teriyaki Chicken recipe is a delightful twist on classic teriyaki chicken, adding the tropical sweetness of pineapple for a burst of flavor. Tender chicken breasts are baked in a homemade teriyaki sauce with juicy pineapple slices, creating a deliciously sticky and aromatic dish that pairs perfectly with steamed rice.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Sauce:
- 1 can (20 ounces) pineapple slices in juice (reserve juice)
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Cooked rice for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Make the Sauce: In a medium saucepan, combine the reserved pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and minced ginger. Bring to a simmer, stirring until sugar dissolves. Whisk cornstarch with water, then add to the sauce. Cook until thickened.
- Prepare the Chicken: Place chicken breasts in a greased 9×13-inch baking dish. Pour teriyaki sauce over the chicken. Top with pineapple slices.
- Bake: Bake for 25-30 minutes until chicken is cooked through.
- Finish and Serve: Sprinkle sesame seeds and green onions over the chicken. Serve with extra sauce and rice.
Notes
- For extra flavor, marinate the chicken in half the sauce for 30 minutes before baking.
- You can also grill the chicken and brush with sauce while cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 18g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 85mg
