There’s something magical about pairing juicy chicken with sweet pineapple and bold teriyaki flavors. When we first tried this Pineapple Teriyaki Chicken Recipe, it was an instant hit. The ingredients are simple, the prep is easy, and the end result is an irresistible blend of sweet and savory. We’ve made it dozens of times—on weeknights, for guests, and even meal-prepped it for the freezer. It’s become our go-to when we need something tasty, stress-free, and foolproof.
Your Midweek Dinner Just Got a Tropical Makeover
Forget takeout. This dish brings the flavors of a Hawaiian barbecue straight to your kitchen without requiring fancy ingredients or a lot of effort. The sweet acidity of pineapple brings brightness to the deep, umami-rich teriyaki glaze, and it all bakes together in under an hour. This Island Teriyaki Chicken is everything we love about tropical dishes: bold flavors, juicy textures, and a family-style presentation. It’s the kind of meal that tastes like a vacation—but happens in your oven.
Let’s Talk About That Teriyaki Sauce
The magic of this Pineapple Teriyaki Chicken Recipe starts with the homemade sauce. Unlike bottled versions that are heavy on salt and light on depth, our sauce blends pantry ingredients into a rich, slightly sticky glaze. Brown sugar and honey add sweetness. Soy sauce brings umami, while garlic, fresh ginger, and vinegar add just the right punch. This stuff coats chicken beautifully, clings to pineapple chunks, and even works as a glaze for salmon or stir-fry. You’ll be tempted to double it—we always do.
What You’ll Need for This Dish
You’ll need a few kitchen staples and tools to get started. Grab some boneless, skinless chicken breasts (or thighs), fresh or canned pineapple, and the ingredients for the teriyaki sauce. For tools, you’ll want a small saucepan, a mixing bowl, a 2–3 quart baking dish, and a whisk. A pastry brush helps coat the chicken evenly, but a spoon works in a pinch. Most of these items are already in your kitchen, which is why this Oven Pineapple Chicken feels so effortless. It’s simple gear for a seriously flavorful result.
How to Make Pineapple Teriyaki Chicken Step-by-Step
Start by mixing cornstarch and water in a small bowl, then combine that with brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a saucepan. Boil until thick. Set your oven to 400°F and grease your baking dish. Arrange the chicken and pineapple in the dish, pour the sauce over everything, and flip the chicken to coat well. Bake uncovered for about 30 minutes. If you like bite-sized pieces, slice the chicken at the 25-minute mark, then return it to the oven. Finish it off with chopped scallions and sesame seeds.
Sides That Love This Chicken
What’s a great main dish without a few perfect sides? We love this with fluffy white rice or hearty brown rice—both soak up the sauce beautifully. Want to shake things up? Try it with quinoa or Pineapple Chicken Fried Rice. Roasted sweet potatoes or steamed broccoli balance out the sweetness and make it a full meal. This dish also works beautifully with a chilled noodle salad or even a crisp slaw if you’re going for a picnic-style vibe.
Customizing Your Chicken & Sauce Combo
The beauty of this Chicken Teriyaki With Pineapple is how flexible it is. Don’t like pineapple? No problem—substitute red bell pepper or mango. Want it spicy? A little crushed red pepper in the sauce does wonders. You can even use different proteins like salmon or tofu, and it still holds up. Prefer a foil dinner? Make it as a Teriyaki Chicken and Pineapple Foil Pack and toss it on the grill. If you’re looking for a hearty version, pair it with Smothered Chicken and Rice for an extra-cozy dinner.
Meal Prep & Leftover Friendly
Busy week ahead? Make the sauce the night before, or prep the whole dish and refrigerate it until you’re ready to bake. The flavor only gets better after sitting. Once cooked, the chicken keeps beautifully in the fridge for up to five days and freezes well for even longer. We portion it out with rice and vegetables for easy lunches, and it’s honestly one of our favorite meal-prep hacks. This is the kind of meal that keeps on giving—and trust us, you won’t mind eating it again and again.
Nutritional Breakdown You Can Feel Good About
Each serving of this Pineapple Teriyaki Chicken Recipe packs a punch of lean protein—over 45 grams per portion. You’re looking at about 400 calories, with moderate carbs and low fat. The natural sweetness from pineapple and honey is balanced by protein-rich chicken and the savory kick of soy and ginger. Whether you’re counting macros or just trying to keep things balanced, this dish fits the bill without feeling like a “healthy” compromise. Flavor-forward and macro-friendly? Yes, please.
Answers to Your Teriyaki Questions
Can I make this gluten-free? Absolutely—swap soy sauce with tamari.
What about fish? Salmon is a great alternative and bakes even faster.
Is bottled teriyaki okay? In a rush, yes—but homemade has better flavor and control.
Can I bake it covered? We recommend uncovered to let the sauce thicken and glaze.
What vegetables can I add? Try broccoli, red bell peppers, or even snap peas.
Is this freezer-friendly? Yes, and it reheats like a dream.
Our Favorite Chicken Dinners (You’ll Love These Too)
Still hungry? Here are more dishes that are perfect for busy nights and hungry families:
You’ll find plenty of Pineapple and Chicken Recipes there that complement this dish.
Pineapple Teriyaki Chicken Recipe
Ingredients
- - 4 boneless skinless chicken breasts (about 2 lbs)
- - 1 cup fresh canned, or frozen pineapple chunks (drained and dried)
- - 1 tablespoon cornstarch
- - 1 tablespoon water
- - 1/4 cup brown sugar
- - 2 tablespoons honey
- - 1/2 cup soy sauce or tamari for gluten-free
- - 1/4 cup apple cider vinegar
- - 1 garlic clove minced
- - 2 tablespoons fresh grated ginger or 1/2 teaspoon ground ginger
- - 1/4 teaspoon freshly ground black pepper
- - Optional: sesame seeds chopped green onions for garnish
Instructions
- Preheat oven to 400°F (204°C). Lightly grease a 2–3 quart baking dish.
- In a small bowl, whisk together cornstarch and water until smooth.
- In a saucepan over low heat, mix the cornstarch mixture with brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper. Bring to a boil, then simmer for 2 minutes until the sauce thickens.
- Pat the chicken dry and arrange it in the prepared baking dish. Scatter pineapple chunks around the chicken.
- Pour the sauce over the chicken and pineapple, turning chicken to ensure full coverage.
- Bake uncovered for 30–32 minutes, or until internal temperature reaches 165°F.
- Optional: At the 25-minute mark, slice chicken into smaller chunks and return to oven for extra flavor absorption.
- Garnish with green onions and sesame seeds. Serve hot with rice, quinoa, or steamed vegetables.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual portions for quick weeknight meals.
- For extra kick, add red pepper flakes or chili garlic paste to the sauce.
- Use thighs or drumsticks instead of breasts for variety.
Make This Pineapple Teriyaki Chicken Recipe Tonight
This is the recipe we come back to when we need comfort, ease, and big flavor all in one. It’s casual enough for a Tuesday night and tasty enough for guests. Plus, this Pineapple Teriyaki Chicken Recipe plays well with all your favorite sides, travels well for potlucks, and keeps beautifully for leftovers. Whether you’re after Teriyaki Chicken Meal Ideas or simply craving something sweet and savory, this one delivers. Make it once, and you’ll see what the fuss is all about.
