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Pineapple Teriyaki Chicken Recipe

A sweet and savory chicken recipe with pineapple and homemade teriyaki sauce. Quick, protein-packed, and perfect for busy nights.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Dinner, Main Course
Cuisine: Asian-American
Keyword: Chicken Teriyaki With Pineapple, Island Teriyaki Chicken, Pineapple Teriyaki Chicken Recipe
Servings: 4 Servings

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

- Sauce can be made 1 day ahead and refrigerated.
- 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.