Baked Pineapple Teriyaki Chicken
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room temperature water
- 1/4 cup brown sugar
50g
- 2 Tablespoons honey
43g
- 1/2 cup soy sauce
120ml
- 1/4 cup cider vinegar
60ml
- 1 clove garlic
minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts
- 1 cup fresh or canned pineapple chunks
- optional: chopped green onion and sesame seeds for garnish
Directions
- 1
Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
- 2
Meanwhile, preheat oven to 400°F (204°C).
- 3
Arrange chicken and pineapple slices in a bake pan (any size works—I used a 10-inch casserole dish. Use a 9-inch square pan, an 11×7 pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
- 4
Bake uncovered for 30–32 minutes or until the chicken is completely cooked through. This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they’ll soak up. You can also cut up the chicken when it is raw prior to cooking.
- 5
Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
Baked Pineapple Teriyaki Chicken
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About this Recipe
Searching for an easy weeknight meal that tastes anything but? This Baked Pineapple Teriyaki Chicken delivers vibrant, sweet, and savory flavors with minimal effort, making it a guaranteed family favorite.The magic lies in the sticky, rich teriyaki glaze, perfectly balanced with the bright, tangy notes of pineapple. By baking, you achieve tender chicken and a beautifully caramelized finish, infusing every bite with that irresistible sweet-savory punch.You can expect perfectly tender, juicy chicken breasts coated in a glossy, flavorful sauce that clings to every piece. Each bite offers a delightful contrast: the savory depth of soy sauce, the sweetness of brown sugar and honey, and a refreshing burst from the juicy pineapple chunks. This dish offers a comforting yet exciting flavor profile, making it feel special enough for guests but simple enough for any busy evening. It’s a delightful harmony of sweet, savory, and tangy, leaving you completely satisfied and perhaps even craving more.For an extra pop of color and flavor, don't forget the optional garnishes of chopped green onion and a sprinkle of sesame seeds before serving. If you're out of fresh pineapple, canned pineapple chunks work beautifully here, too.This flavorful Baked Pineapple Teriyaki Chicken is perfect for a satisfying dinner, best served alongside fluffy steamed rice to soak up every drop of that incredible sauce. A simple side of blanched broccoli or a crisp green salad would complete this delicious meal.