Pineapple Teriyaki Chicken

This Pineapple Teriyaki Chicken combines tender chicken thighs with a sweet and savory glaze, juicy pineapple, and fresh ginger and garlic flavors. It’s an easy baked dish that delivers a delicious balance of tangy, smoky, and tropical notes in every bite.

Holly’s Recipe Highlights: Pineapple Teriyaki Chicken

• Flavor: A delicious blend of sweet, sticky, and savory! Fresh ginger, garlic, and lime elevate the classic pineapple-soy flavor for a light, tangy glaze you’ll love.
• Why It Works: Marinating the chicken thighs infuses them with flavor, while the reserved sauce thickens into a glossy glaze.
• Serving Suggestions: Spoon the extra glaze over oven-baked rice to soak up every bit of the sauce.

Total Time: 4 hrs 30 mins (4 hrs Marinating) Serves: 6 Cooking Method: Stovetop/Oven-Baked

Ingredient Notes

• Chicken: Boneless skinless chicken thighs stay tender and juicy during baking or grilling and absorb the marinade beautifully. Chicken breasts can also be used, but check them early to prevent overcooking.
• Pineapple Rings: Fresh or canned pineapple both work in this recipe. If using canned pineapple, choose rings packed in juice and reserve the juice for the homemade sauce. For easier serving over rice bowls, use pineapple chunks instead.
• Teriyaki Sauce: Use store-bought sauce for a convenient shortcut, or make the homemade sauce listed in the recipe. Reduced-sodium soy sauce helps keep the glaze balanced and prevents it from becoming too salty.

How to Make Pineapple Teriyaki Chicken

1. Stir the homemade teriyaki ingredients together.
2. Marinate the chicken, and reserve the remaining sauce.
3. Simmer the reserved sauce, gradually adding a cornstarch slurry.
4. Bake the chicken (full recipe below).
5. Brush or spoon the thickened sauce over the chicken.

Save Every Saucy Bite

• Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Reheat in a 350°F oven until heated through. Add a spoonful of water if the glaze has become too thick.

Did you enjoy this Pineapple Teriyaki Chicken Recipe? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

• Combine all sauce ingredients. Set half of the sauce aside and refrigerate.

• Combine chicken with remaining sauce. Marinate 4 hours or overnight, if possible. 

• Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time until it reaches your desired consistency. You may not use all of it.

• Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9×13 pan. Top with thickened teriyaki sauce.

• Bake in a 425˚F oven for 25 minutes or until chicken reaches an internal temperature of 165°F. Broil for 3 to 5 minutes or until brown.

To grill, preheat grill to medium heat. Grill chicken basting with thickened sauce for about 6-8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

Calories: 433 | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 2771mg | Potassium: 530mg | Fiber: 1g | Sugar: 34g | Vitamin A: 265IU | Vitamin C: 11.7mg | Calcium: 41mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American

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