Easy Pineapple Teriyaki Chicken Recipe
An easy baked pineapple teriyaki chicken recipe featuring tender chicken breasts with sweet pineapple chunks in a homemade teriyaki sauce.
- Cook Time: 30-32 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs total)
- 1 cup fresh or canned pineapple chunks (or rings)
- For the Teriyaki Sauce:
- 1 tbsp cornstarch
- 1 tbsp room-temperature water
- ¼ cup light or dark brown sugar
- 2 tbsp honey
- ½ cup soy sauce (reduced-sodium or regular)
- ¼ cup apple cider vinegar
- 1 clove garlic, minced
- 2 tbsp minced fresh ginger (or ½ tsp ground ginger)
- ¼ tsp freshly ground black pepper
- Optional: chopped scallions and sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together the cornstarch and water to create a slurry. Add the brown sugar, honey, soy sauce, apple cider vinegar, minced garlic, minced ginger, and black pepper to the saucepan. Bring the mixture to a boil over medium heat, then reduce heat and simmer for a couple of minutes until the sauce thickens slightly, enough to coat the back of a spoon.
- Prepare Chicken and Pineapple: Pat the chicken breasts dry and arrange them in a greased baking dish along with the pineapple chunks or rings.
- Combine and Bake: Pour the prepared teriyaki sauce evenly over the chicken and pineapple in the baking dish. Bake uncovered in a preheated oven at 375°F (190°C) for 30-32 minutes, or until the chicken is thoroughly cooked (internal temperature 165°F / 74°C).
- Optional Slicing: For smaller pieces that absorb more sauce, you can remove the dish at the 25-minute mark, carefully slice the chicken into chunks, then return it to the oven to finish cooking.
- Serve: Serve the chicken and pineapple hot, drizzled with the sauce from the pan. Garnish with chopped scallions and sesame seeds, if desired.