Pineapple Teriyaki Chicken

Holly’s Recipe Highlights: Pineapple Teriyaki Chicken
Ingredient Notes
How to Make Pineapple Teriyaki Chicken
Save Every Saucy Bite
Favorite Takeout-Style Dinners

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.

Pineapple Teriyaki Chicken in the dish with pineapple rings and green onions

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.

Pineapple Teriyaki Chicken ingredients in a dish before cooking

How to Make Pineapple Teriyaki Chicken

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

Reserve Some Sauce: Reserve half of the sauce before adding the chicken so there is some available for glazing and serving.
Don’t Over Marinade: Four hours gives the chicken plenty of flavor. Overnight marinating works, but avoid extending it beyond that because it can soften the chicken’s texture.
Add Cornstarch Gradually: The sauce thickens further as it simmers and cools, so stop when the sauce lightly coats the back of a spoon.
Place Chicken in Single Layer: For better browning in the oven, place the chicken in a single layer and broil after it has reached a safe internal temperature (165°F in the thickest part – check with an instant-read thermometer).
On the Grill: Keep some thickened reserved sauce for serving instead of using all of it while basting.

taking Pineapple Teriyaki Chicken out of the dish

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.

Favorite Takeout-Style Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 15 minutes

Marinating Time 4 hours

Total Time 4 hours 30 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.

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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