Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal.
I originally published this recipe in 2015 and have since added new photos, helpful success tips, and a couple small tweaks to ensure a thicker teriyaki sauce.
If you’ve ever made my honey garlic shrimp, you know that dinners can be quick, healthy, and flavorful. Today’s baked pineapple teriyaki chicken is bursting with flavor and makes excellent leftovers. I encourage you to add this easy meal to your weeknight recipe rotation!
Why You’ll Love This Pineapple Teriyaki Chicken Recipe
- Simple to prepare
- Completely from scratch, so you control the ingredients
- Healthy and wholesome
- Ready in under an hour
- Makes great leftovers (and freezes well, too)
- Customizable to your taste preferences
- Packed with protein
One reader, Lisa, commented: “…You really scored a touchdown with this one. The chicken and the pineapple absorb all of the flavor from the teriyaki sauce beautifully. I had to sop up all the remaining sauce because I didn’t want any of it to go to waste. Definitely a recipe to do again and again!!!! ★★★★★“
One reader, Frida, commented: “…I made it last night and instantaneously became a staple in my house. I’ll substitute soy sauce with tamari next time to make it gluten free, and use chicken drumsticks which are a personal preference. This sauce is out of this world!!! ★★★★★“
One reader, Michelle, commented: “This was really easy and tasty! I added a chopped red bell pepper into the baking dish and used partially thawed, frozen pineapple chunks. We all loved it and my 7 year old even asked to add it to his favorites list—high praise!! ★★★★★“
Favorite Homemade Teriyaki Sauce
This is my very favorite homemade teriyaki sauce made with real ingredients you can pronounce. It is similar to the sauce in this honey teriyaki chicken (we use more honey in that recipe). It’s incredibly versatile and delicious on cooked salmon or stir-fry veggies, too.
We’ll use brown sugar and honey to sweeten the sauce. Not much of either, just enough to balance the soy sauce and bring a sweet profile to the sauce as a whole. It’s the perfect balance of sweet and salty, and you know exactly what’s in it.
If you enjoy trying homemade sauces, try the garlic pan sauce from this creamy garlic chicken and vegetables dish. (Unbelievable!)
Ingredients You Need:
- Chicken: I use boneless, skinless chicken breasts. You can use boneless, skinless chicken thighs instead, or even bone-in chicken thighs, drumsticks, or wings.
- Pineapple: Fresh, canned, or frozen—use whatever form of pineapple you’d like!
- Cornstarch: This is what thickens the sauce; I do not recommend skipping it. Dissolve it in a little water first before adding it to the pot.
- Brown Sugar & Honey: For sweetness.
- Soy Sauce: You can use reduced-sodium or regular soy sauce here. You could also use tamari instead, for a gluten-free option.
- Apple Cider Vinegar: This balances the flavors in the sauce. You can use rice wine vinegar instead if needed.
- Garlic: You need 1 clove, minced, for flavor. If you love garlic, feel free to add more!
- Ginger: You can use dried ground ginger or minced/grated fresh ginger, whatever you prefer/have on hand. I usually use fresh. Just make sure to adjust the amount accordingly. 1/2 teaspoon ground ginger = 2 Tablespoons fresh minced ginger.
- Pepper: Freshly ground black pepper, like the ginger, adds just the right amount of spice, without making the sauce spicy.
Overview: How to Make Baked Teriyaki Chicken
Make the sauce. Cook the sauce ingredients together on the stovetop. Let it boil for a couple minutes to thicken the sauce. The consistency should be slightly thicker than maple syrup, or thick enough to coat the back of a spoon. I slightly increased the amount of time it boils in the recipe, to ensure a thicker sauce.
Pour the sauce over the chicken. Pat the chicken dry, and arrange it and the pineapple in a greased baking dish. Pour all of the teriyaki sauce on top.
Bake. Bake until the chicken is completely cooked through. During this time, prepare any sides you want to serve alongside. Rice and broccoli are my favorite pairings.
Right before it’s finished baking, I remove the pan from the oven and cut the chicken into smaller pieces. This is completely optional. Here’s the dish before cutting the pieces of chicken:
Serve. Garnish with a sprinkle of scallions/green onions and sesame seeds, if desired. These are the same garnishes I always add to another similarly flavored dish: slow cooker honey teriyaki chicken. (That one is always a hit!)
Are you looking for a traditional Japanese-style teriyaki sauce? I’ve made and loved Nami’s homemade teriyaki sauce.
Yes, absolutely. If you want regular baked chicken teriyaki, skip the pineapple altogether. You could even replace it with 1 cup sliced red bell pepper (about 1 pepper).
You can, and I recommend salmon. The bake time will be slightly shorter, until the fish is completely cooked through.
I recommend baking this teriyaki chicken uncovered.
More Favorite Dinner Recipes
- Baked Chicken Meatballs
- Maple Sesame Salmon
- Honey Garlic Shrimp
- Slow Cooker BBQ Meatballs
- Citrus Chicken Quinoa Salad
- Cilantro Lime Chicken
- Lemon Thyme Chicken
Baked Pineapple Teriyaki Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal.
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room-temperature water
- 1/4 cup (50g) light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) apple cider vinegar
- 1 garlic clove, minced
- 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts (about 2 lbs. total)
- 1 cup (175–190g) fresh or canned pineapple chunks*
- optional: chopped scallion/green onion and sesame seeds, for garnish
Instructions
- Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
- Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside.
- Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. 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.
- Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). 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 sauce they’ll soak up. You can also cut up the chicken prior to cooking.
- 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.
Notes
- Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush
- For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce.
- Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper.
- Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier.
Nutrition
- Serving Size: 1 chicken breast and 1/4 cup pineapple
- Calories: 399
- Sugar: 34.9 g
- Sodium: 598.8 mg
- Fat: 5.3 g
- Carbohydrates: 39.5 g
- Protein: 46.4 g
- Cholesterol: 144.8 mg
Reader Comments and Reviews
I appreciate the quick reply, thanks! I do want to point out, however, that Sally does specifically state that the breasts can be cut up prior to cooking-so I chose that option. I’ll try again leaving them whole and see if that does work better. Again, thank you.
I see that now, Audrey. Thanks for pointing that detail out! If you try it again without cutting up the chicken, please let us know know if it goes better for you.
We had this for dinner tonight and it was delicious! I would have doubled the sauce but I have just enough soy sauce.
Question.
My sauce was nice and thick but when I baked it, the sauce was thinner. Could that have been from the pineapple?
Hi Joellen, yes, the sauce thins out during baking because the chicken and pineapple both release some juices. You could always reserve some of the sauce for pouring on after baking for serving, if you’d like.
Delicious. Family loved it. And it was easy!
Thank you Sally.
I can’t have honey so can I use maple syrup instead of honey or should I substitute it for something else?
Hi Hartley, you can try pure maple syrup, or use agave syrup.
It was a “Sally” kind of day here!
First I made one of your delicious cookie recipes, then tried this.
My honey looked a bit wonky, so I use hot honey. Loved the little kick.
A big hit here in Michigan, definitely going in the rotation.
Thanks for all you do..
And my neighbors who got to try the cookies thank you also! 🙂
One of the best dinners I’ve made in a while. Super easy and flavorful. The whole family loved it! Don’t skip the bell peppers!
Sally, the Chicken Teriyaki was amazing! Each week I try a new recipe of yours and each week I am NOT disappointed. I made this recipe with one substitution.. red pepper instead of pineapple. I will be making this again and again!
Made this meal last night and it was delicious. Easy to prepare, it is flavorful and the family loved it. My husband wants me to make again. First meal recipe from Sally’s instead of the usual baked goods I make on a regular basis. I love Sally’s Baking Addiction!!!!!
Made this meal last night and it was delicious. Easy to prepare, it is flavorful and the family loved it. My husband wants me to make again. First meal recipe from Sally’s instead of the usual baked goods I make on a regular basis. I love Sally’s Baking Addiction!!!!!
March 9th, 2025
Hi Sally,
I’m wondering if this could be made with Extra Firm Tofu instead of chicken. Thank you.
Hi Georgia, we haven’t tried this recipe with tofu, so are unsure of the results. If you decide to try it, please let us know how it turns out!
I tried this recipe today and it was delicious! I cut my chicken before putting it in the pan and it was tender and full of flavor. I added broccoli and rice and it was a hit!
I’m adding to my rotation!
Can I cut the chicken into chunks before cooking?
Yes, you can!
I am trying to cut down on electricity use, thus don’t want to use my oven. Would this be successful in a slow cooker or pan on the stove top please?
Hi Faith, here’s our very similar slow cooker teriyaki chicken recipe.
Can I make this in the slow cooker? If so, for how long? Thanks
Hi Laura, here’s our very similar slow cooker teriyaki chicken recipe.
The instructions state a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet for this. Would it work with a Dutch oven on the stove to make the sauce, then add the chicken to it and move it to the oven?
Hi Christine, that could work, but you’ll want to make sure the Dutch oven is wide enough so that the chicken can lay flat to bake properly. You’ll want to keep the lid off, too. Hope this helps!
Hello Sally,
Looks delicious! I have a corn allergy. Do you think arrowroot would be a good substitute for the corn starch in this recipe?
Hi Stephanie, we haven’t tested it, but let us know if you do!
5 stars! I make a huge batch of this in my crockpot. Everyone loves it. I first thought that doesn’t sound good, pineapple? But yes, it’s awesome.
Can you advise how long to bake this recipe if you use a convection oven?
Hi Laura, it’s always best to lower the temperature by 25°F (about 15°C) and check for doneness a few minutes earlier.
Can you just make the sauce and freeze it for later?
Hi Cindy, absolutely! Let it thaw at room temperature or in the refrigerator before using. Up to 3 months.
Great recipe. Simple, quick and tasty! Works well with boneless chicken thighs. Thank you, Sally!
I’m making this chicken for the third time, we love it so much! The leftover chicken and pineapple make great chicken salad.
This was the ideal combination of delicious, fast to make, and with very little clean up. I saw a few reviews mentioned the sauce was thin-I did not have that experience. It came out the perfect consistency. I saw it thicken up in the sauce pan over low heat-so just don’t skip that step.
Your savory recipes are just as great as your sweet ones! Made this for dinner with sticky rice and green beans, and it was delicious. Already excited for leftovers tomorrow!
Hi Sally. I thought this would make an easy meal for an impromptu dinner with friends. The sauce was nice and thick when I made it, but it got very watery after baking the chicken, even though I drained the pineapple well before putting it in the baking dish. My husband still loved it, but me, not as much.
Hi Elaine, it should thicken as it slightly cools. Did you find that it thickened quickly after removing from the oven?
I recently made this dish and I too found that there was a lot of liquid in the bottom of the pan after baking it. The cornstarch thickened the Teriyake sauce and it was very tasty, but I am thinking the juice from the pineapple and chicken thighs created the extra liquid on the bottom of the pan. I am wondering about baking the chicken on a rack. Basting the chicken on both sides and adding the drained pineapple on top. I also saved about 1/3 cup of the sauce to add to the top of the chicken which helped, because much of the original sauce dissolved into the liquid. Overall, a tasty dish, which I will try again with these modifications.
I had the same issue as Elaine. After baking, the sauce was very watery and I did not add the pineapple. I let it sit before serving and it did not thicken up. It was still tasty but did not turn out as expected.
Absolutely delicious! I added cut -up red pepper to the dish and served with Lundberg Wild Rice Blend and steamed broccoli. The broccoli was eaten enthusiastically by everyone ~ as they dipped it into the teriyaki sauce! Thank you Sally for another excellent recipe for the entire family!
Just made this recipe and loved it. I’d like to try the slow cooker version next time. Would I need to cook the sauce ahead or will it thicken in the slow cooker?
Hi Judy, Add everything to the slow cooker, including the sauce, and cook on low for about 5 hours.
I added a sliced carrot , celery, and gen pepper to the sauce. Then added some cherry tomatoes after cutting up the chicken. Delish!
Hi Sally! What size chicken breasts do you use?
Hi Elise! We used four 6-ounce chicken breasts in this recipe.
We loved this recipe! I made it in the crockpot and used fresh pineapple. Served with rice and steamed broccoli. A keeper! Thank you for the great recipe.
Look forward to making this recipe. I love the sweet/savory mix. Would this work well to bake and the freeze for later use? My daughter is about to deliver twins and I’m looking for meals to make ahead for her.
Hi Sally! Two options for you: 1) Prepare through step 3 then freeze. Have her thaw/bake or just bake frozen at 350 until chicken is safe to eat and heated through. 2) Prepare the entire meal, allow to cool, then freeze. Have her thaw then bake until warmed through. If it’s helpful, we also have this post on freezer-friendly meals. Let us know if you give any of them a try!
This looks yum so I’d like to try it soon. Can crushed ginger in a jar be used instead of fresh and if so how much?
Thank you in advance.
That should work just fine! We haven’t tested it, but I would guess you would need the same amount, possibly more if the flavor is less pronounced. Let us know if you try it!