Baked Pineapple Teriyaki Chicken

If you’re craving a wholesome dinner that’s juicy, flavorful, and ready in just over half an hour, this Baked Pineapple Teriyaki Chicken is your answer. It’s the kind of weeknight meal that feels comforting but fresh, sweet yet savory — and best of all, it’s so easy to make. Think tender baked chicken breast or thighs coated in a glossy homemade pineapple teriyaki sauce, surrounded by caramelized chunks of juicy pineapple. It’s bright, tangy, sticky, and satisfying all at once — and it just might be your new go-to dinner recipe.

I first started making this recipe years ago as a simple oven baked pineapple chicken breast dinner, and since then, it has evolved into something truly special. Over time, I’ve adjusted the sauce to get just the right balance between sweet pineapple and umami-rich soy, and simplified the prep so the whole thing comes together fast — about 35 minutes from start to finish. Whether you're baking it in a glass casserole dish or a rimmed sheet pan, this easy pineapple teriyaki chicken recipe is everything you want on a busy night: minimal ingredients, family-friendly flavor, and zero stress.

Why You’ll Love This Pineapple Teriyaki Chicken Recipe

Let’s start with the star of the show — the baked pineapple teriyaki chicken breast or thighs. Whether you go with lean chicken breast or opt for more tender, juicy boneless thighs, this dish works beautifully either way. The secret is in the sauce. Unlike some recipes that rely heavily on store-bought marinades, this dish uses a quick, homemade teriyaki sauce with real pineapple juice, honey, brown sugar, and fresh aromatics like garlic and ginger. That tangy-sweet glaze not only coats the chicken, but also simmers around chunks of pineapple for extra bursts of juicy flavor.

It’s also incredibly versatile. While this is a true baked dish, you can easily grill or sauté the chicken if you're short on time or looking for a change of pace. And since the pineapple teriyaki chicken marinade comes together in one saucepan in just minutes, you’ll barely spend any time at the stove.

This dish also reheats beautifully, so you can make it ahead for meal prep. Plus, the tropical notes from the pineapple and soy-based glaze make it feel a little like a Hawaiian vacation on a plate — perfect for when you’re craving sunshine and simplicity at dinner time.

What You’ll Need (Ingredients & Substitutions)

The ingredients in this baked pineapple teriyaki chicken recipe are pantry staples with a tropical twist. Here’s what to gather:

Boneless, skinless chicken breasts or thighs – Choose whichever you prefer. Thighs will be juicier and more forgiving, while breasts are lean and light.

Pineapple – Fresh is best for texture and caramelization, but canned pineapple chunks (in juice, not syrup) or frozen chunks work just as well. This adds both sweetness and moisture.

Low-sodium soy sauce – Helps control the saltiness while providing that rich umami base for the sauce.

Pineapple juice – The key to a well-balanced, tangy teriyaki glaze. Comes from your canned pineapple or buy it separately.

Brown sugar + honey – Adds depth and natural sweetness. You can use one or the other if needed.

Garlic and fresh ginger – Essential for a bold, fresh, aromatic flavor that cuts through the sweetness.

Fresh cilantro – A finishing touch that adds color and brightness. Optional, but highly recommended.

Cornstarch – Thickens the sauce to that perfect glossy consistency.

Salt and black pepper – For seasoning the chicken before baking.

This is the kind of recipe where each ingredient does its part, and you don’t need a dozen steps or specialty items. Just bold flavors, simple technique, and a beautifully balanced dish at the end.

How To Make Baked Pineapple Teriyaki Chicken (Step-by-Step)

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Step 1:

Start by preheating your oven to 400°F (204°C). Lightly grease a baking dish large enough to hold your chicken in a single layer.

Step 2:

Next, make the teriyaki sauce. In a small saucepan, whisk together 1/2 cup pineapple juice, 1/3 cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 2 cloves of minced garlic, 1 teaspoon freshly grated ginger, a pinch of salt, and black pepper to taste. Bring it to a simmer over medium heat.

Step 3:

Once it starts to bubble, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk this into the sauce and let it cook for another 2–3 minutes, until thickened slightly. Remove from heat and set aside. This sauce can be made ahead and stored in the fridge for up to 3 days.

Step 4:

Place your chicken breasts or thighs into the baking dish, spacing them out so they aren’t overlapping. Scatter pineapple chunks over and around the chicken. Pour the teriyaki sauce evenly over the top, turning the chicken a bit to make sure it’s coated.

Step 5:

Bake uncovered for 25 minutes. At the 20-minute mark, remove the dish and carefully slice the chicken breasts into thick strips — this allows the sauce to seep into more of the meat. Return the pan to the oven for another 5 minutes, or until the internal temperature of the chicken reaches 165°F.

Step 6:

Once baked, spoon extra sauce and pineapple over the chicken and garnish with chopped fresh cilantro before serving.

How To Serve Baked Pineapple Teriyaki Chicken

This dish shines with a simple side of fluffy white rice, brown rice, or even coconut rice to soak up that luscious pineapple glaze. For a lower-carb option, serve it with cauliflower rice or sautéed bok choy. You can also pair it with roasted green beans, stir-fried vegetables, or a crisp cabbage slaw.

Want to make it feel more like a Hawaiian pineapple teriyaki chicken bowl? Serve it over steamed jasmine rice with sliced avocado, chopped scallions, and a sprinkle of sesame seeds.

Leftovers are fantastic the next day and make a delicious wrap filling or topping for a rice bowl or salad.

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Final Thoughts

This oven baked pineapple teriyaki chicken is the kind of meal that tastes like takeout but comes together with ingredients you already have at home. It’s sweet, sticky, savory, and just exotic enough to feel like a treat without being fussy. Whether you’re using chicken breasts, thighs, or even tofu, the juicy pineapple and homemade teriyaki sauce make every bite flavorful and memorable.

So the next time you need a quick weeknight dinner, or you’re looking to impress guests without spending hours in the kitchen, this is your recipe. Trust me — once you taste how tender and flavorful this baked chicken is, it’ll become one of those meals you crave on repeat.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and stay juicy. Just adjust baking time as needed.

→ Can I use canned pineapple?

Absolutely. Canned pineapple chunks are perfect and you can use the juice for the sauce too.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days.

→ Can I make it ahead of time?

Yes, you can prep everything a day ahead, then bake when ready.

→ Is this dish freezer-friendly?

Yes. Assemble the dish, freeze it, and bake later. Just thaw in the fridge overnight.