Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil
• Salt, to taste
• ½ teaspoon black pepper
• 2 cups pineapple chunks (fresh or canned, drained)
• 2 green onions, sliced
• 1 tablespoon sesame seeds, for garnish

For the Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ⅓ cup pineapple juice
• ¼ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick cooking spray.

Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, honey, ketchup, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat.

In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the sauce and cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat.

Step 3: Assemble the Dish

Arrange the seasoned chicken breasts in the prepared baking dish. Scatter the pineapple chunks around and over the chicken.

Pour the teriyaki sauce evenly over the chicken, making sure each piece is well coated.

Step 4: Bake

Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Halfway through baking, spoon some of the sauce over the chicken to keep it moist and enhance the caramelized glaze.

Step 5: Broil for Extra Color

For a beautifully caramelized finish, switch the oven to broil during the last 2–3 minutes of cooking. Watch carefully to prevent the sauce from burning.

Step 6: Garnish and Serve

Remove the baking dish from the oven and let the chicken rest for 5 minutes.

Sprinkle with sliced green onions and sesame seeds before serving. Spoon the extra teriyaki sauce and pineapple over each chicken breast and serve warm.

Tips for the Best Baked Pineapple Teriyaki Chicken

• Fresh pineapple provides the brightest flavor, but canned pineapple works well too.
• Use low-sodium soy sauce to control the saltiness.
• Do not overcook the chicken to keep it juicy and tender.
• Spoon the sauce over the chicken during baking for extra flavor.
• Fresh ginger and garlic create the most authentic teriyaki taste.
• Let the chicken rest before slicing to keep it moist.
• Double the sauce if you enjoy extra for serving over rice.

Delicious Variations

Spicy Pineapple Teriyaki Chicken

Add 1 teaspoon of sriracha or crushed red pepper flakes to the sauce.

Vegetable Teriyaki Bake

Add broccoli, bell peppers, snap peas, or carrots to the baking dish.

Hawaiian Chicken

Mix in diced red bell peppers and onions for a colorful island-inspired meal.

Teriyaki Chicken Thighs

Substitute boneless, skinless chicken thighs for extra juicy results.

Grilled Pineapple Teriyaki Chicken

Marinate the chicken in the teriyaki sauce and grill instead of baking.

Slow Cooker Version

Cook on low for 5–6 hours or high for 3–4 hours, adding the pineapple during the final hour.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the microwave or on the stovetop until warmed through. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Serving Suggestions

Baked Pineapple Teriyaki Chicken pairs perfectly with:

• Steamed jasmine rice
• Brown rice
• Fried rice
• Coconut rice
• Stir-fried vegetables
• Roasted broccoli
• Sesame green beans
• Lo mein noodles
• Asian cucumber salad
• Grilled pineapple slices

Nutrition Information (Per Serving)

• Calories: 430
• Protein: 38g
• Carbohydrates: 28g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 105mg
• Sodium: 720mg
• Fiber: 2g
• Sugar: 22g
• Calcium: 4% DV
• Iron: 10% DV
• Potassium: 680mg