Description
Baked Pineapple Teriyaki Chicken is a flavorful and easy-to-make dinner perfect for busy weeknights. The homemade teriyaki sauce is rich with fresh ginger, garlic, and a sweet pineapple twist, giving the chicken a delightful balance of sweet and savory flavors. Served with rice or quinoa and vegetables, this dish provides a wholesome, satisfying meal in under an hour.
Ingredients
Teriyaki Sauce
- 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
Main
- 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
- Make the sauce: In a small bowl, whisk together the cornstarch and water until thick and milky. In a small saucepan over low heat, combine the cornstarch mixture, brown sugar, honey, soy sauce, apple cider vinegar, minced garlic, fresh ginger, and black pepper. Whisk occasionally and bring to a boil. Once boiling, stop whisking and allow the sauce to boil for 2 minutes until it thickens to a maple syrup consistency. Turn off heat and let cool and thicken for at least 10 minutes.
- Preheat oven: Set oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish (such as a 10-inch pan or 9×13-inch shallow pan) and set aside.
- Prepare chicken and pineapple: Pat the chicken breasts dry with paper towels. Arrange them in the greased baking dish. Scatter the pineapple chunks on and around the chicken pieces.
- Coat with sauce: Pour the cooled teriyaki sauce over the chicken and pineapple. Turn the chicken breasts to ensure they are evenly coated in sauce, using a basting brush if needed.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 30–32 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Optionally, at 25 minutes, remove the dish, slice the chicken into chunks to allow more sauce absorption, then return to the oven to finish cooking.
- Garnish and serve: Sprinkle chopped scallions and sesame seeds over the baked chicken. Serve with the sauce from the pan spooned over chicken and pineapple. Leftovers can be refrigerated for up to 5 days.
Notes
- Use fresh or canned pineapple chunks based on availability; the flavor will be delicious either way.
- Cutting the chicken into smaller pieces before baking helps it absorb more teriyaki sauce.
- To reduce sodium, use low-sodium soy sauce.
- Make sure to check the internal temperature of the chicken to avoid undercooking or drying out.
- This recipe freezes well; store cooked leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
