Description
Pineapple Teriyaki Chicken is a delicious and easy recipe that combines juicy chicken thighs with sweet pineapple and a flavorful homemade teriyaki sauce. Perfect for busy weeknights, family dinners, or even summer cookouts, this dish offers a balance of sweet, tangy, and savory flavors. The best part is that you can bake it in the oven or grill it outdoors, making it versatile for any occasion.
Ingredients
For the Chicken:
- 6 boneless, skinless chicken thighs
- 6 pineapple rings
- 3 green onions, cut into ½-inch pieces
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and green onions for garnish (optional)
For the Homemade Teriyaki Sauce (optional):
- ⅓ cup soy sauce
- ¼ cup fresh lime juice
- ¼ cup pineapple juice
- ⅓ cup honey
- ⅓ cup ketchup
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green onion, minced
Instructions
- Make the Sauce – Combine all teriyaki sauce ingredients in a bowl. Set aside half the sauce for later and refrigerate.
- Marinate the Chicken – Place chicken in a bowl or bag with the remaining sauce and marinate for at least 4 hours or overnight.
- Thicken the Sauce – Simmer the reserved sauce in a saucepan. Mix cornstarch with 2 tablespoons of water and add gradually until the sauce thickens.
- To Bake:
Preheat oven to 425°F.
Remove chicken from marinade and discard marinade.
Arrange chicken, pineapple rings, and green onions in a 9×13 baking dish.
Pour thickened sauce over the top.
Bake for 25 minutes or until the chicken reaches 165°F.
Broil for 3–5 minutes for a golden finish.
- To Grill:
Preheat grill to medium heat.
Grill chicken for 6–8 minutes per side, brushing with thickened sauce.
Grill pineapple slices for about 5 minutes until lightly caramelized.
Notes
-
- Serving Ideas: Pair with steamed jasmine rice, fried rice, or noodles for a complete meal. Add stir-fried vegetables such as broccoli, bell peppers, or snap peas to balance the flavors. Serve with a light Asian-style cucumber salad for a refreshing side.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked chicken (without pineapple) for up to 2 months in freezer-safe bags. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or extra teriyaki sauce to keep it moist.