Baked Teriyaki Chicken Thighs with Pineapple

Take your dinner to the next level with this Baked Teriyaki Chicken Thighs with Pineapple recipe! Juicy, tender chicken thighs are marinated in a sweet and savory homemade teriyaki sauce, then baked alongside pineapple chunks until caramelized and golden. It’s the perfect balance of sweet, salty, and tangy flavors—all in one easy, oven-baked dish.

Whether you’re cooking for the family or meal prepping for the week, this recipe delivers bold flavor with simple ingredients and minimal cleanup.

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Why You’ll Love This Recipe

• Oven-Baked Convenience – No frying or constant monitoring—just bake and enjoy.
• Sticky, Flavorful Glaze – Homemade teriyaki sauce caramelizes beautifully in the oven.
• Juicy Chicken Every Time – Thighs stay tender and flavorful.
• Tropical Vibes – Pineapple adds a refreshing sweetness and pairs perfectly with the glaze.
• Great for Meal Prep – Serve it over rice, noodles, or veggies for multiple meals.

Ingredients You’ll Need

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (for thickening)

For the Chicken:

• 6 boneless, skinless chicken thighs
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1½ cups pineapple chunks (fresh or canned in juice, drained)

Optional Garnishes & Serving:

• Chopped green onions
• Toasted sesame seeds
• Steamed jasmine or brown rice
• Stir-fried or roasted vegetables
• Lime wedges

Tools You’ll Need

• Baking dish (9×13 works well)
• Small saucepan (for sauce)
• Mixing bowls
• Whisk
• Basting brush (optional)
• Knife and cutting board

Step-by-Step Instructions

Step 1: Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat. In a separate bowl, whisk together cornstarch and water to make a slurry.
Stir the slurry into the sauce and simmer for 2–3 minutes until thickened. Set aside to cool slightly.

Step 2: Marinate the Chicken
Place the chicken thighs in a bowl or zip-top bag. Pour about ¾ of the teriyaki sauce over the chicken, reserving the rest for brushing or drizzling later.
Marinate for at least 30 minutes (or up to 8 hours in the fridge).

Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish with olive oil.

Step 4: Assemble the Dish
Place the marinated chicken thighs in the baking dish.
Scatter the pineapple chunks over and around the chicken.
Brush with a little extra teriyaki sauce if desired.

Step 5: Bake the Chicken
Bake for 25–30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
For golden, caramelized tops, broil for the last 2–3 minutes.

Step 6: Serve & Garnish
Remove from the oven and let rest for a few minutes.
Drizzle with the reserved teriyaki sauce and garnish with green onions and sesame seeds.
Serve over rice or noodles with steamed veggies or a fresh salad.

Tips for Best Results

• Don’t Skip the Marinating – Even 30 minutes adds a ton of flavor.
• Use Fresh Pineapple if Possible – It gives the best texture and caramelizes beautifully.
• Broil Carefully – Keep an eye on it so the sugars don’t burn.
• Double the Sauce – Make extra for drizzling over rice or for dipping.

Flavor Variations

• Spicy Kick: Add a dash of sriracha or red pepper flakes to the sauce.
• Citrus Burst: Stir in a splash of orange juice or zest for a tropical twist.
• Ginger-Lover’s Version: Add extra ginger for bold flavor.
• Pineapple Glaze: Puree a bit of pineapple into the sauce before cooking for more fruitiness.
• Grill It: Marinate and grill the chicken instead of baking for a smoky finish.

Serving Suggestions

• Rice Bowl: Serve over white, brown, or coconut rice with steamed broccoli.
• Teriyaki Tacos: Shred the chicken and serve in tortillas with slaw and avocado.
• Asian-Inspired Salad: Top a bed of greens with chicken, pineapple, edamame, and sesame dressing.
• With Noodles: Toss with soba or lo mein noodles and roasted vegetables.
• Meal Prep: Pack into containers with rice and veggies for grab-and-go lunches.

How to Store & Reheat

Storing:
Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Reheating:
Microwave in 30-second intervals or reheat in a covered skillet with a splash of water until warmed through.

Freezing:
Freeze cooked chicken and pineapple (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

1. Can I use bone-in chicken?
Yes, but increase bake time to 40–45 minutes and check for doneness.

2. Is canned pineapple okay?
Yes, just make sure it’s packed in juice, not syrup, and drain it well.

3. Can I make this gluten-free?
Absolutely—just use tamari or a certified gluten-free soy sauce.

4. Can I skip the cornstarch?
The sauce will be thinner, but still delicious. You can substitute arrowroot powder or leave it out for a looser glaze.

5. Can I prep this ahead?
Yes! Marinate the chicken overnight and bake when ready.

Final Thoughts
This Baked Teriyaki Chicken Thighs with Pineapple recipe brings together sweet, savory, and tangy flavors in one incredibly easy dish. The caramelized pineapple pairs perfectly with the juicy chicken and sticky teriyaki glaze, making it a family favorite you’ll come back to again and again.

It’s the kind of recipe that tastes like takeout but feels homemade—with less mess and more flavor.

Preparation Time: 10 minutes (+ 30 minutes marinating)
Cooking Time: 30 minutes
Cuisine: American (Asian-inspired)

Nutritional Information (Per Serving):
Calories: 350 | Protein: 29g | Carbohydrates: 22g | Fat: 18g | Fiber: 1g | Sugar: 14g | Sodium: 630mg

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