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This dish is one of my favorite quick meals when I want something bold and satisfying without much prep. The pineapple adds natural sweetness while the homemade teriyaki sauce creates a delicious glaze over tender baked chicken. It's a meal that pleases everyone and makes enough for leftovers the next day.
I’ve made this dish countless times since first publishing it. It’s become a reliable go-to for busy weeknights when I still want something that feels home-cooked and nourishing.
Ingredients
Step-by-Step Instructions
- Make the Sauce:
- In a medium saucepan combine soy sauce honey brown sugar vinegar garlic ginger and pepper. Cook over medium heat until the mixture comes to a steady boil. This helps develop the deep flavor in the sauce.
- Thicken the Sauce:
- In a small bowl stir cornstarch with water until smooth. Pour this into the boiling sauce. Stir constantly and cook for another 2 to 3 minutes until thick enough to coat the back of a spoon.
- Prep the Chicken and Pineapple:
- Pat chicken breasts dry with paper towels. Arrange them in a greased baking dish along with the pineapple chunks. This helps them roast evenly and prevents extra moisture.
- Pour the Sauce:
- Evenly pour the thickened teriyaki sauce over the chicken and pineapple. Make sure every piece is well coated to maximize flavor during baking.
- Bake Until Done:
- Place the dish in a 400 degree Fahrenheit oven and bake for 30 to 35 minutes or until the chicken is fully cooked through and juices run clear. The sauce will bubble and caramelize slightly.
- Optional Cut and Return:
- Remove the dish from the oven and cut chicken into smaller chunks if preferred. Return to the oven for 5 more minutes so the meat absorbs more sauce.
- Garnish and Serve:
- Top with chopped scallions and sesame seeds for a finishing touch. Serve alongside steamed rice and broccoli or your favorite vegetable.
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You Must Know
This sauce reminds me of my first try making teriyaki completely from scratch. I remember being surprised how easy it was and how much better it tasted than anything store bought. Now it’s a weekly dinner request.
Storage Tips
Store leftovers in an airtight container for up to four days in the fridge. Reheat gently on the stovetop or in the microwave to preserve texture. You can also freeze for up to two months. Let thaw overnight in the fridge before reheating.
Ingredient Substitutions
Use chicken thighs or drumsticks for richer flavor. Replace soy sauce with tamari for a gluten free option. Fresh ginger makes a big difference but ground ginger works in a pinch.
Serving Suggestions
Serve this dish over jasmine rice quinoa or even cauliflower rice. Add a side of roasted broccoli steamed snow peas or stir fried bell peppers to complete the meal.
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Cultural Notes
While this version is not a traditional Japanese dish it draws from classic teriyaki flavor foundations. It’s an easy entry point for home cooks who want to experiment with homemade sauces and Asian inspired meals.
Frequently Asked Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, boneless or bone-in chicken thighs work just as well and offer extra juiciness.
- → Is fresh pineapple required?
No, canned or frozen pineapple can be used. Just be sure to drain well if using canned.
- → Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the fridge for up to 5 days.
- → What sides go well with this dish?
Rice, quinoa, steamed broccoli, or stir-fried vegetables pair perfectly with the bold flavors.
- → Can this be made gluten-free?
Yes, substitute soy sauce with tamari or a certified gluten-free soy sauce alternative.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.