Baked Pineapple Teriyaki Chicken (Printable Recipe)

Sweet and savory chicken baked with pineapple in a bold teriyaki glaze.

# Ingredients You'll Need:

01 - 2 pounds boneless skinless chicken breasts

02 - 2 cups pineapple chunks, fresh, canned, or frozen

03 - 1/3 cup low-sodium soy sauce

04 - 1/4 cup honey

05 - 2 tablespoons brown sugar

06 - 1 tablespoon apple cider vinegar

07 - 1 clove garlic, minced

08 - 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger

09 - 1/4 teaspoon freshly ground black pepper

10 - 1 tablespoon cornstarch

11 - 2 tablespoons water

01 - In a saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, garlic, ginger, and pepper. Bring to a boil.

02 - In a small bowl, mix cornstarch with water. Stir into the boiling sauce and cook until thickened, about 2–3 minutes.

03 - Preheat the oven to 400°F (200°C). Grease a large baking dish.

04 - Pat the chicken dry. Arrange chicken and pineapple in the baking dish. Pour thickened teriyaki sauce evenly over the top.

05 - Bake uncovered for 30–35 minutes or until chicken is fully cooked through.

06 - Remove dish from oven and cut chicken into smaller pieces if desired. Return to oven for 5 minutes to soak more sauce.

07 - Serve hot with rice or quinoa and vegetables. Garnish with scallions and sesame seeds if desired.

01 - Use tamari instead of soy sauce for a gluten-free version.

02 - Partially thawed frozen pineapple works well in this dish.

03 - For stronger garlic flavor, increase garlic quantity.