Baked Teriyaki Chicken Thighs with Pineapple

Juicy, flavorful, and irresistibly sweet and savory, these Baked Teriyaki Chicken Thighs with Pineapple are a guaranteed crowd-pleaser. The chicken is marinated in a rich homemade teriyaki sauce, baked until caramelized and tender, and paired with warm, juicy pineapple that adds the perfect tropical twist.

This easy one-pan meal is ideal for busy weeknights or lazy weekends when you want bold flavor with minimal effort.

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Why You’ll Love This Recipe

• Super Juicy Chicken – Thighs stay moist and soak up all the sauce.
• Sweet & Savory Harmony – Teriyaki sauce and pineapple balance perfectly.
• No-Stress Baking – Everything cooks together in the oven.
• Make-Ahead Friendly – Marinate in advance for even more flavor.
• Versatile – Serve it with rice, noodles, or veggies.

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Ingredients You’ll Need

For the Chicken:

• 6 boneless skinless chicken thighs
• Salt and black pepper to taste
• 1 tbsp vegetable oil (for searing, optional)
• 1½ cups pineapple chunks (fresh or canned, drained)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (optional for garnish)

For the Homemade Teriyaki Sauce:

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

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Tools You’ll Need

• Mixing bowl
• Small saucepan
• Whisk
• Baking dish or oven-safe skillet
• Foil
• Basting brush or spoon

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Step-by-Step Instructions

Step 1: Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat.
Whisk in the cornstarch slurry and stir until the sauce thickens and becomes glossy, about 1–2 minutes.
Remove from heat and set aside.

Step 2: Marinate the Chicken (Optional but Recommended)
Season chicken thighs with a bit of salt and pepper.
Place in a bowl or zip-top bag and pour half of the teriyaki sauce over the chicken.
Marinate in the fridge for 30 minutes to 2 hours. Reserve the other half of the sauce for baking.

Step 3: Preheat & Optional Sear
Preheat oven to 400°F (200°C).
(Optional) For extra flavor, sear chicken thighs in a hot skillet with 1 tbsp oil for 2–3 minutes per side until golden, then transfer to baking dish.

Step 4: Bake the Chicken
Place marinated chicken thighs in a baking dish.
Add pineapple chunks evenly around and on top of the chicken.
Brush or spoon some of the reserved teriyaki sauce over the top.
Cover loosely with foil and bake for 20 minutes.

Step 5: Uncover and Caramelize
Remove foil and baste chicken with more teriyaki sauce.
Bake uncovered for another 10–15 minutes, or until chicken reaches an internal temperature of 165°F and is nicely caramelized.

Step 6: Garnish and Serve
Remove from oven. Let rest for 5 minutes.
Sprinkle with sliced green onions and sesame seeds if using.
Serve hot over rice or noodles with extra sauce spooned over the top.

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Tips for the Best Baked Teriyaki Chicken

• Marinate for More Flavor – The longer the chicken sits in the sauce, the better the flavor.
• Use Thighs for Juiciness – They stay tender and absorb sauces well.
• Fresh Pineapple Bonus – If you have fresh pineapple, it adds unbeatable texture and taste.
• Double the Sauce – Great for extra drizzling over rice or veggies.
• Add Veggies – Toss in bell peppers or broccoli for a built-in side dish.

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Serving Suggestions

• Steamed Jasmine or Brown Rice – A classic base to soak up all that flavorful sauce.
• Stir Fry Noodles – Toss with sesame oil, veggies, and serve with sliced chicken on top.
• Grilled Vegetables – Zucchini, asparagus, or eggplant pair well.
• Side Salad – A light cucumber or Asian slaw offers freshness.
• Fried Rice – Amp up the meal with a side of pineapple fried rice.

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How to Store & Reheat

Storing:

• Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.

Freezing:

• Freeze chicken and pineapple together with extra sauce in a freezer-safe container for up to 2 months.

Reheating:

• Oven: Reheat at 350°F for 10–12 minutes.
• Microwave: Heat in 30-second intervals until warmed through.
• Stovetop: Reheat in a skillet over medium heat with a splash of water or sauce.

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Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes! Just be sure to monitor the baking time—breasts cook a bit faster and can dry out if overbaked.

2. Can I use store-bought teriyaki sauce?
Absolutely. Use about ¾ cup and adjust sweetness or salt to taste.

3. What if I don’t have fresh ginger?
Use ¼ tsp ground ginger as a substitute, or skip it if needed.

4. Can I make this dish spicy?
Yes! Add a dash of red pepper flakes or a spoonful of sriracha to the sauce for heat.

5. Can I grill instead of bake?
Yes—grill the marinated chicken and pineapple, then baste with sauce during the last few minutes of cooking.

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Final Thoughts
These Baked Teriyaki Chicken Thighs with Pineapple bring together everything you love about comfort food and vibrant tropical flavors. Juicy, flavorful, and unbelievably easy, this recipe is a lifesaver for weeknights and special dinners alike.

With just a little prep, you’ll have a family-favorite meal that’s both satisfying and refreshingly light. Try it once, and it just might earn a spot in your regular dinner rotation.

Preparation Time: 10 minutes (plus optional marinating)
Cooking Time: 35 minutes
Cuisine: American Asian-Inspired

Nutritional Information (Per Serving):
Calories: 360 | Protein: 30g | Carbohydrates: 22g | Fat: 18g | Fiber: 1g | Sodium: 520mg

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