Name: Baked Teriyaki Chicken Thighs with Pineapple
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American Asian-Inspired
Ingredients: 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); 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)

Description

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.

Ingredients

Scale

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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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.

Notes

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.

Prep Time: 10 minutes (plus optional marinating)
Cook Time: 10 minutes (plus optional marinating)
Cuisine: American Asian-Inspired