Baked Pineapple Chicken
This baked pineapple teriyaki chicken is sticky-sweet, savory, and ready in just 45 minutes, with the sauce thickening to glossy perfection right in the pan alongside juicy chicken thighs and caramelized pineapple. It's an easy weeknight dinner with the kind of glossy, restaurant-style finish that makes it just as fitting for weekend dinner guests, piled high over a bowl of steamed rice!
Servings: 4 -6 servings
Ingredients
Marinade
- ¼ cup water
- ¼ cup reduced sodium soy sauce
- 2 Tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste or freshly grated ginger
- ½ teaspoon onion powder
- 6 boneless skinless chicken thighs
Teriyaki Sauce
- 6 Tablespoons pineapple juice
- 6 Tablespoons reduced sodium soy sauce
- 2 Tablespoons cornstarch
- ¼ cup honey
- 3 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons lime juice
- 2 cloves garlic minced
- 2 teaspoons ginger paste or freshly grated ginger
- 1 Tablespoon sesame seeds
For Baking
- 6-7 pineapple rings cut in half
- Chopped green onions for garnish (optional)
- Sesame seeds for garnish (optional)
- Steamed rice for serving
Instructions
Marinade
- In a medium mixing bowl or liquid measuring cup, whisk together all the marinade ingredients until the brown sugar has dissolved. Pour the marinade into a zipper top bag and add the chicken. Marinate in the fridge for at least 1 hour or up to overnight.¼ cup water, ¼ cup reduced sodium soy sauce, 2 Tablespoons light brown sugar, 1 teaspoon garlic powder, 1 teaspoon ginger paste or freshly grated ginger, ½ teaspoon onion powder, 6 boneless skinless chicken thighs
Teriyaki Sauce
- Preheat the oven to 400℉ (204℃) and spray a 9x13 baking dish with cooking spray.
- In a small sauce pan whisk together the soy sauce, pineapple juice and cornstarch until combined. Add the rest of the ingredients except the sesame seeds. Turn the heat to medium and whisk frequently until it reaches a simmer. Reduce heat slightly l and whisk for about 2-3 minutes while the sauce simmers to thicken the sauce. Let it cool for 5 minutes. It will thicken more as it cools. Taste and add salt, if needed. Stir in the sesame seeds.6 Tablespoons pineapple juice, 6 Tablespoons reduced sodium soy sauce, 2 Tablespoons cornstarch, ¼ cup honey, 3 Tablespoons light brown sugar, 2 Tablespoons rice vinegar, 2 Tablespoons lime juice, 2 cloves garlic, 2 teaspoons ginger paste or freshly grated ginger, 1 Tablespoon sesame seeds
For Baking
- Drain the marinade from the chicken and pat the chicken dry. This is important so you don’t add more liquid into the pan to make the sauce too thin as it bakes.
- Pour about ⅓ of the sauce in the pan and spread out evenly.
- Arrange the chicken in an even layer on top of the sauce then arrange the cut pineapple rings around the chicken. Pour the remaining sauce over the top and use a basting brush to make sure the chicken is completely covered.6-7 pineapple rings
- Bake uncovered for about 28-32 minutes or until the chicken is cooked through.
- Remove from the oven and let sit for 5 minutes before serving garnished with green onions and sesame seeds over rice, if desired.Chopped green onions, Sesame seeds, Steamed rice
Notes
Storage & Make Ahead
- Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently in the microwave, or cover with foil and reheat in a 350°F oven until heated through, adding a splash of water or pineapple juice if the sauce needs loosening back up.
- Make Ahead: The chicken can marinate up to a day in advance, and the sauce can be made a day ahead and refrigerated separately until ready to bake.
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