Baked Teriyaki Chicken Thighs with Pineapple

When your weeknight dinner needs a flavorful upgrade, this Baked Teriyaki Chicken Thighs with Pineapple delivers bold taste with minimal effort. Succulent chicken thighs are oven-roasted in a glossy homemade teriyaki glaze and topped with caramelized pineapple chunks that add the perfect pop of sweetness.

It’s a no-fuss meal that tastes like takeout—but better, and made right at home.

Why You’ll Love This Recipe

Better-Than-Takeout Flavor – Sticky homemade teriyaki is rich, savory, and naturally sweet.
Tropical Vibes – Roasted pineapple brings a fresh, juicy contrast to the deep umami sauce.
Baked, Not Fried – All the flavor with a lighter, hands-off cooking method.
Customizable – Add veggies, serve over rice, or toss with noodles for an easy meal.
Meal-Prep Friendly – Great for leftovers and packs beautifully for lunch.

Ingredients You’ll Need

For the Chicken:

• 6 boneless, skinless chicken thighs
• 1 tablespoon neutral oil (like avocado or canola)
• Salt and pepper, to taste

For the Teriyaki Sauce:

• ½ cup soy sauce (low sodium preferred)
• ¼ cup honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch + 1 tablespoon water (for slurry)

Add-Ins:

• 1 cup pineapple chunks (fresh or canned, drained)
• Sliced green onions & sesame seeds (optional, for garnish)

Tools You’ll Need

• Oven-safe baking dish
• Small saucepan
• Whisk
• Tongs or spatula
• Meat thermometer (optional, but helpful)

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Step 2: Make the Teriyaki Glaze
In a saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer 2–3 minutes. Stir in cornstarch slurry and whisk until thickened. Set aside.

Step 3: Season & Arrange
Place chicken thighs in the baking dish. Season with salt and pepper. Pour teriyaki sauce over the chicken and nestle in the pineapple chunks.

Step 4: Bake to Perfection
Bake for 25–30 minutes, or until chicken reaches 165°F internal temp. Spoon sauce over the top a couple of times while baking to lock in flavor.

Step 5: Garnish & Serve
Top with sliced green onions and sesame seeds if desired. Serve over fluffy jasmine rice, or alongside stir-fried veggies or noodles.

Tips for Success

Chicken Thighs > Breasts – They stay moist and juicy even after baking.
Broil for Extra Caramelization – Pop under the broiler for 2–3 minutes for golden edges.
Adjust Sweetness – Add more or less honey to customize the sauce.
Want Veggies? – Add bell peppers or snap peas to the baking dish halfway through!

Serving Ideas

• Over steamed rice or cauliflower rice
• With roasted broccoli or sautéed bok choy
• Wrapped in lettuce for a low-carb bowl
• Paired with chow mein noodles for a full feast

Storage & Reheating

Store: Refrigerate in an airtight container for 3–4 days.
Reheat: Microwave or oven until warmed through. Spoon sauce over to keep moist.
Freeze: Freeze cooked chicken without pineapple in an airtight bag for up to 2 months.

Frequently Asked Questions

Can I use bone-in thighs or chicken breasts?
Yes! Bone-in thighs will need 10–15 more minutes. Chicken breasts can dry out a bit but still work—just reduce cooking time slightly.

Can I prep this ahead of time?
Absolutely. Marinate the chicken in teriyaki sauce a day ahead and refrigerate. Bake when ready.

How do I keep the sauce from getting too salty?
Use low-sodium soy sauce, and balance with honey or brown sugar.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Cuisine: Asian-Inspired

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