Baked Teriyaki Chicken Thighs with Pineapple

Juicy, tender, and packed with sweet-savory flavor, these Baked Teriyaki Chicken Thighs with Pineapple are a weeknight dinner dream. The chicken is marinated in a homemade teriyaki sauce, baked until golden, and topped with caramelized pineapple chunks for a tropical twist that takes it over the top. It’s an easy, fuss-free dish that delivers bold flavor with minimal prep.

Serve it over rice, toss it into lettuce wraps, or pair it with veggies for a healthy and satisfying meal the whole family will love.

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Why You’ll Love This Recipe

• No-Stress Baking – Everything cooks in the oven—no stovetop mess!
• Juicy Chicken Thighs – Baked until tender with a delicious glaze.
• Sweet & Savory Balance – Pineapple adds tropical brightness to the sticky teriyaki sauce.
• Perfect for Meal Prep – Make once, enjoy all week with rice or salad.
• Naturally Dairy-Free – Clean and wholesome ingredients.

Ingredients You’ll Need

For the Teriyaki Marinade & Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (for slurry to thicken sauce)

For the Chicken:

• 6 boneless, skinless chicken thighs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1½ cups pineapple chunks (fresh or canned in juice, drained)

For Garnish & Serving:

• Chopped green onions
• Toasted sesame seeds
• Steamed white or brown rice
• Stir-fried vegetables or steamed broccoli
• Lime wedges (optional)

Tools You’ll Need

• Baking dish or oven-safe skillet
• Mixing bowls
• Whisk or spoon
• Knife and cutting board
• Small saucepan (for thickening sauce)
• Basting brush (optional)

Step-by-Step Instructions

Step 1: Make the Marinade
In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Reserve ¼ cup of the marinade to thicken and use as a glaze later.
Pour the remaining marinade into a bowl or zip-top bag with the chicken thighs. Toss to coat.
Cover and marinate in the fridge for at least 30 minutes (or up to 8 hours for deeper flavor).

Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or oven-safe skillet with olive oil.

Step 3: Arrange the Chicken
Remove chicken thighs from the marinade and place in the baking dish.
Season lightly with salt and pepper.
Arrange pineapple chunks around and on top of the chicken.

Step 4: Bake
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
For caramelized edges, broil for the last 2–3 minutes.

Step 5: Make the Glaze
While the chicken bakes, pour the reserved marinade into a small saucepan.
Bring to a simmer, then stir in the cornstarch-water slurry.
Cook for 1–2 minutes, whisking constantly, until thickened.
Brush or drizzle the thickened sauce over the cooked chicken just before serving.

Step 6: Serve & Garnish
Top with chopped green onions and sesame seeds.
Serve hot with steamed rice, vegetables, and lime wedges on the side if desired.

Tips for Success

• Don’t Skip the Marinade – It infuses the chicken with bold flavor.
• Use Thighs for Juiciness – Thighs stay moist and tender in the oven.
• Pineapple Timing – Fresh pineapple caramelizes beautifully, but canned works too—just drain it well.
• Broil for Char – Finish under the broiler for extra color and texture.
• Double the Sauce – For extra drizzle on rice or veggies, make 1.5x the sauce.

Flavor Variations

• Spicy Teriyaki: Add ½ tsp crushed red pepper flakes or a dash of sriracha to the marinade.
• Garlic Lover’s Twist: Increase garlic to 4 cloves for a stronger punch.
• Citrus Kick: Add orange juice or zest to the marinade for brightness.
• Ginger Soy: Use extra fresh ginger for a warming depth of flavor.
• Grilled Version: Marinate and grill the chicken for a smoky outdoor twist.

Serving Suggestions

• Teriyaki Chicken Bowls: Serve over rice with edamame, cucumbers, and shredded carrots.
• With Noodles: Try soba or rice noodles tossed in sesame oil.
• In Wraps: Stuff into lettuce cups or tortillas with slaw and avocado.
• With Grilled Veggies: Add zucchini, bell peppers, or snap peas for a complete meal.
• As Meal Prep: Store in individual containers with rice and veggies for ready-to-go lunches.

How to Store & Reheat

Storing:
Cool completely and store in an airtight container in the fridge for up to 4 days.

Reheating:
Microwave on medium for 1–2 minutes or warm in the oven at 325°F until heated through.

Freezing:
Freeze cooked chicken and sauce together for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes, but be sure not to overcook them—reduce bake time slightly and monitor closely.

2. Can I use canned pineapple?
Absolutely. Choose chunks in juice, not syrup, and drain well before using.

3. Is this recipe gluten-free?
Yes—just substitute gluten-free soy sauce or tamari.

4. Can I marinate overnight?
Yes! Up to 8 hours is ideal for deep flavor without over-tenderizing.

5. Can I prep this ahead of time?
Yes! You can marinate and assemble everything in the baking dish, then cover and refrigerate until ready to bake.

Final Thoughts
This Baked Teriyaki Chicken Thighs with Pineapple recipe is a simple, flavorful way to bring a taste of the tropics to your dinner table. The combination of juicy chicken, sweet pineapple, and sticky homemade teriyaki sauce is pure comfort food with a fresh, fun twist. Serve it up with rice and veggies, and you’ve got a winning meal everyone will love.

Preparation Time: 10 minutes (plus marinating)
Cooking Time: 30 minutes
Cuisine: American (Asian-inspired fusion)

Nutritional Information (Per Serving):
Calories: 340 | Protein: 28g | Carbohydrates: 22g | Fat: 16g | Fiber: 1g | Sodium: 620mg

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