Description
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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Ingredients
For the Teriyaki Marinade & Sauce:
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½ cup low-sodium soy sauce
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¼ cup honey
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2 tbsp brown sugar
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp cornstarch + 2 tbsp water (for slurry to thicken sauce)
For the Chicken:
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6 boneless, skinless chicken thighs
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1 tbsp olive oil
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Salt and pepper, to taste
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1½ cups pineapple chunks (fresh or canned in juice, drained)
For Garnish & Serving:
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Chopped green onions
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Toasted sesame seeds
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Steamed white or brown rice
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Stir-fried vegetables or steamed broccoli
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Lime wedges (optional)
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American (Asian-inspired fusion)