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Baked Teriyaki Chicken Thighs with Pineapple

This Baked Teriyaki Chicken Thighs with Pineapple is bursting with sweet and savory flavors, featuring juicy chicken and tropical pineapple in a luscious homemade teriyaki glaze.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian
Keyword: Baked, Chicken, Easy, Pineapple, Quick, Sweet and Savory, Teriyaki
Servings: 4 servings

Ingredients

For the Teriyaki Sauce

  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic fresh
  • 1 tablespoon grated ginger fresh
  • 1 teaspoon cornstarch
  • 1 tablespoon water for dissolving cornstarch

For the Chicken and Pineapple

  • 4 pieces chicken thighs bone-in, skin-on
  • 1 cup pineapple chunks fresh or canned in juice
  • salt to season
  • pepper to season

For Garnish

  • green onions chopped
  • sesame seeds toasted

Instructions

Prepare the Teriyaki Sauce

  • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together and bring to a gentle simmer over medium heat.
  • In a small bowl, dissolve cornstarch in water, then slowly whisk into the simmering sauce. Cook for 2-3 minutes until the sauce thickens to a glossy glaze. Remove from heat and set aside.

Prepare Chicken and Pineapple

  • Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  • Place the chicken thighs in a baking dish or rimmed sheet pan. Scatter pineapple chunks evenly around the chicken. Pour half of the teriyaki sauce over the chicken and pineapple, reserving the rest for serving.

Bake the Chicken

  • Bake uncovered for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crisp. Baste the chicken once or twice with the pan juices during baking.

Garnish and Serve

  • Remove the chicken from the oven and spoon the reserved teriyaki sauce over the top. Sprinkle with chopped green onions and toasted sesame seeds. Serve with steamed rice or favorite sides.

Equipment

  • Baking dish or sheet pan
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Small Saucepan
  • Knife and cutting board
  • Whisk or fork
  • Tongs

Notes

  • Use bone-in, skin-on chicken thighs for juicier meat and crispier skin.
  • Fresh pineapple provides the best flavor, but canned pineapple in juice is a good substitute.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain moisture and texture.