Baked Teriyaki Chicken Thighs with Pineapple

When you’re craving something flavorful, saucy, and satisfyingly simple, Baked Teriyaki Chicken Thighs with Pineapple checks every box. Juicy chicken thighs are oven-baked in a rich homemade teriyaki glaze, then paired with sweet, caramelized pineapple that brings tropical warmth and balance to every bite.

This dish is cozy enough for a family dinner but impressive enough for guests—and best of all, it comes together with minimal fuss.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest flavor-packed favorites you’ll love.

Why You’ll Love This Recipe

Sweet & Savory Perfection – Juicy pineapple meets umami-rich teriyaki.
Tender, Flavorful Chicken – Thighs stay juicy and soak up every bit of sauce.
Homemade Sauce – No bottled glaze here—just real, delicious flavor.
Great with Rice or Noodles – Serve it over anything for a full meal.
Easy Oven Bake – Set it and forget it—perfect for weeknights!

Ingredients You’ll Need

For the Chicken:

• 6 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• Salt & pepper to taste

For the Teriyaki Sauce:

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

Add-Ins:

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

Tools You’ll Need

• 9×13 baking dish
• Medium saucepan
• Mixing bowl
• Whisk
• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and lightly grease a baking dish.

Step 2: Sear the Chicken (Optional)
For extra flavor, quickly sear thighs in a skillet with olive oil for 2–3 minutes per side until lightly browned. This is optional but adds a golden color and helps lock in juices.

Step 3: Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, water, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry and whisk until thickened (2–3 minutes). Remove from heat.

Step 4: Assemble & Bake
Place chicken thighs in your baking dish. Pour teriyaki sauce over the top, turning the chicken to coat. Nestle pineapple chunks around the chicken.

Bake uncovered for 25–30 minutes, basting once halfway through, until chicken is cooked through and glazed beautifully.

Step 5: Finish & Garnish
Sprinkle with chopped green onions and sesame seeds for color and crunch. Spoon extra sauce over the top and serve hot.

Tips for Juicy Baked Chicken Thighs

• Use Thighs for Flavor – They’re more forgiving than breasts and soak up sauce better.
• Baste for More Glaze – Spoon sauce over chicken during baking to build layers of sticky flavor.
• Want Caramelized Pineapple? – Broil the last 2 minutes to char the edges slightly.

Serving Suggestions

Over Jasmine Rice – The sweet-salty sauce is made for soaking up rice.
With Steamed Veggies – Try broccoli, snap peas, or sautéed bok choy.
Alongside Noodles – Teriyaki chicken + sesame noodles = dinner win.
Make it a Bowl – Rice, chicken, pineapple, veggies, drizzle of extra sauce.

How to Store & Reheat

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in the microwave or oven at 325°F until heated through.
Freeze: Freeze cooked chicken (without pineapple) for up to 2 months. Thaw and reheat with fresh pineapple.

Frequently Asked Questions

Can I use bone-in thighs?
Yes! Just add 10–15 extra minutes to the bake time and ensure the internal temp hits 165°F.

Can I use canned pineapple?
Absolutely—just drain well so the sauce doesn’t get too watery.

Can I make it spicier?
Add red pepper flakes or a splash of sriracha to the sauce for heat.

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

Print