Pineapple Teriyaki Chicken
This juicy chicken is glazed with a sublime garlic-and-ginger infused teriyaki sauce and baked on top of sweet pineapple and bell peppers. Easy, healthy, and finger-licking good!
This is the best teriyaki sauce you will ever make. It’s sweet, salty, and studded with ginger, garlic and sesame. It’s not just great for this chicken dish, it’s amazing with steak, pork and shrimp too.
This dish is super easy and the oven does most of the work. Pineapple, bell pepper, and chicken are nestled in a pan and then a thick teriyaki sauce is spooned over top. The teriyaki sauce comes together in 5 minutes on the cooktop, and it infuses the chicken with incredible flavor during baking. Bring the baking dish the table and cleanup will be a breeze.
I used chicken thighs, but you can use chicken breasts instead. When using chicken breasts, the cooking time will likely be shorter. For bone-in chicken, the cooking time will be longer. All chicken should cook to an internal temperature of 165 degrees.
What should you serve with your pineapple teriyaki chicken? I suggest serving rice or noodles on the side so you have something to soak up the sauce. I served my chicken and sauce with fluffy jasmine rice and steamed broccoli and the meal was perfectly complete.
Pineapple Teriyaki Chicken
Ingredients
- 1/3 cup tamari, or soy sauce, or liquid aminos, or coconut aminos
- 2 tablespoons mirin, Japanese rice wine, or Chinese rice wine
- 2 tablespoons light or dark brown sugar
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1 fresh pineapple, cut into rings or semi-circles, or 20-ounce can pineapple in juice, drained
- 1 bell pepper, any color, seeded and sliced
- 8 boneless, skinless chicken thighs, or 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- Chopped green onions for serving, optional
Instructions
- Preheat the oven to 400 degrees. Coat a baking dish with cooking spray or a thin layer or oil.
- In a small saucepan, combine the tamari, mirin, brown sugar, ginger, garlic, and sesame oil. Set the pan over medium heat and bring to a simmer.
- Dissolve the cornstarch in the cold water and add to the pan. Simmer for 3 to 4 minutes until thickened. Remove from heat.
- Arrange the pineapple slices in the prepared pan. Top with the sliced bell pepper.
- Pat the chicken dry and place over the pineapple and bell pepper. Season the chicken with salt and black pepper. Spoon the teriyaki sauce over top.
- Bake, uncovered, for 20 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees. If desired, place the pan under the broiler to further caramelize the chicken.
- Top with green onions, if using, and serve.