Pineapple Teriyaki Chicken Recipe

Pineapple Teriyaki Chicken Recipe

How To Make Pineapple Teriyaki Chicken

Baked or grilled, this recipe for teriyaki chicken is always perfect for dinner. Chicken thighs are marinated in a pineapple-infused teriyaki sauce.

Preparation: 15 minutes
Cooking: 15 minutes
Marinate Time: 4 hours
Total: 4 hours 30 minutes



  • 6chicken thighs,boneless, skinless
  • 6pineapple rings
  • 3green onions,cut into ½-inch pieces
  • 2tbspcornstarch,optional

For Garnish (optional):

  • sesame seeds
  • green onion

For Teriyaki Sauce:

  • cupsoy sauce
  • ¼cupfresh lime juice
  • cuppineapple juice
  • cuphoney
  • cupketchup
  • 1tspsesame oil
  • 2clovegarlic,minced
  • 1tbspfresh ginger root,grated
  • 1green onion,minced


  1. Combine all sauce ingredients.  Set half of the sauce aside and refrigerate.

  2. Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible. 

  3. Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency.


  1. Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9×13 -inch pan. Top with thickened teriyaki sauce.

  2. Bake at 425 degrees F oven for 25 minutes or until chicken reaches 165 degrees F. Broil 3 to 5 minutes or until brown.


  1. Preheat grill to medium.

  2. Grill chicken basting with thickened sauce for about 6 to 8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.


  • Calories: 595.38kcal
  • Fat: 33.06g
  • Saturated Fat: 8.87g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 13.73g
  • Polyunsaturated Fat: 7.10g
  • Carbohydrates: 41.48g
  • Fiber: 1.05g
  • Sugar: 32.27g
  • Protein: 33.91g
  • Cholesterol: 189.14mg
  • Sodium: 1060.07mg
  • Calcium: 45.58mg
  • Potassium: 668.91mg
  • Iron: 2.18mg
  • Vitamin A: 53.55µg
  • Vitamin C: 14.74mg
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