There’s something magical about the combination of sweet, tangy pineapple and rich, umami-packed teriyaki sauce. This Pineapple Teriyaki Chicken is the perfect balance of flavors—savory soy sauce, caramelized pineapple, and juicy chicken all come together in a dish that feels both comforting and tropical.

This recipe was inspired by Hawaiian-style teriyaki dishes, where grilled meats are marinated in a sweet and savory sauce, often featuring pineapple juice for extra depth. The result? A sticky, flavor-packed dish that tastes like something you’d order at a great restaurant but can be easily made at home.

If you love meals that are easy, full of bold flavors, and perfect for meal prep, you’ll want to bookmark this one. Whether you’re cooking for a weeknight dinner or hosting a casual backyard cookout, this Pineapple Teriyaki Chicken is guaranteed to be a crowd-pleaser.

Why I Love This Recipe

There’s a reason this dish is a family favorite—it’s simple, incredibly flavorful, and versatile.

Perfectly Balanced Flavors – The natural sweetness of pineapple enhances the salty, umami-rich teriyaki sauce, creating an irresistible balance of flavors.
Easy to Make – With minimal prep, this dish comes together in under an hour, making it an excellent choice for busy nights.
Juicy and Tender Chicken – Marinating the chicken ensures every bite is flavorful, juicy, and caramelized to perfection.
Great for Meal Prep – This dish stores well, making it ideal for prepping ahead for the week.
Kid-Friendly and Crowd-Pleasing – The mild sweetness makes it a hit with kids, while the rich umami flavors keep adults coming back for more.

Plus, the sauce! It thickens into a rich, glossy glaze that coats each piece of chicken beautifully. Paired with rice and some simple sides, this dish is an effortless way to bring big, bold flavors to the dinner table.

Ingredients for Pineapple Teriyaki Chicken

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs (or breasts)
1 cup pineapple juice (fresh or canned)
½ cup soy sauce (or tamari for gluten-free)
¼ cup brown sugar
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tsp cornstarch (for thickening)
½ tsp black pepper

For Cooking:

1 tbsp vegetable oil (for searing)
1 ½ cups fresh pineapple chunks
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (optional, for garnish)

How Much Time Will You Need?

This dish is quick to prepare and packed with flavor, thanks to a simple marinade.

Prep Time: 15 minutes
Marinating Time: 30 minutes (or overnight for deeper flavor)
Cook Time: 20 minutes
Total Time: ~1 hour (including marinating)

How to Make Pineapple Teriyaki Chicken

Step 1: Marinate the Chicken

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Add the chicken thighs and make sure they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.

Step 2: Sear the Chicken

Heat a large skillet or grill pan over medium-high heat and add the vegetable oil. Remove the chicken from the marinade (reserve the liquid) and sear it for 4-5 minutes per side, until golden brown and caramelized.

Step 3: Cook the Sauce

While the chicken is cooking, pour the reserved marinade into a small saucepan. In a separate bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the marinade and heat over medium heat, stirring frequently until the sauce thickens.

Step 4: Add the Pineapple

Once the chicken is cooked through (internal temperature of 165°F), add the pineapple chunks to the skillet. Let them cook for 2-3 minutes, until they caramelize slightly.

Step 5: Glaze the Chicken

Pour the thickened teriyaki sauce over the chicken and pineapple, turning the chicken to fully coat it in the sauce. Let everything simmer for 2-3 more minutes, allowing the flavors to meld.

Step 6: Serve and Garnish

Transfer the chicken to a serving plate and sprinkle with chopped green onions and sesame seeds. Serve hot with steamed rice or your favorite sides.

Substitutions

Chicken Alternatives – Swap chicken thighs for chicken breasts, tofu (for a vegetarian version), or shrimp for a seafood twist.
Soy Sauce – Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Sweeteners – Replace honey with maple syrup or agave if needed.
Pineapple Juice – If fresh juice isn’t available, canned pineapple juice works well. You can also use orange juice for a different citrusy flavor.
Vegetables – Add bell peppers, snap peas, or carrots for extra crunch and color.

Best Side Dishes for Pineapple Teriyaki Chicken

A great meal is all about balance. Here are three sides that complement the sweet and savory flavors of this dish:

1. Coconut Rice

Fluffy, slightly sweet coconut rice pairs beautifully with the sticky teriyaki glaze, adding a tropical touch to your meal.

2. Garlic Stir-Fried Vegetables

A mix of crisp broccoli, bell peppers, and carrots stir-fried with garlic and a dash of soy sauce adds freshness and texture to the plate.

3. Cucumber Sesame Salad

A light, refreshing cucumber salad with sesame dressing and rice vinegar provides a cool contrast to the warm, caramelized chicken.

Serving and Presentation Tips

A dish as flavorful as Pineapple Teriyaki Chicken deserves a beautiful presentation. Here are some tips to make your plate look as good as it tastes:

Use a White or Dark Plate – The glossy, caramelized chicken and golden pineapple pop beautifully against a white plate or a dark slate serving dish.
Garnish Generously – A sprinkle of chopped green onions, sesame seeds, and red pepper flakes adds color and texture.
Layer Thoughtfully – Serve the chicken over a bed of coconut rice or stir-fried veggies, drizzling extra sauce on top for that restaurant-quality finish.
Serve Family-Style – For casual meals, present the chicken in a large serving dish with pineapple chunks on the side, letting guests help themselves.

Tips and Tricks to Make This Recipe Even Better

Marinate Overnight for Maximum Flavor – While 30 minutes is enough, letting the chicken soak overnight in the teriyaki sauce results in incredibly juicy, flavor-packed meat.
Use Fresh Pineapple for the Best Taste – Canned pineapple works, but fresh pineapple caramelizes beautifully when cooked, adding a deeper sweetness.
Don’t Skip the Cornstarch Slurry – It thickens the teriyaki sauce into a glossy, clingy glaze that coats the chicken perfectly.
Sear the Chicken Well – Getting that golden-brown crust on the chicken before adding the sauce enhances its flavor and texture.
Double the Sauce – If you love extra sauce for drizzling over rice or veggies, double the marinade ingredients and thicken it separately.

Common Mistakes to Avoid

Not Letting the Chicken Marinate Long Enough – Less than 30 minutes won’t allow the flavors to penetrate the meat properly.
Overcrowding the Pan – Cooking too many chicken pieces at once prevents proper browning. Cook in batches if necessary.
Using a Cold Pan – A hot pan ensures the chicken sears and caramelizes instead of steaming.
Skipping the Cornstarch Slurry – Without it, the sauce may be too thin and won’t coat the chicken properly.
Overcooking the Pineapple – Pineapple should be lightly caramelized but still hold its shape. Cooking it too long makes it mushy.

How to Store It

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

Freezing

Place cooled chicken and sauce in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw overnight in the fridge before reheating.

Meal Prep Tips

Cook a large batch and store in portion-sized containers with rice for an easy grab-and-go meal.
Keep the sauce separate when storing to prevent the chicken from getting soggy.

FAQ

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well but can dry out more quickly. Marinating them longer and not overcooking them will keep them juicy.

2. How can I make this recipe gluten-free?

Simply replace the soy sauce with tamari or coconut aminos for a completely gluten-free version.

3. Can I make this dish in a slow cooker?

Yes! Place marinated chicken in a slow cooker, pour in the sauce, and cook on low for 4-5 hours or high for 2-3 hours. Add pineapple in the last 30 minutes.

4. What’s the best way to thicken teriyaki sauce?

A cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) helps create a rich, glossy sauce that sticks to the chicken.

5. Can I grill the chicken instead of cooking it in a pan?

Absolutely! Grill the marinated chicken over medium-high heat for about 5-6 minutes per side until cooked through. Brush with extra sauce as it cooks.