Pineapple Teriyaki Chicken Thighs (Hawaiian-Style Perfection!)

There’s something about the combination of pineapple and teriyaki that just works. It’s sweet, it’s savory, it’s got that tropical vibe that makes you feel like you’re eating on a beach somewhere even when you’re just at your kitchen table on a Tuesday night.

I created this recipe after a trip to Hawaii where I had pineapple chicken at every meal and couldn’t get enough. When I got home, I was determined to recreate those flavors, and after a few attempts, I nailed it. The secret is using both fresh pineapple chunks that caramelize in the oven AND pineapple juice in the teriyaki sauce. Double pineapple equals double the tropical flavor.

My family requests this constantly now. There’s something about that sweet-savory combo with the caramelized pineapple that’s just addictive. And honestly? It makes regular teriyaki chicken seem boring in comparison. Once you go Hawaiian-style, it’s hard to go back.

Why You’ll Love This Recipe

The pineapple does double duty. Fresh pineapple chunks caramelize alongside the chicken, getting sweet and slightly charred, while pineapple juice in the sauce adds natural sweetness and tropical flavor. You’re getting pineapple flavor from multiple angles, and it’s glorious.

Natural tenderizing magic. Pineapple contains bromelain, an enzyme that naturally tenderizes meat. The chicken comes out incredibly tender and juicy without any work on your part. Science doing the heavy lifting? Yes, please.

It’s basically a vacation for your taste buds. That sweet pineapple combined with savory teriyaki creates this Hawaiian-style flavor profile that feels special and tropical. Even on the most mundane weeknight, this dinner makes you feel like you’re somewhere exotic.

Kids go crazy for it. The sweet pineapple makes this super appealing to picky eaters. My kids who normally turn their noses up at chicken devour this. Something about fruit on their plate makes them more willing to try everything.

Makes amazing leftovers. The flavors actually get better as they sit and meld together. This is one of those rare dishes that tastes even better on day two. Pack it for lunch and your coworkers will be jealous.

Perfect for entertaining. This looks and tastes impressive enough for company but is easy enough for a weeknight. It’s the kind of dish that makes people think you’re a way better cook than you actually are. 🙂

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
  • Key note: Thighs stay juicier than breasts, especially with the pineapple.
• Salt and black pepper to taste
• 1 tablespoon vegetable oil

For the Pineapple Teriyaki Sauce:

• 1/3 cup soy sauce (low-sodium preferred)
  • Key note: Use tamari for gluten-free or coconut aminos for soy-free.
• 1/3 cup pineapple juice (from the fresh pineapple or canned)
  • Key note: This is what makes it Hawaiian-style teriyaki!
• 1/4 cup honey (or brown sugar)
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
  • Key note: Fresh ginger pairs beautifully with pineapple.
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional, for a little kick)

For the Pineapple:

• 2 cups fresh pineapple chunks (about 1/2 a medium pineapple)
  • Key note: Fresh is best for caramelization, but canned works too—just drain well.

For Garnish:

• Sesame seeds
• Sliced green onions
• Fresh cilantro (optional)
• Lime wedges (optional but recommended)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Cut your fresh pineapple into 1-inch chunks if you haven’t already. Set everything aside.

Step 2: Make the Pineapple Teriyaki Sauce

In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Make sure the honey is completely dissolved.

In a small separate bowl, mix the cornstarch with water until smooth with no lumps. Add this to the teriyaki mixture and whisk until well combined. The cornstarch will help the sauce thicken and cling to the chicken and pineapple.

Reserve about 1/4 cup of this sauce in a small bowl for drizzling later. The rest will be used for cooking.

Step 3: Sear the Chicken (Optional but Recommended)

For extra flavor, heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. This adds depth of flavor, but if you’re short on time, you can skip this step and go straight to baking.

If you seared the chicken, transfer it to your prepared baking sheet.

Step 4: Add Pineapple and Sauce

Arrange the pineapple chunks around and on top of the chicken thighs on the baking sheet. Pour the pineapple teriyaki sauce over everything, making sure both the chicken and pineapple get coated.

The pineapple will release more juice as it cooks, creating even more sauce. This is a good thing—don’t worry about there being too much liquid.

Step 5: Bake

Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F. Halfway through (around the 12-minute mark), give everything a quick stir or flip to ensure even glazing.

The pineapple should be caramelized and slightly charred on the edges, and the chicken should be golden brown with a thick, glossy glaze.

Step 6: Optional Broiler Finish

For extra caramelization on the pineapple and chicken, turn your broiler to high and broil for 2-3 minutes. Watch it carefully—the sugars in the pineapple and teriyaki can burn quickly. You want bubbly, caramelized perfection, not charcoal.

Step 7: Rest and Serve

Let the chicken and pineapple rest for 5 minutes after pulling it from the oven. The sauce will thicken as it cools, becoming perfectly sticky.

Transfer to a serving platter, drizzle with the reserved sauce, and garnish with sesame seeds, green onions, and a squeeze of fresh lime juice if you’re using it. The lime adds a bright, citrusy note that really makes the tropical flavors pop.

Serving Suggestions

These Pineapple Teriyaki Chicken Thighs are incredibly versatile:

Steamed white rice or coconut rice is essential. The rice soaks up all that pineapple teriyaki sauce and makes every bite perfect. Coconut rice takes it even more tropical if you’re feeling fancy.

Make it a teriyaki pineapple bowl. Layer rice in a bowl, top with chicken and caramelized pineapple, add some steamed edamame, sliced cucumber, avocado, and extra sauce. It’s like a poke bowl but with teriyaki chicken. So good.

Sheet pan dinner style. During the last 15 minutes of baking, add bell peppers, snap peas, or broccoli to the same pan. Everything roasts together in that pineapple teriyaki sauce. One pan, complete meal, tropical flavors everywhere.

Serve over fried rice. Make pineapple fried rice with the caramelized pineapple chunks, eggs, peas, and carrots. Top with the teriyaki chicken and you’ve got a complete Hawaiian-style meal.

Pile it on a salad. Slice the chicken and serve it warm over mixed greens with mandarin oranges, crispy wontons, and a sesame-ginger dressing. The caramelized pineapple adds sweetness to the salad.

Hawaiian sliders. Shred the chicken, pile it on Hawaiian sweet rolls with some of the caramelized pineapple and teriyaki sauce. Top with coleslaw. These are dangerous at parties—people can’t stop eating them.

Storage Tips

Refrigerator: Store leftover chicken and pineapple in an airtight container in the fridge for up to 4 days. The pineapple teriyaki sauce thickens as it sits, and the flavors develop even more. Honestly, day-two leftovers might be even better than fresh.

Reheating: Warm it up in the microwave for 1-2 minutes, or reheat in a skillet over medium heat with a splash of water to loosen the sauce. The oven also works—reheat at 350°F for about 10 minutes, covered with foil.

Freezing: These freeze well! Let everything cool completely, then store in freezer-safe containers with the sauce for up to 3 months. The pineapple texture changes slightly after freezing but is still delicious.

Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat using the methods above. You can also reheat straight from frozen in a covered dish in a 350°F oven for about 25-30 minutes.

Meal Prep Tip: This is fantastic for meal prep. Make a batch on Sunday with rice and veggies, portion into containers, and you’ve got tropical-flavored lunches all week. Way better than sad desk salads.

Final Thoughts

Here’s what I love about this Pineapple Teriyaki Chicken—it takes a classic and makes it feel special without adding any real complexity. The pineapple transforms familiar teriyaki into something tropical and exciting, but you’re not doing anything harder than adding fruit to a pan.

It’s the kind of recipe that makes regular weeknight dinners feel a little more fun and a lot more delicious. And when something tastes this good while being this easy, you know you’ve got a keeper.

So grab some pineapple, fire up that oven, and let’s bring some Hawaiian vibes to dinner. Your taste buds are about to go on vacation.

Let’s get cooking!

— Kip