Go Back
When it comes to creating a dish that satisfies the whole family, few options are as appealing as Sweet Pineapple Teriyaki Chicken Bake. This tantalizing recipe offers a delightful blend of flavors that are sure to please even the pickiest eaters. The sweetness of fresh pineapple complements the savory richness of teriyaki sauce, all enveloping tender chicken for a mouthwatering meal that brings everyone to the table. Not only is this dish delicious, but it also provides a colorful presentation that makes it perfect for family dinners and gatherings alike.

Sweet Pineapple Teriyaki Chicken Bake

Discover the deliciousness of Sweet Pineapple Teriyaki Chicken Bake, a family favorite that's sure to please everyone at the table. This recipe combines the juicy flavors of marinated chicken, fresh pineapple, and colorful vegetables, all baked to perfection in a savory teriyaki sauce. Perfect for any occasion, this dish not only satisfies but also provides nutritional benefits. Serve it alongside rice or a salad for a complete meal that delights both the eyes and the palate. Enjoy a delightful dining experience you can easily recreate at home!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh pineapple, chopped (or use canned pineapple, drained)

1 cup teriyaki sauce (store-bought or homemade)

1 tablespoon olive oil

1 bell pepper, thinly sliced (red or yellow for added sweetness)

1 medium onion, thinly sliced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

2 green onions, thinly sliced (for garnish)

1 tablespoon sesame seeds (optional)

Fresh cilantro leaves for garnish (optional)

Cooked jasmine rice or quinoa for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when you’re ready to bake the dish.

    Marinate the Chicken: In a large mixing bowl, add the chicken breasts and pour in the teriyaki sauce. Then, incorporate the minced garlic and freshly grated ginger. Mix well to coat the chicken thoroughly. Cover the bowl and let it marinate for at least 20 minutes at room temperature, or for enhanced flavor, refrigerate for up to overnight.

      Sauté the Vegetables: Using a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the sliced onion and bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they soften and become fragrant.

        Add the Pineapple: Incorporate the chopped pineapple into the skillet with the onions and bell peppers. Continue to sauté for an additional 2-3 minutes, allowing the pineapple to caramelize slightly and release its juices, enhancing the sweetness of the dish.

          Combine and Bake: Nestle the marinated chicken breasts into the skillet with the sautéed vegetables and pineapple. Drizzle any leftover teriyaki sauce over the top and finish with a drizzle of sesame oil for added flavor. Cover the skillet with a lid or aluminum foil to retain moisture.

            Bake in the Oven: Place the skillet in the preheated oven and bake for 25-30 minutes. The chicken should be thoroughly cooked, reaching an internal temperature of 165°F (74°C).

              Garnish and Serve: Carefully remove the skillet from the oven and allow it to rest for a few minutes. Before serving, garnish with sesame seeds, thinly sliced green onions, and fresh cilantro. Serve the dish hot over a generous bed of jasmine rice or quinoa, allowing the grains to soak up the delicious teriyaki juices.

                Prep Time, Total Time, Servings: 20 min | 55 min | 4 servings