Ingredients
– 1 tablespoon cornstarch for thick, sticky sauce
– 1 tablespoon room-temperature water for thick, sticky sauce
– 1/4 cup light or dark brown sugar (50g) for sticky, caramelized sweetness
– 2 tablespoons honey (43g) for sticky, caramelized sweetness
– 1/2 cup soy sauce (120ml) for savory base for teriyaki glaze
– 1/4 cup apple cider vinegar (60ml)
– 1 garlic clove, minced for fresh, zesty kick
– 2 tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger) for fresh, zesty kick
– 1/4 teaspoon freshly ground black pepper
– 4 skinless boneless chicken breasts (about 2 lbs total)
– 1 cup fresh or canned pineapple chunks (175 to 190g) for natural sweetness and tender texture
– chopped scallion/green onion (optional)
– sesame seeds (optional)
Instructions
1-Mix cornstarch and water thoroughly to create a thick, milky mixture. This slurry thickens the glaze later.
2-In a small saucepan over low heat, combine the cornstarch mixture with brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper. Whisk occasionally until it reaches a boil, then maintain boiling for 2 minutes until thickened. Turn off heat and allow to cool for at least 10 minutes. Taste and adjust if needed.
3-Preheat the oven to 400°F (204°C). Lightly grease a 2 to 3-quart baking dish. Greasing prevents sticking.
4-Pat the chicken breasts dry, arrange them in the baking dish, and scatter pineapple chunks on and around the chicken. Pour the sauce over the chicken and turn the pieces to coat evenly. Drying the chicken helps sauce cling.
5-Bake uncovered for 30 to 32 minutes, until the chicken reaches an internal temperature of 165°F (74°C). For more intense flavor, optionally remove the chicken at 25 minutes, slice it, then return to the oven to soak up extra sauce. Use a meat thermometer for safety.
6-Garnish with scallions and sesame seeds if desired and serve with the pan sauce poured on top. Spoon extra sauce over rice for full flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍍 For best results, use fresh pineapple when in season for natural sweetness and better texture
🌡️ Use a meat thermometer to ensure chicken reaches exactly 165°F for juicy, perfectly cooked meat
🥢 The sauce can be made up to 2 days ahead and refrigerated for even faster meal prep
- Prep Time: 15 minutes
- Sauce cooling time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
- Diet: None
Nutrition
- Serving Size: 1 chicken breast with 1/4 cup pineapple
- Calories: 399
- Sugar: 34.9g
- Sodium: 598.8mg
- Fat: 5.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 39.5g
- Fiber: 1.2g
- Protein: 46.4g
- Cholesterol: 144.8mg