Name: Baked Pineapple Teriyaki Chicken (Hawaiian-Style)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 ½ pounds chicken thighs or breasts (boneless and skinless); 1 yellow bell pepper (cut into chunks); 1 green bell pepper (cut into chunks); 1 red bell pepper (cut into chunks); 1 small red onion (cut into chunks); 2 cups pineapple chunks; ¼ cup apple cider vinegar; ½ cup soy sauce; 3 tablespoons honey; 4 garlic cloves (finely minced); 1 teaspoon freshly grated ginger; 1 tablespoon cornstarch; ⅛ teaspoon ground white pepper

Juicy chicken baked with pineapple, peppers, onion, and homemade teriyaki sauce—this Hawaiian-style recipe is sweet, savory, and so satisfying.

I don’t know about you, but sometimes I crave a little “vacation on a plate.” Maybe it’s because I live nowhere near the ocean (unless you count scrolling through beach photos on Instagram), but recipes like this Baked Pineapple Teriyaki Chicken (Hawaiian-Style) are my way of tricking my brain into thinking I’m somewhere sunnier.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

The first time I made it, it was actually a random Tuesday when the week already felt too long. I had a pack of chicken, a pile of bell peppers, and a can of pineapple that was at least… let’s just say “well-aged.” I tossed it all in a baking dish with some homemade teriyaki sauce I whipped together, and wow—the smell hit me first. Sweet pineapple caramelizing in the oven, garlicky soy sauce wafting through the kitchen… suddenly I wasn’t stressed about the laundry pile waiting for me.

When I pulled it out, my husband joked that it smelled like we were eating dinner in Maui (minus the cost of plane tickets and the tiny umbrella drinks). The kids were suspicious at first—pineapple with chicken? But two bites in and they were quiet, which every parent knows is the best review.

Here’s a quick peek at what’s inside:

Why You’ll Love This Baked Pineapple Teriyaki Chicken (Hawaiian-Style) Recipe?

I could give you the whole “it’s healthy and colorful” pitch, but honestly, you’re going to love this because it’s ridiculously easy and ridiculously tasty. The chicken bakes up tender, the peppers and onions soak in all that sauce, and the pineapple gives every bite this sweet little surprise. It’s hearty without being heavy, if that makes sense.

Also—this is a one-pan dinner. You literally throw it all together and let the oven do the work. Less mess, fewer dishes, more time to flop on the couch afterwards. And I don’t know about you, but that’s a selling point I can get behind.

Ingredient Notes:

Here’s a quick look at what’s going into your Baked Pineapple Teriyaki Chicken:

Chicken thighs or breasts – I like thighs because they stay juicier, but breasts work too. Don’t overthink it.
Bell peppers (red, green, yellow) – They bring color and that sweet crunch. Plus, they make the dish look like you tried harder than you did.
Red onion – Starts sharp but bakes into something mellow and sweet.
Pineapple chunks – The heart of that Hawaiian-style vibe. Fresh is great, canned works too. I’ve used both, and honestly? No one noticed.
Soy sauce + apple cider vinegar – This is the backbone of the teriyaki sauce. Salty, tangy, balanced.
Honey – Adds a natural sweetness. If you’re out, brown sugar will do.
Garlic and ginger – Fresh if you can, but jarred garlic or even powdered works in a pinch. (We’ve all been there.)
Cornstarch – Helps the sauce cling to the chicken instead of just pooling at the bottom of the dish.

How To Make Baked Pineapple Teriyaki Chicken (Hawaiian-Style)?

This looks like more steps than it is—promise.

Step 1: Preheat.
Set your oven to 350°F. Grease your baking dish, unless you love scrubbing later.

Step 2: Build the base.
Toss pineapple, peppers, and onion into the dish. They’ll bake down into something saucy and sweet underneath the chicken.

Step 3: Add the chicken.
Nestle your chicken pieces right on top. They’ll soak up all the flavor as it cooks.

Step 4: Make the teriyaki sauce.
Mix cornstarch with a little warm water. In a small saucepan, combine soy sauce, vinegar, honey, garlic, ginger, and white pepper with that cornstarch mixture. Bring it to a simmer, then a quick boil—whisking so it doesn’t clump. Let it cool for 10 minutes so it thickens up.

Step 5: Sauce it up.
Pour the sauce over the chicken. Flip the pieces so both sides get coated. Don’t be shy here—you want it sticky and glossy.

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Step 6: Bake.
Pop it in the oven for 35–40 minutes. By the end, your house will smell like sweet garlic heaven, and you’ll probably have people asking “is it ready yet?” every 5 minutes.

Serve over white rice, brown rice, or coconut rice if you want to lean into that Hawaiian-style vibe.

Storage Options:

This dish reheats like a dream. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I like using the stove with a splash of water—it keeps the sauce from getting too thick. The microwave works fine too if you’re in a rush. And yep, you can freeze it for a couple of months. Just thaw overnight and reheat gently. But if your family’s like mine, leftovers might not even be a thing.

Variations and Substitutions:

This Baked Pineapple Teriyaki Chicken (Hawaiian-Style) is flexible—you can swap and play around:

Protein swap – Shrimp, pork, or even tofu if you’re going meatless.
Veggies – Toss in zucchini, broccoli, or snap peas. Basically, whatever’s about to wilt in your fridge.
Make it spicy – Add red pepper flakes or a squirt of sriracha to the sauce.
Sweetener – No honey? Use brown sugar or even maple syrup. Different, but good.

What to Serve with Baked Pineapple Teriyaki Chicken (Hawaiian-Style)?

This dish is filling, but the right sides make it shine.

Steamed rice – Classic, soaks up the sauce.
Coconut rice – Adds a little extra island flair.
Grilled corn – Smoky-sweet and summery.
A crisp green salad – To balance all the sweetness and sauce.

Frequently Asked Questions:

Can I use canned pineapple?
Yes—and honestly, it’s what I use most. Just make sure it’s in juice, not syrup.

Can I prep this ahead?
Definitely. You can assemble the dish, cover it, and stash it in the fridge for a day. Bake when ready.

Can I make the sauce in advance?
Yep! Make it 2–3 days ahead, keep it in the fridge, and reheat before using.

So there you go—Baked Pineapple Teriyaki Chicken (Hawaiian-Style). It’s colorful, cozy, and just different enough to break up your usual dinner routine. Honestly, it’s like taking your taste buds on vacation without packing a suitcase. Try it out and then tell me—are you team fresh pineapple or do you swear by canned? I’d love to know where you stand.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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