Pineapple Stuffed Teriyaki Chicken (Sweet & Savory Dinner)

Pineapple Stuffed Teriyaki Chicken is a juicy, oven-baked chicken dinner filled with tender pineapple and coated in a glossy homemade teriyaki sauce. This recipe delivers the perfect balance of sweet and savory flavors while staying simple, wholesome, and family-friendly.

Why You’ll Love This Recipe

This dish looks impressive but is easy to make. Pineapple Stuffed Teriyaki Chicken is juicy, flavorful, and pairs beautifully with rice and vegetables. The homemade teriyaki sauce comes together quickly and tastes far better than store-bought versions.

Ingredients

For the Teriyaki Sauce

• 1/4 cup reduced-sodium soy sauce or coconut aminos
• 1/2 cup water
• 2 garlic cloves, minced
• 2 tablespoons plus 1/2 teaspoon honey
• 2 teaspoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)

For the Stuffed Chicken

• 2 boneless, skinless chicken breasts
• 1 (20 oz) can pineapple rings, drained
• Salt and black pepper, to taste
• Nonstick cooking spray

Instructions

Make the Teriyaki Sauce
Whisk the cornstarch and 1 tablespoon of water together in a small bowl and set aside.
In a small saucepan, combine soy sauce, 1/2 cup water, garlic, honey, and rice vinegar. Bring to a boil over medium-high heat, stirring continuously so the honey does not burn.
Once boiling, whisk in the cornstarch mixture and continue whisking until the sauce thickens, about 1 minute. Remove from heat and allow to cool slightly.

Make the Stuffed Chicken
Preheat the oven to 400°F and spray a baking dish with nonstick cooking spray.
Carefully slice each chicken breast horizontally to create a pocket, leaving about 1/2 inch intact on one side.
Place 2 pineapple rings inside each chicken breast and arrange them in the prepared baking dish.
Season with salt and pepper, then generously brush with the teriyaki sauce.
Bake for 20 minutes, then switch the oven to broil and broil for 3–4 minutes until lightly caramelized on top.
Serve immediately.

Tips & Tricks

Use coconut aminos for a soy-free option.
Let the chicken rest for 5 minutes before slicing to keep it juicy.
For extra sauce, double the teriyaki recipe and drizzle before serving.
Fresh pineapple can be used, but canned rings provide consistent sweetness and moisture.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings
Category: Main Dish
Method: Oven-Baked
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, dairy-free

Notes

Serve with jasmine rice, brown rice, or quinoa.
Steamed broccoli, green beans, or snap peas pair perfectly.
Chicken thighs can be used, but cooking time may increase slightly.

Nutrition (Approximate, per serving)

Calories: 390
Protein: 38g
Carbohydrates: 28g
Fat: 8g

FAQ

Can I make Pineapple Stuffed Teriyaki Chicken ahead of time?
Yes, assemble the chicken and refrigerate up to 12 hours before baking.

Can I grill this instead of baking?
Yes, grill over indirect heat and finish with direct heat for caramelization.

What if my chicken breasts are very thick?
Pound them slightly before slicing to ensure even cooking.

Is the teriyaki sauce sweet?
It is mildly sweet and balanced. Reduce honey slightly if preferred.

Can I freeze this recipe?
Freeze after baking for up to 2 months and reheat gently.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooked chicken for up to 2 months.
Reheat in the oven at 325°F or in the microwave until warmed through.

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Pineapple Stuffed Teriyaki Chicken (Sweet & Savory Dinner)

Juicy chicken breasts stuffed with pineapple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Dish

Cuisine Asian-Inspired

Ingredients

  

For the Teriyaki Sauce

• 1/4 cup reduced-sodium soy sauce or coconut aminos
• 1/2 cup water
• 2 garlic cloves minced
• 2 tablespoons plus 1/2 teaspoon honey
• 2 teaspoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water for slurry

For the Stuffed Chicken

• 2 boneless skinless chicken breasts
• 1 20 oz can pineapple rings, drained
• Salt and black pepper to taste
• Nonstick cooking spray

Instructions

 

Make the Teriyaki Sauce

• Whisk the cornstarch and 1 tablespoon water together in a small bowl and set aside.
• In a saucepan, combine soy sauce, 1/2 cup water, garlic, honey, and rice vinegar. Bring to a boil over medium-high heat, stirring continuously so the honey does not burn.
• Once boiling, whisk in the cornstarch mixture and cook until thickened, about 1 minute. Remove from heat and let cool slightly.

Make the Stuffed Chicken

• Preheat the oven to 400°F and spray a baking dish with nonstick cooking spray.
• Slice each chicken breast horizontally to create a pocket, leaving about 1/2 inch intact.
• Place 2 pineapple rings inside each chicken breast and arrange them in the baking dish.
• Season with salt and pepper, then generously brush with the teriyaki sauce.
• Bake for 20 minutes. Switch the oven to broil and broil for 3–4 minutes until lightly caramelized on top.
• Serve immediately.

Notes

Serve with jasmine rice, brown rice, or quinoa.

Conclusion

Pineapple Stuffed Teriyaki Chicken is a simple yet elegant dinner that brings bold flavor to your table with minimal effort. Juicy chicken, sweet pineapple, and homemade teriyaki sauce make this a recipe you’ll want to repeat again and again.