Teriyaki chicken thighs with pineapple rice

These teriyaki chicken thighs are the perfect blend of sweet, savory, and juicy goodness – a dinner recipe that’s easy to make and packed with flavor! Baked alongside pineapple-infused rice, this one-pan dish is not only delicious but also incredibly convenient.

There’s so much to love about teriyaki chicken thighs. The chicken stays juicy, the teriyaki glaze caramelizes beautifully, and the baked rice with pineapple adds a tropical twist that pairs perfectly with the savory chicken. Plus, it’s a one-pan dish, meaning less cleanup and more time to enjoy your meal.

The combination of bone-in, skin-on chicken thighs with a sticky, flavorful teriyaki glaze creates the perfect texture and taste. Baking the chicken on top of jasmine rice seasoned with soy sauce, chicken broth, and pineapple chunks allows the flavors to meld together beautifully. The result? A balanced, flavorful dish that feels like it came straight from a restaurant. Whether you’re feeding a family or meal prepping for the week, this baked chicken teriyaki thighs recipe will quickly become a go-to in your kitchen.

How to make teriyaki chicken thighs with pineapple rice

Ingredients

For the Teriyaki Chicken Thighs:

• Chicken Thighs (bone-in, skin-on): Perfect for staying juicy while baking and developing a crispy exterior.
• Sea Salt & Ground Black Pepper: Simple seasoning to enhance the natural flavor of the chicken.
• Vegetable Oil: For searing the chicken and locking in the juices.
• Teriyaki Sauce (store-bought or homemade): The star of the show! Sweet, tangy, and savory all in one.
• Soy Sauce: Adds depth and umami to the glaze.
• Honey: For a touch of natural sweetness that caramelizes beautifully.

For the teriyaki chicken rice with pineapple:

• Uncooked Jasmine Rice: Its light texture is perfect for absorbing all the rich flavors.
• Chicken Broth: Adds flavor and keeps the rice moist as it bakes.
• Soy Sauce: Enhances the flavors of the rice.
• Pineapple Chunks: Adds a tropical sweetness that pairs beautifully with teriyaki.
• Sweet Peas: For a pop of color and extra nutrients.
• Green Onions (sliced): A fresh garnish that adds a subtle onion flavor.

Equipment

• Skillet: For searing the chicken thighs to golden perfection.
• Baking Dish (9×13-inch): The perfect size to hold the chicken and rice together.
• Aluminum Foil: Ensures the chicken and rice bake evenly and stay moist.
• Mixing Bowl: For combining the teriyaki glaze.
• Brush: To evenly coat the chicken with the glaze.

Instructions to make the teriyaki chicken thighs

Step 1: Prepare the Chicken

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a skillet over medium heat.
3. Sear the chicken thighs for 3 minutes per side until golden brown, but not fully cooked.

Step 2: Mix the Teriyaki Glaze

1. In a small bowl, mix the teriyaki sauce, soy sauce, and honey.
2. Brush the glaze generously over the chicken thighs and set aside.

Step 3: Prepare the Rice

1. In a greased 9×13-inch baking dish, combine the uncooked jasmine rice, chicken broth, soy sauce, pineapple chunks, and peas. Mix well.

Step 4: Bake Everything

1. Place the seared chicken thighs on top of the rice mixture in the baking dish.
2. Cover tightly with aluminum foil and bake for 30 minutes.
3. Remove the foil and bake uncovered for another 10 minutes, until the rice is tender and the chicken is glazed and cooked through.

Step 5: Garnish and Serve

1. Sprinkle sliced green onions over the dish for a fresh finish.
2. Serve hot and enjoy your teriyaki chicken thighs with baked pineapple rice!

Tips

1. Don’t Skip the Sear: Searing the chicken locks in the juices and creates a beautiful golden crust.
2. Customize the Glaze: Add garlic or ginger for an extra punch of flavor.
3. Rest Before Serving: Let the dish sit for 5 minutes after baking to allow the flavors to settle.

Recipe Variations

1. Grilled Teriyaki Chicken Thighs: Swap the oven for a grill for a smoky charred flavor.
2. Spicy Teriyaki Glaze: Add sriracha or red pepper flakes to the glaze for a kick of heat.
3. Vegetarian Version: Replace chicken with tofu or roasted vegetables for a plant-based alternative.

What to Serve With

1. Simple salad with light dressing.
2. Roasted broccoli or asparagus.
3. A refreshing cucumber and carrot slaw.
4. Garlic bread chips

Frequently Asked Questions

1. Can I use boneless chicken thighs? Yes, but reduce the cooking time slightly to avoid overcooking.
2. Can I make this ahead of time? Absolutely! Prepare the dish and refrigerate, then bake when ready.
3. What if I don’t have pineapple? Swap it with mango chunks or skip it for a simpler flavor.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave for a quick option.

For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

More Chicken Recipes You’ll Enjoy

1. Buttermilk fried chicken
2. Cream of mushroom chicken skillet
3. Slow cooker Bourbon chicken
4. 20 Minutes skillet chicken thighs
5. Apple and prosciutto chicken

Serving Size

This recipe serves 4 generously, but can easily be scaled up or down based on your needs. Simply adjust the ingredients proportionally. Use the recipe card below to calculate the ingredients for your needs.

Love this recipe? Don’t forget to share it with your friends and family! And sign up for my newsletter for more easy, flavorful recipes straight to your inbox.

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

1x2x3x

Teriyaki chicken thighs

Juicy teriyaki chicken thighs baked to perfection with pineapple rice - one pan dinner that’s flavorful, easy & perfect for any night of the week!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Keyword: baked chicken teriyaki thighs, teriyaki chicken rice, teriyaki chicken thighs

Servings: 4 people

Calories: 661kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the chicken

• 1 ½ lb chicken thighs bone in, skin on
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 3 tablespoons teriyaki sauce store-bought or homemade
• 1 tablespoon soy sauce
• 1 tablespoon honey

For the rice

• 1 cup uncooked jasmine rice
• 1 ½ cups chicken broth
• 1 tablespoon soy sauce
• 1 cup pineapple chunks
• ½ cup sweet peas
• 1 tablespoon green onions sliced (for garnish)

Equipment

• skillet
• Baking Dish (9x13-inch)
• aluminum foil
• mixing bowl
• brush

Instructions

• Preheat the oven to 375°F (190°C).
• Season the chicken thighs with salt and pepper.
  
• Heat 1 tablespoon of oil in a skillet over medium heat. Sear the chicken thighs for 3 minutes per side until golden brown but not fully cooked.
  
• In a small bowl, combine the teriyaki sauce, soy sauce, and honey.
  
• Brush the mixture over the chicken thighs and set aside.
  
• In a greased 9x13-inch (23x33 cm) baking dish, combine the uncooked rice, chicken broth, soy sauce, pineapple chunks and peas. Stir well to mix.
  
• Place the seared chicken thighs on top of the rice mixture in the baking dish.
• Cover the dish tightly with aluminum foil and bake for 30 minutes.
• Remove the foil and bake uncovered for an additional 10 minutes, until the rice is fully cooked and the chicken is glazed and tender.
  

Nutrition

Serving: 1serving | Calories: 661kcal | Carbohydrates: 57g | Protein: 35g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1627mg | Potassium: 593mg | Fiber: 3g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!