Teriyaki Chicken Wings or Thighs with Pineapple Recipe
Get ready to fall in love with a dish that’s bursting with flavor and just downright fun to eat: Teriyaki Chicken Wings or Thighs with Pineapple. This recipe brings together the perfect balance of sweet, savory, and tangy notes, all nestled in tender chicken pieces glazed with a homemade teriyaki sauce and brightened by juicy pineapple chunks. Whether you’re cooking for a casual dinner or impressing friends at a weekend gathering, this dish will steal the show every time. Let’s dive into the magic of creating these irresistible wings or thighs, where each bite sings with tropical freshness and bold umami goodness.
Ingredients You’ll Need
Simple, fresh ingredients are the heart and soul of this recipe. Each one plays a key role, from the warmth of fresh ginger to the natural sweetness of pineapple, and the savory depth of coconut aminos and soy sauce. Together, they create a vibrant flavor profile that’s both delicious and approachable.
- Fresh ginger (1-1½ teaspoon, finely minced): adds a spicy, aromatic warmth essential for authentic teriyaki flavor.
- Garlic (2-3 cloves, crushed or finely minced): provides a rich, savory base that complements the sweetness.
- Sesame oil (½ teaspoon): lends a subtle nutty taste that enhances the overall profile.
- Honey (2 tablespoons): sweetens the sauce naturally, balancing the savory and tangy notes.
- Coconut aminos (4 tablespoons, gluten free): a great soy sauce alternative with a mild sweetness and less salt.
- San-J Reduced Sodium Gluten Free Soy Sauce (2 tablespoons): brings depth and umami richness without overpowering.
- Crushed red pepper (⅛ – ¼ teaspoon): adds just a hint of heat for complexity.
- Rice vinegar (½ teaspoon): introduces a gentle acidity that brightens the sauce.
- Vegetable oil (3 tablespoons): essential for getting that perfect golden sear on your chicken.
- Chicken wings (12-14) or chicken thighs (5-6, cut into pieces): the star protein that soaks up all those wonderful flavors.
- Fresh pineapple (1 ½ cups, ½” chunks): adds juicy sweetness and a tropical twist that lifts the entire dish.
- Kosher salt (¾ teaspoon): balances and enhances the natural flavors of chicken and sauce.
- Black pepper (¼ teaspoon): sharpens the taste and complements the other spices.
- Fresh ginger (1½ inch piece, cut into ¼” chunks): used in cooking to infuse the pineapple and chicken with subtle spice.
- Cilantro or green onion slices (for garnish): adds fresh color and a bit of herbal brightness to finish.
How to Make Teriyaki Chicken Wings or Thighs with Pineapple
Step 1: Prepare Your Gluten Free Teriyaki Sauce
Start by mixing all the sauce ingredients—fresh ginger, garlic, sesame oil, honey, coconut aminos, gluten free soy sauce, crushed red pepper, and rice vinegar—in a small bowl. Stir until everything is perfectly blended. This homemade sauce is where the magic begins. Set it aside so those flavors can meld while you get the chicken ready.
Step 2: Get Your Oven and Chicken Ready
Preheat your oven to 450° F. Meanwhile, pat your chicken wings or thighs dry, then season them evenly with kosher salt and black pepper. This simple seasoning helps bring out the natural flavor of the chicken and ensures every bite tastes incredible.
Step 3: Sear the Chicken for Perfect Texture
Heat your vegetable oil in a large cast iron skillet (or any heavy skillet) over high heat. Working in batches, add the chicken pieces and fry them until they’re golden brown on all sides—about 2 to 3 minutes total. This step locks in moisture and creates a gorgeous crust that gives the wings or thighs a satisfying texture.
Step 4: Combine Chicken, Pineapple, and Ginger
Return the first batch of chicken to the skillet along with the pineapple chunks and fresh ginger chunks. Sauté everything together for a couple of minutes. This allows the pineapple’s sweetness and the ginger’s zing to infuse the chicken, starting to build that unforgettable tropical flavor combination.
Step 5: Coat with Teriyaki Sauce and Bake
Pour about three-quarters of your prepared teriyaki sauce into the skillet, saving the rest for later. Toss the chicken and pineapple gently to coat each piece thoroughly. Then, transfer everything onto a foil-lined baking tray. Bake in the oven for 18 to 25 minutes until the chicken is cooked through and nicely browned. The internal temperature should reach between 170 and 185 degrees for perfectly juicy results.
Step 6: Thicken the Remaining Sauce
While the chicken is baking, return the reserved sauce to the stove and heat it gently until it thickens slightly. This thicker sauce is fantastic as a dipping sauce or spooned over rice bowls for an extra burst of concentrated flavor.
Step 7: Finish and Garnish
When the chicken is out of the oven, transfer it to your serving dish or individual plates. Sprinkle with freshly sliced cilantro or green onions for a bright splash of color and fresh flavor that complements the rich teriyaki glaze.
How to Serve Teriyaki Chicken Wings or Thighs with Pineapple
Garnishes
Don’t skip the garnishes. Cilantro and green onions add not only a pop of vibrant green but also fresh herbal notes that balance the sweet and savory elements of the dish beautifully. If you want to experiment, toasted sesame seeds also make a delightful crunchy topping.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or sticky rice to soak up that luscious sauce. For a lighter side, try a crisp Asian slaw or sautéed greens like bok choy or snap peas. The freshness and crunch from sides contrast perfectly with the tender chicken and juicy pineapple.
Creative Ways to Present
For a fun twist, serve the Teriyaki Chicken Wings or Thighs with Pineapple in lettuce wraps topped with thinly sliced fresh chili or a squeeze of lime. You can also turn this into a vibrant rice bowl loaded with avocado, pickled vegetables, and a drizzle of sriracha mayo for extra kick. The key is to celebrate the colors and textures that make this dish so special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which is rare!—store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the chicken even more delicious the next day.
Freezing
You can freeze cooked Teriyaki Chicken Wings or Thighs with Pineapple for up to 2 months. Place them in a freezer-safe container or bag, making sure to separate layers with parchment paper to prevent sticking. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently on the stovetop in a skillet over medium-low heat to avoid drying out the chicken or pineapple. Add a splash of water or reserved sauce to keep things moist. You can also use the oven set at 350° F, covered with foil, until warmed through.
FAQs
Can I use chicken breasts instead of wings or thighs?
Absolutely! While wings and thighs give you more tender, juicy meat with skin, chicken breasts can work if you cut them into smaller pieces and watch the cooking time carefully to prevent drying out.
Is it necessary to use fresh pineapple?
Fresh pineapple is ideal for its bright, vibrant flavor and texture, but you can use canned pineapple chunks if that’s what you have on hand. Just make sure to drain them well to avoid excess liquid.
How spicy is this recipe?
The crushed red pepper adds just a subtle warmth without overpowering the sweetness of the teriyaki sauce. Feel free to adjust the amount or omit it if you prefer a milder taste.
Can I make the teriyaki sauce ahead of time?
Yes, making the sauce in advance is a great time-saver! Store it in an airtight container in the fridge for up to a week. Just give it a stir before using.
What if I don’t have coconut aminos?
While coconut aminos add a unique flavor and are great for gluten-free cooking, you can substitute with extra gluten-free soy sauce or tamari in equal amounts.
Final Thoughts
There’s something so joyful about Teriyaki Chicken Wings or Thighs with Pineapple—this recipe marries sweet and savory in such a fresh and exciting way, you’ll find yourself coming back to it again and again. Once you try making it, you’ll see how straightforward the process is and how rewarding the results are. Invite some friends over, serve it up with your favorite sides, and enjoy every delicious, finger-licking bite!
Print
Teriyaki Chicken Wings or Thighs with Pineapple Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Deliciously tender and flavorful Teriyaki Chicken Wings or Thighs with Pineapple, glazed in a gluten-free homemade teriyaki sauce. This quick and easy recipe combines savory, sweet, and tangy flavors with a hint of spice, perfect for a weeknight dinner or casual gathering.
Ingredients
Teriyaki Sauce
- 1–1½ teaspoon peeled fresh ginger, finely minced
- 2–3 cloves garlic, crushed or finely minced (or ½ teaspoon garlic powder, gluten free)
- ½ teaspoon sesame oil
- 2 tablespoons honey
- 4 tablespoons coconut aminos (pure, gluten free)
- 2 tablespoons San-J Reduced Sodium Gluten Free Soy Sauce (or Tamari, gluten free)
- ⅛ – ¼ teaspoon crushed red pepper (gluten free)
- ½ teaspoon rice vinegar (or white vinegar, gluten free)
Chicken and Other Ingredients
- 3 tablespoons vegetable oil
- 12–14 chicken wings or 5–6 chicken thighs cut into halves or thirds
- 1½ cups fresh pineapple, in ½ inch chunks (or canned pineapple chunks, drained)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ inch piece peeled fresh ginger, cut into ¼ inch chunks
- Cilantro or green onion slices (for garnish)
Instructions
- Make the Gluten Free Teriyaki Sauce: Combine all sauce ingredients—minced ginger, garlic, sesame oil, honey, coconut aminos, gluten free soy sauce, crushed red pepper, and rice vinegar—in a small bowl. Stir well until fully combined and set aside.
- Preheat Oven: Heat the oven to 450°F (232°C) to prepare for baking the chicken later.
- Season the Chicken: Pat the chicken wings or thigh pieces dry and sprinkle them evenly with kosher salt and black pepper to season.
- Brown the Chicken: Heat vegetable oil in a large cast iron skillet or heavy frying pan over high heat. Add the chicken in batches, frying to brown all sides for 2-3 minutes total per batch. Remove and set aside after browning.
- Sauté with Pineapple and Ginger: Return the first batch of chicken to the pan, add pineapple chunks and fresh ginger pieces. Sauté for 1-2 minutes to meld flavors.
- Add Sauce: Pour ¾ of the prepared teriyaki sauce into the pan, reserving the remaining ¼ for later use. Stir the chicken pieces well, coating them thoroughly in the sauce.
- Bake the Chicken: Transfer the chicken, pineapple, and sauce onto a foil-lined baking tray. Bake in the preheated oven for 18-25 minutes until chicken is browned and reaches an internal temperature of 170-185°F (77-85°C).
- Thicken Remaining Sauce: While baking, heat the reserved teriyaki sauce in a small saucepan over medium heat until slightly thickened. Pour into a small bowl for dipping or drizzling.
- Serve: Remove the chicken from the oven and spoon into serving dishes or bowls. Garnish with fresh cilantro or green onion slices. Serve hot with the thickened dipping sauce on the side or spooned over rice bowls.
Notes
- Use fresh pineapple chunks for best flavor, but canned drained pineapple also works well.
- You can substitute coconut aminos with gluten free soy sauce if preferred, but it will alter the flavor slightly.
- Adjust crushed red pepper according to your spice preference or omit for no heat.
- Ensure chicken reaches proper internal temperature for safety.
- For a lower fat option, bake the chicken instead of searing in oil and reduce oil quantity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Asian, Japanese-inspired Gluten Free
Nutrition
- Serving Size: 1 serving (approximately 3-4 chicken wings or equivalent thigh pieces with sauce and pineapple)
- Calories: 350
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Teriyaki chicken wings, gluten free teriyaki sauce, chicken thighs recipe, pineapple chicken, easy dinner, Asian chicken recipe, baked chicken wings
