Chicken Teriyaki

    1 hour

    This dish is so easy to make and it is fingerlicking good.

    Rizal, Philippines
    1 person made this

    Serves: 4 

    • 4 pcs each legs, thighs, wings
    • 1 medium onion
    • 3 cloves garlic
    • 1 (2 inch) piece ginger, crushed
    • 230 ml soy sauce
    • 3/4 cup sugar
    • 1 (567 g) can pineapple chunks
    • 1/2 cup pineapple juice
    • 1 tsp ground pepper
    • 1 medium onion
    • 1 tbsp cornstarch

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Rinse chicken pieces and pat dry. Arrange in a baking dish. Sprinkle with salt and pepper. Bake at 176 C for 15 minutes.
    2. Drain juice from can of pineapple saving 1/2 cup for the sauce. Arrange pineapple chunks around the chicken.
    3. Mix all other ingredients including the pineapple juice in a pot and boil until it thickens.
    4. Brush chicken with the sauce every 10 minutes for the next 30 minutes. Serve hot.

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    Reviews in English (26)


    This Chicken Teriyaki Recipe was so great!!! I also used it as a marinade. I made the sauce the night before to save time when making it for dinner. I let the chicken sit in the sauce overnight and I think that helped a lot!!! The pineapple maybe should be saved to put in only 10 minutes before time to eat. My pineapple was a bit too soggy from being in the sauce baking for nearly 30 minutes.  -  16 Mar 2010  (Review from Allrecipes US | Canada)


    Loved this recipe but I did change the proportions/ingredients slightly. Instead of the chicken pieces, I used 3 boneless chicken breasts. Only 1/2 cup soy sauce, 1/2 cup white sugar, dried chopped onion instead of fresh, and for the pineapple I used a 20 ounce can of pineapple slices, used all of the juice in the teriyaki sauce, and then cut the slices into chunks. I added the pineapple chunks to the sauce after thickening it before adding to the chicken. And I poured the sauce over the chicken all at one time and then basted while baking. The sauce was SO good over rice!  -  03 Mar 2010  (Review from Allrecipes US | Canada)


    I only used 1 cup of the soy sauce and 1/2 cup of sugar and all of the pineapple juice that was in the can. The sauce by itself tasted really good, not too saucy and not too sweet. I didn't have any fresh ginger though, so I added about a teaspoon of powdered ginger. I was running out of time to wait for everything to thicken, so I threw it all into the same pan and cooked it all together so I'd have a bit of a sauce to put with the rice I was making! Delish!  -  02 Mar 2010  (Review from Allrecipes US | Canada)