Japanese Style Chicken

Pineapple Teriyaki Chicken

Last weekend we had a Japanese themed feast on Sunday and created things like Fried Philadelphia Rolls, Spicy Tuna Tempura Crab Cakes, and other cool stuff.  While we were creating stuff, we still stuck to the classics and made a Pineapple Teriyaki Chicken.  We utilized Chicken Thighs and ended up taking of the skin and deboning the thighs, we also trimmed the fat off, and I recommend you do the same because this chicken was juicy and tender.

Japanese Style Chicken
Photography by Tim Kern

There’s actually a reason there is only 1 picture, and that picture is just the food in the baking dish. . . because we ate the whole thing like vikings!  There was nothing left and it went fast!



  • 1 Large Pineapple (Over ripe is good for this because of its sweetness; look for one that’s browner than green)
  • 3/4 Cup Water
  • 3/4 Cup Sugar
  • 1/3 Cup Teriyaki Sauce
  • 2 Tsp Rice Wine Vinegar


  • 2 Whole Spanish Onions (Cut in Half, then sliced)
  • 3 Lbs of Chicken Thighs (Take off the Skin, Fat, and cut out the bones; it ends up around 1 1/2 Lbs of real meat)
  • 1 Tbsp Olive Oil



  1. Chop your Pineapple into 1′ Slices
  2. Heat a pot to Medium-High Heat
  3. Add the Sugar, Vinegar, and Water
  4. Stir and bring to a simmer until sugar is dissolved
  5. Add the Pineapple
  6. Bring to a Boil, then lower to Medium Heat
  7. Let Reduce for about 10 minutes
  8. Add Teriyaki Sauce
  9. Stir
  10. Reduce until it starts getting syrupy


  1. Preheat oven to 350
  2. Throw the Chicken into a baking dish
  3. Salt and Pepper the Chicken
  4. In a medium pan over Medium High heat, add the Oil
  5. Add the Onions and sprinkle with salt
  6. Stir and saute for  to 15 minutes until they’re caramelized
  7. Throw the Onions on top of the Chicken
  8. Top the Chicken with the Pineapple Teriyaki Sauce
  9. Throw that bad beast of a baking dish in the oven
  10. Bake for 30 minutes
  11. Stir it up and make sure the Chicken’s all covered with Pineapple and Onion
  12. Return that bad baking beast dish to oven
  13. Bake 15-20 minutes
  14. SERVE!


This was one for the ages, and really simple!  It fed 6 people and would go great on a bed of white rice. .  . but we ate it before there was rice.  If you liked this article subscribe to our newsletter, and friend us on Facebook!

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