Pineapple-Teriyaki Chicken Wings

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Pineapple-Teriyaki Chicken Wings are a sweet-savory crowd-pleaser with a sticky glaze and bright pineapple flavor. This easy recipe uses simple pantry ingredients and minimal prep time. If you want another chicken option, try our boneless skinless chicken thigh recipe for a similar flavor profile.

Why Make This Recipe

• Quick and simple—ready with minimal prep and only 3 steps.
• Budget-friendly ingredients you can find in most grocery stores.
• Family-friendly flavor kids and adults both enjoy.
• Perfect for weeknight dinners, parties, or meal prep.
• Hands-off baking gives crispy wings without constant monitoring.

How To Make Pineapple-Teriyaki Chicken Wings

You make a simple pineapple-teriyaki marinade, toss the wings to coat, and let them soak up the flavors. Then arrange on a baking sheet and roast until crispy, brushing extra glaze near the end for a sticky finish. The whole process is straightforward and great for beginners.

Ingredients:

2 pounds chicken wings, 1 cup pineapple juice, 1/2 cup teriyaki sauce, 2 tablespoons soy sauce, 1 tablespoon garlic, minced, 1 tablespoon ginger, grated, Salt and pepper to taste, Sesame seeds for garnish, Green onions for garnish

Directions:

1. Preheat the oven to 400°F (200°C). In a bowl, mix pineapple juice, teriyaki sauce, soy sauce, garlic, ginger, salt, and pepper.
2. Place chicken wings in a large bowl and pour the marinade over them. Toss to coat and let the wings marinate for at least 30 minutes, then arrange the wings on a baking sheet lined with parchment paper.
3. Bake for 25-30 minutes at 400°F, turning halfway, until crispy and cooked through; in the last 5 minutes brush additional marinade on wings for an extra glaze, then remove from oven and garnish with sesame seeds and chopped green onions before serving.

Prep Time And Nutrition Facts

This recipe takes about 35 minutes to prep (including a 30-minute marinade) and about 25–30 minutes to cook, for a total time around 60–65 minutes. Makes about 4 servings; per serving roughly 420 calories, 28g protein, and 26g fat.

How To Serve Pineapple-Teriyaki Chicken Wings

• Serve with steamed rice or coconut rice for a complete meal.
• Pair with a simple green salad or cucumber salad for freshness.
• Offer as an appetizer with toothpicks and extra dipping sauce.
• Serve with grilled pineapple slices for extra sweetness.
• Add pickled vegetables on the side to cut richness.
• Plate with roasted vegetables like broccoli or snap peas.

How To Store Pineapple-Teriyaki Chicken Wings

• Fridge: Cool and store in an airtight container for up to 3–4 days.
• Freezer: Freeze cooked wings in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Reheat in a 375°F oven for 8–12 minutes or until heated through to keep skin crisp, or microwave covered for 1–2 minutes for a quick option.

Tips To Make Pineapple-Teriyaki Chicken Wings

• Pat wings dry before marinating for better browning.
• Marinate at least 30 minutes; overnight gives deeper flavor.
• Line the baking sheet with parchment for easier cleanup.
• Turn wings halfway for even crisping.
• Brush extra marinade near the end to prevent burning from sugars.
• Use a meat thermometer; wings are done at 165°F internal temp.
• For extra crispiness, broil 1–2 minutes at the end watching closely.
• Reserve some marinade before adding raw wings if you want extra sauce for serving.

Health And Benefits Of This Recipe

This recipe provides a good source of protein from chicken wings, which supports muscle repair and satiety. Pineapple juice adds vitamin C and bromelain, which can aid digestion and provide antioxidants. Using moderate amounts of teriyaki and soy sauce keeps flavor balanced while keeping sodium in check if you choose low-sodium versions. Adding green onions and sesame seeds adds small amounts of vitamins and healthy fats for a balanced bite.

Variation (If Any)

• Swap chicken wings for boneless thighs or drumsticks for easier eating.
• Make it spicy: add sriracha or chili flakes to the marinade.
• Dairy-free: the recipe is already dairy-free.
• Gluten-free: use gluten-free tamari instead of soy sauce and ensure teriyaki is GF.
• Air fryer option: cook at 400°F for 20–25 minutes, shaking basket halfway.
• Grill option: grill over medium heat until cooked through, basting with glaze.

FAQs

Q: How long should I marinate Pineapple-Teriyaki Chicken Wings?
A: Marinate at least 30 minutes; up to overnight in the fridge for best flavor.

Q: Can I make Pineapple-Teriyaki Chicken Wings spicy?
A: Yes—add sriracha, gochujang, or red pepper flakes to the marinade to increase heat.

Q: What can I substitute for teriyaki sauce?
A: Substitute a mix of soy sauce, brown sugar, and a splash of rice vinegar or use a store-bought gluten-free teriyaki for dietary needs.

Q: How do I store leftover Pineapple-Teriyaki Chicken Wings?
A: Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 2 months.

Q: Can I use frozen wings?
A: Yes, thaw completely in the fridge before marinating and cooking for even results.

Q: How do I reheat Pineapple-Teriyaki Chicken Wings without losing crispiness?
A: Reheat in a 375°F oven for 8–12 minutes or air fryer for a few minutes to crisp the skin.

Q: Are these wings healthy?
A: They offer good protein and vitamin C from pineapple; choose low-sodium sauces and control portion size for a balanced choice.

Conclusion

For a stickier, saucier version of these wings, check out Pineapple Teriyaki Chicken Wings with Sticky Sauce for more tips and a glaze variation.

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