How To Make Panko-crusted Pineapple Teriyaki Chicken Breasts

Sherry M Watson
Ratings : 4.5 ⭐ from 1222
⌛ ~30 minutes
🗒️ 13 ingredients
👩‍🍳 ~8 servings

Welcome to the realm of Cookpad Recipes, a place where you can uncover delectable and straightforward recipes for any event.

Today's feature is the panko-crusted pineapple teriyaki chicken breasts. This pleasing recipe is straightforward and quick to prepare.

All you require are 13 ingredients and the willingness to follow 10 simple steps.

How to make Panko-crusted Pineapple Teriyaki Chicken Breasts


  • 4 large chicken breasts (about 3 lb total)
  • About 2 and 1/2 cups Panko breadcrumbs
  • 1 large egg plus 1 Tablespoon water
  • For Marinade / Teriyaki Sauce:
  • 16 ounce can crushed pineapple in juice (drain and reserve all of the juice)
  • 1/3 cup light soy sauce
  • 1/3 cup lightly packed brown sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sesame oil
  • 2 teaspoons sweet chili sauce (OR 1 to 2 teaspoons sriracha)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "panko-crusted pineapple teriyaki chicken breasts".

💡️ After preparing all the ingredients, it's time to create panko-crusted pineapple teriyaki chicken breasts by adhering to the 10 following procedures:


  • Drain the can of pineapple, saving both the juice and the pineapple. Refrigerate the pineapple for now. Measure out 1 cup of juice for the next step.
  • Make the marinade/sauce: Combine the 1 cup of pineapple juice, soy sauce, brown sugar, garlic, ginger, sesame oil, and sweet chili sauce. Blend well to dissolve the sugar. * If you would like a spicier sauce, add sriracha or even some chili garlic paste

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • Place the chicken breasts in a gallon-sized plastic bag. Add about 3/4 cup of the marinade/sauce. Ensure that all the breasts are coated with the sauce and refrigerate for no longer than 30 minutes. Turn the bag over every 10 minutes to ensure good marination.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • While the chicken marinates, finish making the sauce. First, mix the cornstarch and water until well blended.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • Transfer the remaining marinade to a saucepan and bring to a simmer.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • Add the cornstarch mixture to the sauce. Simmer gently and stir constantly until thickened. Remove from heat and allow to cool slightly.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • Preheat the oven to 375°F. Set up the materials needed to prepare the chicken: 🍍 Beat the egg and water together, then place into a shallow container. 🍍. Spread the breadcrumbs into a shallow container, or on top of a plate. 🍍. Line a baking tray with aluminum foil, and coat with baking spray (e.g. Pam)

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • For each chicken breast, drain off excess marinade, dip into the egg mixture, coat thoroughly with breadcrumbs, and place onto the baking tray.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • Bake the chicken at 375°F for approximately 30 minutes. Start checking for doneness around the 25 minute mark. If your chicken breasts are big and/or thick, they will need additional cooking time.

    How to make Panko-crusted Pineapple Teriyaki Chicken Breasts

  • To serve, slice the chicken and drizzle with the teriyaki sauce. Top with crushed pineapple, if desired.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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