Sticky Pineapple Teriyaki Chicken Wings

Pineapple teriyaki chicken wings bake until the skin turns golden, then get tossed in a sticky homemade glaze made with soy sauce, brown sugar, honey, garlic, ginger and juicy pineapple chunks. Sesame seeds and sliced green onions finish the pan. If you love this sweet-savory mix, also try these teriyaki chicken and pineapple foil packets and this Hawaiian chicken rice bowl.

Why You’ll Love These Pineapple Teriyaki Chicken Wings

• Sticky homemade glaze: soy sauce, brown sugar, honey, garlic and ginger reduce into a glossy sauce that clings to every wing.
• Baked, not fried: a hot oven crisps the skin without a pot of oil.
• Pineapple in the pan: drained pineapple chunks warm in the glaze and caramelize around the wings.
• Party-ready: one sheet pan feeds a crowd as an appetizer or a casual dinner.
• Everyday ingredients: a saucepan, a sheet pan and pantry staples are all you need.

Ingredients for Pineapple Teriyaki Chicken Wings

For the wings

• 3 lb chicken wings, separated into drumettes and flats
• 1 tablespoon vegetable oil or other neutral oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)

For the pineapple teriyaki glaze

• 1 cup pineapple chunks, drained (reserve 1/4 cup of the juice)
• 1/2 cup low sodium soy sauce
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 teaspoon toasted sesame oil (optional)

For serving

• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Ingredient Notes

• Wings: use split party wings (drumettes and flats). Pat them very dry so the skin can crisp in the oven. Whole wings can be split at home; discard the tips.
• Pineapple: well-drained canned chunks keep their shape in the glaze. Fresh pineapple works too; add 1/4 cup water if you have no juice to reserve.
• Soy sauce: low sodium keeps the glaze from tasting too salty once it reduces and clings to the wings.
• Cornstarch slurry: this is what makes the glaze thick enough to coat the wings.
• Honey and brown sugar: honey adds shine, and brown sugar gives the glaze a deeper caramel flavor.

How to Make Pineapple Teriyaki Chicken Wings

1. Heat the oven: preheat to 400°F. Line a large sheet pan with foil and set a wire rack on top if you have one. Lightly oil the rack or the pan.
2. Season the wings: pat the wings dry with paper towels. Toss with the oil, salt, pepper and garlic powder. Arrange in a single layer without crowding.
3. Bake: roast for 40 to 45 minutes, flipping once halfway through, until the skin is golden and the thickest piece reaches 165°F.
4. Make the glaze: while the wings bake, add the soy sauce, brown sugar, honey, rice vinegar, reserved pineapple juice, garlic and ginger to a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Stir in the cornstarch slurry and cook 1 to 2 minutes, until the sauce is thick and glossy. Stir in the sesame oil if using, then fold in the pineapple chunks.
5. Glaze and finish: transfer the baked wings to a large bowl, pour over most of the glaze and toss to coat. Return the wings and pineapple to the pan and bake 8 to 10 minutes more, until the glaze looks sticky and caramelized. Broil for 1 to 2 minutes at the end if you want extra color, watching closely so the sugar does not burn.
6. Serve: sprinkle with sesame seeds and green onions. Spoon any remaining glaze from the pan over the top.

Hands-on time is about 15 minutes, bake time about 50 to 55 minutes. The recipe serves 6 as an appetizer or 4 as a main dish.

Tips for the Best Pineapple Teriyaki Chicken Wings

• Dry the wings well: surface moisture steams the skin. A thorough pat-dry is the simple step that helps them brown.
• Use a rack if you can: air moving under the wings helps the skin crisp on all sides. If you skip the rack, flip carefully so the bottoms brown too.
• Check the temperature: chicken wings are done at 165°F in the thickest part, not touching the bone. For a clear doneness chart, see the safe minimum internal temperatures.
• Watch the broiler: the glaze has sugar, so it can go from glossy to burnt in seconds. Stay by the oven.
• For extra-crisp skin: toss the dried wings with 1 teaspoon baking powder before they go in the oven.

What to Serve With Pineapple Teriyaki Chicken Wings

Steamed rice soaks up the extra glaze, and a simple cabbage slaw cuts the sweetness. They also sit well next to cheesy garlic chicken wraps on a casual spread, or with garlic butter baby potatoes. For a cozy bowl on the side, try this easy creamy potato soup.

Variations

• Spicy: add 1/2 teaspoon red pepper flakes or a spoon of chili sauce to the glaze.
• Extra pineapple: scatter more drained chunks on the pan for the last 10 minutes so you get a piece with every wing.
• Air fryer: cook the seasoned wings at 380°F for 20 to 25 minutes, shaking once, then toss with the glaze and cook 3 to 4 minutes more.
• No honey: replace the honey with an extra 2 tablespoons packed brown sugar.
• Drumsticks: the same glaze works on chicken drumsticks; add 5 to 10 minutes to the first bake and confirm 165°F.

Storage

Store leftover pineapple teriyaki chicken wings in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on a foil-lined pan at 375°F for 10 to 12 minutes so the skin can tighten up again. For freezing, cool completely, wrap well and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. For leftover safety timelines, see the USDA leftovers and food safety guidance.

FAQ

Can I make pineapple teriyaki chicken wings with frozen wings?

Thaw the wings completely in the refrigerator first, then pat them very dry. Extra moisture keeps the skin from browning and waters down the glaze.

How do I keep pineapple teriyaki chicken wings crispy?

Bake them on a rack, glaze only for the last 8 to 10 minutes, and reheat in the oven, not the microwave.

Can I make the pineapple teriyaki glaze ahead?

Yes. Cook the glaze without the pineapple, cool, and refrigerate up to 3 days. Warm it gently, loosen with a splash of water if needed, then stir in the pineapple before tossing with the wings.

What internal temperature should pineapple teriyaki chicken wings reach?

Cook them until the thickest part of a drumette or flat reaches 165°F, not touching the bone.

Can I use fresh pineapple in pineapple teriyaki chicken wings?

Yes. Cut it into bite-size chunks and use 1/4 cup water or unsweetened pineapple juice in the saucepan so the glaze can thicken.