1-First Step: Prepare the cornstarch slurry. Whisk the cornstarch and 1 tablespoon water into a smooth, milky slurry. This prevents lumps and is key for the thick teriyaki sauce. For gluten-free, arrowroot works the same way. Set aside while you gather other items.

2-Second Step: Combine sauce ingredients on the stovetop. In a small saucepan over low heat, add the slurry, 1/4 cup brown sugar, 2 tablespoons honey, 1/2 cup soy sauce, 1/4 cup apple cider vinegar, minced garlic, ginger, and black pepper. Whisk occasionally as it warms, about 3-5 minutes. Low heat builds flavor without scorching sugars. Taste and adjust if needed for low-sodium diets.

3-Third Step: Boil and thicken the sauce. Increase heat to bring the mixture to a boil. Once boiling, stop whisking and let it bubble for exactly 2 minutes. It will thicken to coat the back of a spoon, slightly thicker than maple syrup. This is your sticky glaze magic. Vegan? Use agave here. Turn off heat immediately to avoid over-thickening.

4-Fourth Step: Cool the sauce. Let it sit for at least 10 minutes off the heat. It thickens more as it cools, perfect for coating. Prep ahead tip: Refrigerate up to 1 day. This step makes the teriyaki pineapple chicken with coconut rice pairing even easier.

5-Fifth Step: Preheat and prep the baking dish. Set oven to 400°F (204°C). Lightly grease a 2-3 quart baking dish. This temperature browns the chicken while keeping it juicy. For busy cooks, line with foil for easy cleanup.

6-Sixth Step: Arrange chicken and pineapple. Pat the 4 chicken breasts dry with paper towels, helping sauce stick. Place in the dish, scatter 1 cup pineapple chunks around and on top. Dry chicken absorbs marinade better, leading to flavorful oven-baked teriyaki pineapple chicken.

7-Seventh Step: Coat with sauce. Pour the cooled sauce over everything, turning chicken to coat evenly. Spoon extra over pineapple. The sticky glaze will caramelize beautifully. For marinated chicken lovers, let sit 15 minutes here.

8-Eighth Step: Bake uncovered. Place in oven for 30-32 minutes, until chicken hits 165°F (74°C) internally. At 25 minutes, optionally cut into chunks for more sauce absorption and faster finish. Uncovered baking reduces sauce for glossy results. Check early for thighs, which cook quicker.

9-Final Step: Garnish and serve. Remove from oven, rest 5 minutes. Top with chopped scallions and sesame seeds. Pair with coconut rice: simply heat canned coconut milk with cooked rice for creamy side. Or try steamed veggies or quinoa. Slice and enjoy your easy pineapple teriyaki chicken for weeknight dinner.