Pineapple Teriyaki Chicken Wings: Sweet, Sticky, and Perfectly Glazed

There’s something magical about a plate of pineapple teriyaki chicken wings hitting the table. The first time I served these at a summer cookout, I watched my friends fall silent as they reached for second helpings. The glaze was glossy and sweet, with just enough savory depth to keep you reaching for another bite. If you’ve ever craved that balance of tropical pineapple brightness and rich teriyaki umami, you’re in for a treat. These wings are the perfect combination of crowd-pleasing flavor and simple preparation that fits perfectly into your busy schedule.

What Are Pineapple Teriyaki Chicken Wings?

Pineapple teriyaki chicken wings are a fusion of Japanese-inspired teriyaki sauce and tropical pineapple sweetness. Teriyaki sauce brings soy sauce, garlic, and ginger to the party, while pineapple juice adds a bright acidity that tenderizes the meat and gives the glaze its signature tang. When you bake or grill the wings, the sugars in the pineapple caramelize, creating a sticky coating that clings to every crisp edge. The result is a sweet-and-savory flavor bomb that feels like a backyard barbecue meets a Hawaiian luau.

Key Ingredients & Their Roles

Chicken Wings

• 2 pounds chicken wings, split into drumettes and wingettes

Marinade and Sauce

• 1 cup pineapple juice (fresh or canned)
• ½ cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar or mirin
• 1 tablespoon cornstarch (for thickening)
• 1 tablespoon sesame oil

Finishing Touches

• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds

Every ingredient plays a role: pineapple juice softens the chicken and adds fruity notes, soy sauce gives savory balance, and honey creates that lacquered glaze. The sesame oil and green onions finish everything with an aromatic lift.

Equipment & Prep Tips

Tools You’ll Need

A wire rack helps your wings cook evenly in the oven. If you’re grilling, set up indirect heat to avoid flare-ups. An air fryer works beautifully if you’re short on time. A digital thermometer ensures your wings reach 165°F, which is crucial for food safety.

Preparation Steps

Pat your wings completely dry with paper towels—this is key to achieving a crispy skin. Marinate them in a sealed bag or container for at least 30 minutes, but overnight is even better for a deeper flavor. Reserve a portion of the marinade to turn into your glaze so you’re not using sauce that touched raw chicken.

How to Cook: Methods & Step-by-Step Instructions

Baking Method

Preheat your oven to 400°F and line a baking sheet with foil. Place a wire rack on top, arrange your wings, and bake for about 40 minutes, flipping halfway through. While they bake, simmer your reserved marinade with cornstarch until it thickens into a glossy glaze. Toss the baked wings in the glaze, then return them to the oven for 5 more minutes to caramelize.

Grilling Method

Preheat your grill to medium-high. Cook the wings over indirect heat for 20–25 minutes, turning occasionally. During the last few minutes, brush on the glaze over direct heat for that signature charred finish.

Air Fryer Method

Cook the wings at 380°F for 20–22 minutes, shaking the basket halfway. After air frying, toss them in your warm glaze.

Dietary Variations

If you’re cooking for different diets, there’s no need to skip pineapple teriyaki chicken wings. For a gluten-free version, substitute tamari or certified gluten-free soy sauce. To reduce calories, use less sugar or swap honey for a low-calorie sweetener and bake instead of frying. For a halal option, simply ensure your chicken is halal-certified and check that your soy sauce contains no alcohol-based mirin. Vegans can swap the wings for crispy tofu cubes or cauliflower florets and follow the same glaze method for a plant-based appetizer.

Flavor Variations & Add-On Ideas

You can adjust the heat by adding chilli flakes, sriracha, or jalapeños to your glaze for a sweet-and-spicy kick. For a smoky depth, sprinkle smoked paprika or finish the wings on a charcoal grill. Want to mix up the fruit profile? Add a splash of orange juice or small mango chunks to the glaze for a tropical twist. Garnish with sesame seeds or chopped nuts for extra texture.

Serving Suggestions & Pairings

These wings shine as a party appetizer, but they can also headline a casual dinner. Serve them alongside coconut rice, Asian slaw, or grilled vegetables for a balanced plate. For game day, pair them with ranch or blue cheese dip and plenty of napkins. A cold beer or sparkling pineapple mocktail makes a refreshing match.

Storage, Reheating, & Leftovers

Store leftover wings in an airtight container in the fridge for up to three days. For the freezer, wrap them tightly and store for up to two months—keep the glaze separate if possible to prevent sogginess. Reheat in a 375°F oven or an air fryer to bring back their crispy edges. Microwaving works in a pinch, but it can make the skin less crisp.

Sticky, glossy, and bursting with flavor, pineapple teriyaki chicken wings are the ultimate way to turn an ordinary dinner or party into something special. Whether you bake, grill, or air fry, these wings deliver tropical sweetness and savoury depth in every bite. Try a variation or two, and you’ll see why this recipe has become a favourite for gatherings big and small.

FAQ

Can I use frozen chicken wings for pineapple teriyaki chicken wings?

Yes — you can, but you’ll need to thaw them first for even cooking. Once thawed, pat them dry so the skin can crisp better. If you cook them from frozen, expect longer cook times and less crispy skin.

How long should I marinate the wings for the best flavor?

Marinating for at least 30 minutes gives flavor a boost, but letting them sit for 4 hours or overnight really deepens the taste. Remember: reserve some marinade (uncooked) for your glaze or sauce.

What internal temperature should wings reach to be safe?

Your wings should hit 165°F (74°C) inside to be safe. Use a meat thermometer in the thickest part without touching the bone. That ensures fully cooked wings that are juicy, not pink.

How do I get extra crispy skin on my wings?

Dry the wings very well before cooking and avoid overcrowding. If baking, use a wire rack so air circulates. Air-frying or grilling over high heat at the end will help crisp up skin. Brushing with sauce late in cooking keeps the glaze sticky without making skin soggy.

Can I make the pineapple teriyaki sauce ahead of time?

Absolutely. You can prepare the sauce a day ahead and store it in the fridge. Reheat gently when ready to glaze the wings, stirring or simmering so the sugars caramelize nicely.

Pineapple Teriyaki Chicken Wings

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• Author: Maha Al-Sayed
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

Sweet, sticky pineapple teriyaki chicken wings baked, grilled, or air-fried to perfection. Juicy chicken meets tropical pineapple and savory teriyaki for a crowd-pleasing appetizer or main dish.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken wings (split into drumettes and wingettes)

• 1 cup pineapple juice (fresh or canned)

• ½ cup low-sodium soy sauce

• 3 tbsp brown sugar

• 2 tbsp honey

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp rice vinegar or mirin

• 1 tbsp cornstarch (for thickening)

• 1 tbsp sesame oil

• 2 tbsp chopped green onions (for garnish)

• 1 tbsp sesame seeds (for garnish)

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Instructions

• Pat chicken wings dry with paper towels.

• In a bowl, whisk pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve ½ cup for the glaze.

• Marinate wings in the remaining sauce for at least 30 minutes (up to overnight).

• Preheat oven to 400°F. Arrange wings on a wire rack over a foil-lined baking sheet. Bake for 40 minutes, flipping halfway.

• Meanwhile, simmer the reserved sauce with cornstarch over medium heat until thickened.

• Toss baked wings in the glaze, then return to the oven for 5 minutes to caramelize.

• Garnish with sesame seeds and green onions before serving.

Notes

For grilling, cook over indirect heat for 20–25 minutes, brushing on glaze at the end.

For air frying, cook at 380°F for 20–22 minutes, shaking halfway.

Reserve marinade before adding raw chicken to avoid cross-contamination.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baking / Grilling / Air Frying
• Cuisine: Fusion / Asian-Inspired

Nutrition

• Serving Size: 4–5 wings (approx. 1/4 of recipe)
• Calories: ~320 kcal
• Sugar: ~12 g
• Sodium: ~780 mg
• Fat: ~17 g
• Saturated Fat: ~4 g
• Unsaturated Fat: ~11 g
• Trans Fat: 0 g
• Carbohydrates: ~18 g
• Fiber: ~0 g
• Protein: ~22 g
• Cholesterol: ~95 mg