Pan-Fried Pineapple Teriyaki Chicken Wings
The sweet, bold island flavors of the pineapple teriyaki sauce perfectly compliment the tender, crisp chicken wings.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
These pan-fried pineapple teriyaki chicken wings strike that perfect balance between sweet, savory, and crispy. The wings are cooked until golden and juicy, then coated in a glossy teriyaki glaze with bursts of fresh pineapple for brightness and contrast. They’re the kind of appetizer that disappears fast—easy enough for a casual weeknight, but special enough for game day or entertaining. If you’re building a crowd-pleasing menu, serve these alongside my sweet chili wings or these cheesy potato skins for an unforgettable spread.
Why You’ll Love This Recipe
- Sweet and savory – Pineapple and teriyaki deliver a perfect balance of flavors.
- Crispy yet juicy – Pan-frying locks in texture without deep frying.
- Easy to make – Simple ingredients, big payoff.
Key Ingredients in This Recipe
- Chicken wings – You can serve a lot of people cheaply with chicken wings. They are such an inexpensive cut of meat. While there isn’t much meat on chicken wings, the flavor of the skin more than makes up for the small amount of meat! I recommend planning about 4 wings per person as an appetizer.
- Pineapple – While I like using fresh pineapple in this recipe, canned pineapple can be substituted in a pinch.
- Mirin – Mirin is a type of Japanese rice wine used as a seasoning. It can be found at an Asian market or online. If you cannot locate it then a dry white wine, such as Chardonnay, can be substituted.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Chicken wings: Use drumettes or boneless wings if preferred.
- Pineapple: Swap with mandarin segments or mango for a different fruity note.
- Teriyaki sauce: Substitute with homemade teriyaki or hoisin-based glaze.
- Heat: Add sriracha or chili flakes for extra spice.
- Garnish: Replace green onions with cilantro or sesame seeds.
Pro Tip
Pat the wings dry before cooking — this ensures they crisp up quickly and brown beautifully without steaming.
How to Make Pineapple Teriyaki Chicken Wings (Step-by-Step)
- Make the teriyaki sauce. Heat a medium saucepan over medium heat, add butter and allow to melt. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the soy sauce, sake, mirin, and pineapple juice, whisking to combine.
- Thicken the sauce. Bring the mixture to a boil then let simmer until thickened, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of water. Whisk in the cornstarch to the sauce and return to a simmer until the sauce coats the back of a spoon.
- Season wings. Preheat oven to 400ºF. Trim an excess fat from the wings and discard. In a large mixing bowl toss the chicken wings with the olive oil and sesame oil then season with salt and pepper.
- Sear the wings. Heat a large cast-iron skillet over medium heat. Add the chicken wings and sear until they are golden brown and lightly charred on all sides, about 15 minutes. Depending on the size of the skillet you may have to work in batches.
- Bake the wings. Arrange the chicken on a baking sheet in a single layer and bake until the chicken is cooked through, about 15 minutes.
- Assemble and serve. In a large mixing bowl toss the grilled chicken with about 1 cup of the sauce mixture and the pineapple. Serve garnished with sesame seeds and green onion.
How to Serve Teriyaki Chicken Wings
- Dippers: Serve with extra teriyaki sauce and pineapple slices.
- Side: Pair with steamed rice or an Asian slaw.
- Garnish: Sprinkle with sesame seeds or sliced green onions.
How to Serve Teriyaki Chicken Wings
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked wings for up to 2 months; thaw before reheating.
- Reheating: Warm in the oven or air fryer to re-crisp the skin.
FAQ – Frequently Asked Questions
Can I bake these pan-fried pineapple teriyaki chicken wings instead?
Yes. Bake at 425°F until cooked through, then brush with teriyaki glaze.
How do I make the teriyaki sauce sweeter?
Add a touch of honey or brown sugar to taste once the sauce simmers.
Can I use pineapple juice instead of chunks?
Yes! Reduce the amount slightly so the sauce doesn’t become too thin.
Are these pan-fried pineapple teriyaki chicken wings spicy?
They’re mild by default, but you can add chili flakes or hot sauce for heat.
Can I make this pan-fried pineapple teriyaki chicken wings ahead of time?
Yes, cook and glaze wings ahead, then reheat before serving.
Other Recipes to Try
If your whole squad loved these wings, check out these Asian-inspired recipes:
- Crispy Teriyaki Chicken Salad
- Sweet and Spicy Teriyaki Salmon Lettuce Wraps
- Garlic Soy Chicken Wings with Herbs and Peanuts
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pan-Fried Pineapple Teriyaki Chicken Wings
Rate this Recipe
Ingredients:
- 4 tablespoons unsalted butter
- 4 cloves garlic, chopped
- 2 teaspoons freshly ground ginger
- ½ cup soy sauce
- 1/3 cup sake
- ¼ cup mirin
- ½ cup pineapple juice
- 1 tablespoon cornstarch
- 3 pounds chicken wings
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons toasted sesame oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup diced pineapple
- ½ teaspoon sesame seeds
- ¼ cup sliced green onions, for garnish
Instructions:
- Heat a medium saucepan over medium heat, add butter and allow to melt. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the soy sauce, sake, mirin, and pineapple juice, whisking to combine.
- Bring the mixture to a boil then let simmer until thickened, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of water. Whisk in the cornstarch to the sauce and return to a simmer until the sauce coats the back of a spoon.
- Preheat oven to 400ºF (200ºC). Trim an excess fat from the wings and discard. In a large mixing bowl toss the chicken wings with the olive oil and sesame oil then season with salt and pepper.
- Heat a large cast-iron skillet over medium heat. Add the chicken wings and sear until they are golden brown and lightly charred on all sides, about 15 minutes. Depending on the size of the skillet you may have to work in batches.
- Arrange the chicken on a baking sheet in a single layer and bake until the chicken is cooked through, about 15 minutes.
- In a large mixing bowl toss the grilled chicken with about 1 cup of the sauce mixture and the pineapple. Serve garnished with sesame seeds and green onion.
Notes:
Pat the wings dry before cooking — this ensures they crisp up quickly and brown beautifully without steaming.
Nutrition:
Calories: 696kcal | Carbohydrates: 19g | Protein: 38g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1872mg | Potassium: 452mg | Fiber: 1g | Sugar: 9g | Vitamin A: 696IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 3mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?