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Teriyaki Chicken with Pineapple Salsa

Teriyaki Chicken with Pineapple Salsa

Get ready to tantalize your taste buds with this incredible Teriyaki Chicken with Pineapple Salsa recipe! This dish is a perfect weeknight meal solution, offering a delightful balance of sweet, savory, and tangy flavors that will leave you wanting more. It's a quick, easy, and incredibly satisfying way to elevate your dinner routine.
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Prep Time 15 minutes
Cook Time 7 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Chicken Ingredients
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1/4 cup soy sauce low sodium preferred
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch optional, for thickening sauce
  • 1/4 cup water if using cornstarch
Pineapple Salsa Ingredients
  • 1 cup fresh pineapple finely diced
  • 1/2 red bell pepper finely diced
  • 1/4 red onion finely diced
  • 1-2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice
  • Pinch salt

Equipment

  • Medium Bowl
  • Small Bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, grated ginger, and minced garlic. Add the chicken pieces to the bowl and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes at room temperature, or for up to 4 hours in the refrigerator.
    1/4 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic
  2. While the chicken marinates, combine the diced pineapple, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and a pinch of salt in a small bowl. Stir gently to combine and set aside.
    1 cup fresh pineapple, 1/2 red bell pepper, 1/4 red onion, 1-2 tablespoons fresh cilantro, 1 tablespoon lime juice, Pinch salt
  3. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces (discarding excess marinade) in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
    1 tablespoon sesame oil, 1.5 lbs boneless, skinless chicken thighs or breasts
  4. If you prefer a thicker teriyaki sauce, whisk the cornstarch with the 1/4 cup of water in a small bowl until smooth. Pour this mixture into the skillet with the chicken and stir continuously until the sauce thickens, about 1-2 minutes.
    1 tablespoon cornstarch, 1/4 cup water
  5. Serve the Teriyaki Chicken warm, topped generously with the fresh Pineapple Salsa. It pairs wonderfully with steamed rice, quinoa, or your favorite roasted vegetables.
    1.5 lbs boneless, skinless chicken thighs or breasts

Notes

Store cooked chicken and salsa separately. Chicken lasts 3-4 days in the fridge. Salsa lasts 2-3 days in the fridge. Chicken can be frozen for 2-3 months, but not the salsa. Reheat chicken gently, serve with fresh salsa.