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Teriyaki Pineapple Chicken

Teriyaki Pineapple Chicken

A quick, flavorful, and crowd-pleasing meal that brings a taste of the tropics right to your kitchen! This dish perfectly balances sweet pineapple with savory teriyaki, making it an instant family favorite and a weeknight lifesaver.
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Prep Time 10 minutes
Cook Time 20 minutes
Active Cooking Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup fresh pineapple chunks (or canned pineapple chunks, drained)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame oil (for cooking)
  • Optional garnishes: toasted sesame seeds, chopped green onions, extra pineapple chunks

Equipment

  • Medium Bowl
  • Small cup or 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. Set aside.
    1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, minced
  2. In a small separate cup or bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the sauce at the end.
    1 tablespoon cornstarch, 2 tablespoons water
  3. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding the pan). Cook for about 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
    1 tablespoon sesame oil (for cooking), 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  4. Add the pineapple chunks to the same skillet. Cook for 2-3 minutes until they begin to caramelize slightly and release some of their juice.
    1 cup fresh pineapple chunks (or canned pineapple chunks, drained)
  5. Pour the prepared teriyaki sauce into the skillet with the pineapple. Bring the sauce to a simmer.
  6. Give the cornstarch slurry a quick whisk and slowly pour it into the simmering sauce while stirring constantly. Continue to cook and stir until the sauce has thickened to your desired consistency, about 1-2 minutes.
    1 tablespoon cornstarch, 2 tablespoons water
  7. Add the cooked chicken back into the skillet with the thickened teriyaki pineapple sauce. Toss gently to coat the chicken evenly.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  8. Serve the Teriyaki Pineapple Chicken immediately. Garnish with toasted sesame seeds, chopped green onions, and extra pineapple chunks if desired. This dish is fantastic served over steamed rice, quinoa, or with your favorite stir-fried vegetables.
    Optional garnishes: toasted sesame seeds, chopped green onions, extra pineapple chunks

Notes

For optimal freshness, allow the Teriyaki Pineapple Chicken to cool completely before storing. Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. Reheat on stovetop in a skillet over medium heat, or in the microwave.