Ingredients
Equipment
Method
- In a medium bowl, combine the cut chicken pieces with 1/4 cup of the teriyaki sauce, soy sauce, honey or brown sugar, rice vinegar, grated ginger, and minced garlic. Stir well to ensure all the chicken is coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator. If marinating in the fridge, bring it back to room temperature for about 15 minutes before cooking.1.5 pounds boneless, skinless chicken thighs or breasts, 1/2 cup low-sodium teriyaki sauce, 2 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic
- While the chicken is marinating, in a small bowl, whisk together the cornstarch and water until smooth. Set aside. This will be used to thicken the teriyaki sauce for that delightful glossy finish.1 tablespoon cornstarch, 2 tablespoons water
- Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until nicely browned and mostly cooked through. Remove the chicken from the skillet and set it aside on a plate.1 tablespoon olive oil or vegetable oil, 1.5 pounds boneless, skinless chicken thighs or breasts
- Add the fresh or drained canned pineapple chunks to the same skillet. Cook for 2-3 minutes, stirring occasionally, until they are lightly caramelized and slightly softened. If using fresh pineapple, this caramelization really brings out its natural sweetness.1 cup fresh pineapple chunks
- Pour the remaining 1/4 cup teriyaki sauce into the skillet with the pineapple. Bring to a simmer.1/2 cup low-sodium teriyaki sauce, 1 cup fresh pineapple chunks
- Re-whisk the cornstarch and water mixture, then slowly pour it into the simmering sauce while stirring continuously. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes.1 tablespoon cornstarch, 2 tablespoons water, 1/2 cup low-sodium teriyaki sauce
- Return the seared chicken to the skillet with the thickened teriyaki sauce and pineapple. Stir to coat everything evenly. Cook for another 2-3 minutes, allowing the chicken to heat through and absorb the delicious sauce.1.5 pounds boneless, skinless chicken thighs or breasts, 1/2 cup low-sodium teriyaki sauce, 1 cup fresh pineapple chunks
- Serve the Teriyaki Pineapple Chicken hot, ideally over steamed rice. Garnish with toasted sesame seeds, sliced green onions, or red bell pepper slices for a burst of color and extra flavor.toasted sesame seeds, sliced green onions, red bell pepper slices
Notes
Properly storing your Teriyaki Pineapple Chicken ensures you can enjoy its delicious flavors for days to come.
- Refrigeration: Allow the cooked chicken and sauce to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze individual portions or the entire batch. Place cooled chicken in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen Teriyaki Pineapple Chicken will maintain its best quality for up to 2-3 months.
- Reheating Methods:
- Stovetop: The best way to reheat is in a skillet over medium heat. Add a tablespoon of water or broth if the sauce seems too thick, and stir until heated through. This method helps preserve the texture of the chicken and sauce.
- Microwave: For a quicker reheat, place a portion in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warm. Stir halfway through for even heating.
- Oven: You can also reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, covered with foil, until heated through.