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Tropical Teriyaki Chicken with Pineapple

Tropical Teriyaki Chicken with Pineapple

A vibrant and flavorful dish that brings the taste of the tropics right to your kitchen, offering a quick and delicious meal solution perfect for busy weeknights. This recipe is incredibly useful for anyone seeking a healthy, flavorful, yet simple dinner that the whole family will adore.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Asian-inspired, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 (20-ounce) can pineapple chunks in juice, undrained
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
  • 1 red bell pepper, seeded and chopped
  • 1/2 yellow onion, chopped
  • 1 tablespoon vegetable oil (for sautéing)
  • Cooked rice, for serving
  • Optional garnishes: sesame seeds, sliced green onions, chopped cilantro

Equipment

  • Medium Bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
    1/2 cup low-sodium soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped red bell pepper and yellow onion and sauté for 3-4 minutes until they begin to soften.
    1 tablespoon vegetable oil (for sautéing), 1 red bell pepper, seeded and chopped, 1/2 yellow onion, chopped
  3. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
    1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  4. Pour the prepared teriyaki sauce over the chicken and vegetables. Add the undrained pineapple chunks to the skillet. Stir well to combine everything.
    1 (20-ounce) can pineapple chunks in juice, undrained
  5. Bring the mixture to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
    1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
  6. Cook for another minute to ensure the sauce is heated through. Serve the Tropical Teriyaki Chicken with Pineapple hot over your favorite cooked rice. Garnish with sesame seeds, sliced green onions, or chopped cilantro, if desired, for an extra burst of flavor and color.
    Cooked rice, for serving, Optional garnishes: sesame seeds, sliced green onions, chopped cilantro

Notes

Leftovers can be stored for up to 3-4 days in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave. Can be frozen for up to 2-3 months.