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Tropical Teriyaki Chicken with Pineapple

Tropical Teriyaki Chicken with Pineapple

Tropical Teriyaki Chicken with Pineapple is your new go-to weeknight meal, offering a vibrant explosion of sweet and savory flavors that transport your taste buds straight to paradise. This recipe is incredibly useful for busy individuals and families seeking a quick, delicious, and healthy meal that’s far superior to takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time (Optional) 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-inspired, Tropical
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
Teriyaki Sauce Ingredients
  • 1/2 cup pineapple juice from canned pineapple or fresh
  • 1/4 cup soy sauce low sodium if preferred
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon sesame oil
Vegetables and Pineapple
  • 1 cup fresh pineapple chunks or drained canned pineapple chunks
  • 1 red bell pepper seeded and chopped
  • 1/2 red onion sliced
Thickener
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For Serving
  • 1 tablespoon cooking oil like vegetable or canola oil
Optional Garnish
  • toasted sesame seeds
  • chopped green onions
  • cooked rice for serving

Equipment

  • Medium Bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. Set aside.
    1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 tablespoon sesame oil
  2. If you have time, you can marinate the chicken pieces in about half of the teriyaki sauce mixture for at least 15-30 minutes. This step is optional but will enhance the flavor.
    1.5 lbs boneless, skinless chicken thighs or breasts
  3. Heat 1 tablespoon of cooking oil (like vegetable or canola oil) in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes, working in batches if necessary to avoid overcrowding the pan.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1 tablespoon cooking oil
  4. Once the chicken is cooked, add the chopped red bell pepper and sliced red onion to the skillet. Stir-fry for 2-3 minutes until they are slightly tender-crisp. Then, add the fresh pineapple chunks and cook for another minute, allowing them to warm through.
    1 cup fresh pineapple chunks, 1 red bell pepper, 1/2 red onion
  5. Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Bring the sauce to a simmer.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup fresh pineapple chunks, 1 red bell pepper, 1/2 red onion
  6. While the sauce is simmering, give the cornstarch slurry (cornstarch mixed with water) a quick stir. Gradually pour it into the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
    1 tablespoon cornstarch
  7. Remove from heat. Garnish with toasted sesame seeds and chopped green onions, if using. Serve immediately over cooked rice for a complete and satisfying meal.
    toasted sesame seeds, chopped green onions, cooked rice

Notes

This recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results.