Teriyaki Chicken with Pineapple Recipe
If you love sweet and savory flavors, get excited—this Teriyaki Chicken with Pineapple is about to become your go-to weeknight dinner! Imagine juicy chicken simmered in a glossy, homemade teriyaki sauce that’s kissed with fresh ginger and a splash of pineapple juice, then tossed with golden pineapple chunks. Every bite bursts with tangy-sweet notes, balanced beautifully with salty soy and that tender chicken. It’s a total crowd-pleaser that brings restaurant-quality flavor right to your kitchen, and best of all, it comes together in under 30 minutes!
Ingredients You’ll Need
Part of the beauty of this recipe is just how simple—but essential—every ingredient is. Each one brings major flavor, texture, or color to the Teriyaki Chicken with Pineapple. Even the garnishes play a key role, so let’s break down why you need every single item on this list!
- Boneless skinless chicken thighs (1 ½ lbs): Thighs stay juicy and soak up those teriyaki flavors perfectly, holding their own against the sweetness of pineapple.
- Vegetable oil (1 tablespoon): You just need a touch to help brown and caramelize the chicken.
- Canned pineapple chunks, with juice (1 cup & juice reserved): The star ingredient—sweet, tangy, and a key to that addictively tropical twist.
- Low-sodium soy sauce (1/3 cup): Delivers salty depth, balancing the sweetness and creating a savory backbone for the sauce.
- Pineapple juice from the can (1/4 cup): Intensifies the pineapple flavor and helps sweeten the teriyaki.
- Brown sugar (3 tablespoons): Adds a rich, molasses sweetness and helps the sauce get syrupy and glossy.
- Rice vinegar (2 tablespoons): A splash of acidity keeps the flavors lively and layered.
- Honey (1 tablespoon): Brings a floral sweetness and glossy finish to the sauce.
- Cornstarch mixed with water (2 teaspoons + 2 tablespoons water): This quick slurry thickens your sauce in minutes, so it clings to every bite.
- Garlic cloves, minced (2): Lends savory depth and a gentle kick to the sauce.
- Fresh ginger, grated (1 teaspoon): Adds warmth, brightness, and that signature teriyaki zing.
- Green onions, sliced (for garnish): Sprinkle on top for fresh, peppery crunch and a pop of color.
- Sesame seeds (for garnish): Deliver nutty flavor and a little texture in every mouthful.
- Cooked white rice (for serving): The perfect base to catch all that lush sauce!
How to Make Teriyaki Chicken with Pineapple
Step 1: Whisk Together the Teriyaki Sauce
In a medium bowl, combine the low-sodium soy sauce, reserved pineapple juice, brown sugar, rice vinegar, honey, minced garlic, and grated ginger. Give it a good whisk. This homemade sauce smells incredible and comes together in moments, much more flavorful than anything from a jar!
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken thighs and cook, stirring occasionally, until nicely browned and cooked through—about 6 to 8 minutes. The chicken should be golden on the edges but still tender in the center.
Step 3: Add Sauce and Pineapple
Pour the teriyaki sauce over the browned chicken and bring everything to a gentle simmer. Immediately stir in the juicy pineapple chunks. Let the magic happen for another 2 to 3 minutes—this quick simmer helps all those savory and sweet flavors fuse together beautifully.
Step 4: Thicken the Sauce
Stir the cornstarch slurry (just whisk together the cornstarch and water first) into the skillet. As you combine everything, you’ll see the sauce turn from thin and bubbly to thick, glossy, and irresistible—this usually takes just 1 to 2 minutes.
Step 5: Finish and Serve
Take the pan off the heat. Spoon your glistening Teriyaki Chicken with Pineapple over bowls of fluffy white rice. Don’t skip the juices! Garnish with sliced green onions and sprinkle with sesame seeds for extra texture and color. That’s it—dinner is served!
How to Serve Teriyaki Chicken with Pineapple
Garnishes
Never underestimate the power of a great garnish! A flurry of green onions adds freshness and a mild, peppery bite to your Teriyaki Chicken with Pineapple, while toasted sesame seeds bring a little crunch and a gorgeous finishing touch. Feel free to toss on a pinch of red pepper flakes if you like things a little spicy.
Side Dishes
This dish is dreamy over hot, steamed white rice—each grain soaks up that sweet-savory pineapple teriyaki sauce perfectly. If you want to round things out, try serving it alongside sautéed sugar snap peas, steamed broccoli, or a crisp Asian slaw. The freshness of quick-cooked veggies is a great counterpart to the rich chicken.
Creative Ways to Present
Make this Teriyaki Chicken with Pineapple extra fun by serving it in hollowed-out pineapple halves for a tropical, dinner-party vibe! Or, tuck the mixture into lettuce wraps for a light and fresh appetizer. For meal prep, layer the chicken, sauce, and rice into individual bowls for grab-and-go lunches that stay flavorful all week.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken with Pineapple keeps beautifully in an airtight container in the fridge for up to three days. The flavors only deepen as it sits—perfect for quick lunches or another easy dinner.
Freezing
You can absolutely freeze cooled portions of this dish. Just pack in airtight containers and freeze for up to three months. When you’re ready to use, thaw in the refrigerator overnight so the texture stays tender and delicious.
Reheating
Reheat Teriyaki Chicken with Pineapple gently on the stovetop over medium heat, adding a splash of water or extra pineapple juice if the sauce thickened up too much. You can also microwave individual portions—just cover them to keep the chicken from drying out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work just fine—just keep an eye on the cooking time so it stays tender and doesn’t dry out. Thighs tend to be juicier and more forgiving, but both options are delicious for Teriyaki Chicken with Pineapple.
Is this recipe gluten-free?
This recipe can easily be made gluten-free simply by swapping in tamari or a certified gluten-free soy sauce. Double-check your other ingredients to ensure there’s no sneaky gluten present.
Can I add extra vegetables?
Go for it! Crunchy bell peppers, snow peas, or matchstick carrots pair wonderfully with the flavors. Just toss them in with the pineapple chunks for a quick simmer so they keep their bite.
How spicy is this dish?
Teriyaki Chicken with Pineapple tends to be more sweet and tangy than spicy. If you want a bit of heat, add red pepper flakes or a drizzle of sriracha right into the sauce or sprinkle on top at the end.
Can I make this ahead for meal prep?
Yes! Teriyaki Chicken with Pineapple is meal-prep friendly. Portion it out with rice and veggies, store in the fridge, and you’ll have easy, delicious lunches or dinners all week long.
Final Thoughts
There’s something truly irresistible about a bowl of homemade Teriyaki Chicken with Pineapple—sweet, savory, and totally satisfying. If you’ve never tried making it from scratch before, I can’t recommend it enough. Gather your ingredients and give it a whirl soon; you’ll be surprised how easy (and delicious) it is to whip up this feel-good meal at home!
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Teriyaki Chicken with Pineapple Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the perfect blend of sweet and savory flavors with this delicious Teriyaki Chicken with Pineapple recipe. Tender chicken pieces are coated in a homemade teriyaki sauce and paired with juicy pineapple chunks for a delightful Asian-inspired dish.
Ingredients
Chicken Teriyaki:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup canned pineapple chunks (reserve juice)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice (from can)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
For Garnish and Serving:
- 2 green onions, sliced
- sesame seeds
- cooked white rice
Instructions
- Prepare Teriyaki Sauce: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger.
- Cook Chicken: Heat vegetable oil in a skillet, cook chicken until browned and cooked through.
- Add Sauce and Pineapple: Pour teriyaki sauce over chicken, add pineapple chunks, and simmer.
- Thicken Sauce: Stir in cornstarch slurry and cook until sauce thickens.
- Serve: Remove from heat, serve over white rice, and garnish with green onions and sesame seeds.
Notes
- You can use chicken breast instead of thighs.
- Include bell peppers or snap peas for extra vegetables.
- For a spicier kick, add red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken with sauce (not including rice)
- Calories: 320
- Sugar: 14g
- Sodium: 630mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg
