chicken pineapple teriyaki recipe

Written ByJenny Smyth Posted on
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The Best chicken pineapple teriyaki recipe

I’m so excited to share with you one of my family’s favorite recipes – Chicken Pineapple Teriyaki. This dish is a staple in our household, and I love making it for special occasions or just a quick weeknight dinner. The combination of sweet and savory flavors is absolutely delightful, and my kids just can’t get enough of it.

But what I think really sets this recipe apart is the ease of preparation – it’s so simple to make, even my husband can do it! And the best part? It’s incredibly healthy, packed with protein, fiber, and vitamins from the chicken and pineapple.

We like to serve it with a side of steamed vegetables or rice for a well-rounded meal. I’ve experimented with different variations of this recipe over the years, but this one remains our go-to favorite. It’s perfect for potlucks, family gatherings, or just a fun night in with friends.

And did I mention how easy it is to customize? You can add your favorite vegetables or spices to make it your own. My kids are obsessed with the teriyaki sauce – they love dipping their chicken in it while we’re cooking.

It’s truly a family-friendly recipe that everyone will enjoy.

Chicken Pineapple Teriyaki

4.6 from 1127 votes

This sweet and savory chicken pineapple teriyaki features tender chicken thighs and juicy pineapple chunks in a homemade teriyaki sauce. It is a quick and flavorful weeknight dinner that pairs perfectly with steamed rice.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup rice vinegar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir Fry

1 cup fresh pineapple chunks (about 1/2 inch pieces)
1 red bell pepper, sliced into thin strips
1/2 cup sliced green onions (white and light green parts)
1 tablespoon sesame seeds for garnish
Steamed white rice for serving

👨‍🍳Directions

1In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
2Set the sauce aside.
3In another small bowl, stir the cornstarch and water together to form a slurry and set it aside.
4Season the chicken pieces with salt and pepper.
5Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6Add the chicken in a single layer and cook without stirring for 3 to 4 minutes until the bottom is golden brown.
7Flip the chicken pieces and cook for another 3 to 4 minutes until they are cooked through and no longer pink in the center.
8The internal temperature should reach 165 degrees Fahrenheit.
9Remove the chicken from the skillet and set it aside on a plate.
10In the same skillet, add the red bell pepper strips and stir fry for 2 minutes until they begin to soften.
11Add the pineapple chunks and cook for 1 minute more, stirring occasionally, until the pineapple is lightly caramelized.
12Return the cooked chicken to the skillet.
13Pour the prepared sauce over the chicken and vegetables and stir to coat everything evenly.
14Bring the sauce to a simmer over medium heat.
15Give the cornstarch slurry a quick stir and pour it into the simmering sauce.
16Stir continuously for 1 to 2 minutes until the sauce thickens and becomes glossy and coats the back of a spoon.
17Remove the skillet from the heat.
18Sprinkle the sliced green onions and sesame seeds over the dish.
19Serve immediately over steamed white rice.

🔧Equipment

Large skillet or wok
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl for slurry
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 28g

📝Notes

For a thicker sauce, add an extra teaspoon of cornstarch to the slurry. You can substitute chicken breasts for thighs, but reduce the cooking time by 1 to 2 minutes per side to avoid dryness. Fresh pineapple is preferred, but canned pineapple chunks (drained) work well in a pinch.

Watch Video Of How Chicken Pineapple Teriyaki Works

This Chicken Pineapple Teriyaki recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

The beauty of this recipe lies in its versatility – you can customize it to your taste preferences by adding different vegetables or spices.

And don’t forget about storage and reheating ideas: simply refrigerate leftovers for up to 3 days or freeze them for up to 2 months before reheating by grilling or baking until cooked through.

❓ Frequently Asked Questions About Chicken Pineapple Teriyaki

Q: What is the origin of Chicken Pineapple Teriyaki?

This dish originated in Japan, where teriyaki sauce is a staple condiment made from soy sauce, sugar, and vinegar. However, modern variations often include additional ingredients like pineapple and other fruits.

Q: What is the key home cooking technique for making Chicken Pineapple Teriyaki?

The key technique is marinating the chicken in a mixture of teriyaki sauce, pineapple juice, and spices before grilling or baking it. This helps infuse the meat with flavor and tenderize it.

Q: Can I use fresh pineapple instead of canned?

Yes, you can definitely use fresh pineapple! In fact, it’s recommended for better flavor and texture. Just be sure to chop it up finely so it cooks evenly.

Q: How do I store leftover Chicken Pineapple Teriyaki?

You can store leftover chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat by grilling or baking until cooked through.

Q: Can I substitute chicken with other proteins like beef or tofu?

Yes, you can substitute chicken with beef or tofu if you prefer! Just adjust the marinating time accordingly based on the protein’s thickness and cooking time.

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