I’ve always been fascinated by the combination of sweet and savory flavors in pineapple chicken teriyaki. This dish originated from Japan, where it’s a staple in many restaurants and households.
The name ‘teriyaki’ refers to the sweet soy sauce-based marinade used to cook the chicken. When I first tried this recipe, I was hooked by the way the juicy chicken, caramelized onions, and tangy pineapple chunks all came together in perfect harmony.
My kids love it when I serve it with steamed vegetables and sticky rice, making mealtime a breeze. As a busy mom, I appreciate how this recipe is quick to prepare and requires minimal cleanup.
Plus, the health benefits of using lean protein, fresh vegetables, and whole grains make me feel good about serving it to my family. I’ve experimented with various versions of this recipe over the years, but this one remains my favorite due to its simplicity and flavor profile.
Whether you’re looking for a new weeknight dinner or a special occasion meal, pineapple chicken teriyaki is sure to please even the pickiest eaters. With its rich history and versatility in terms of ingredients and cooking methods, I’m excited to share my take on this beloved dish with you today.
Pineapple Chicken Teriyaki
4.6 from 1674 votes
A sweet and savory stir fry featuring juicy chicken chunks and caramelized pineapple in a homemade teriyaki sauce. This quick and easy dish is perfect for a weeknight dinner and pairs beautifully with steamed rice or noodles.
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp cornstarch
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
For the Teriyaki Sauce
1/2 cup low sodium soy sauce
1/4 cup pineapple juice (from canned pineapple)
1/4 cup brown sugar
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Stir Fry
1 tbsp vegetable oil
1 red bell pepper, sliced
1 cup canned pineapple chunks, drained (reserve juice)
3 green onions, sliced for garnish
1 tbsp sesame seeds for garnish
👨🍳Directions
1In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
2Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
4Remove the chicken to a plate and set aside.
5In the same skillet, add the remaining 1 tablespoon of oil and the sliced red bell pepper.
6Stir fry over medium-high heat for 3 to 4 minutes until the pepper is slightly tender but still crisp.
7In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, and ginger.
8Pour the sauce into the skillet with the peppers and bring to a simmer over medium heat.
9Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
10Add the cooked chicken and pineapple chunks, then toss to coat everything evenly.
11Cook for an additional 2 to 3 minutes until the pineapple is heated through and the chicken is glazed.
12Garnish with sliced green onions and sesame seeds before serving over steamed rice.
For a thicker sauce, add more cornstarch slurry. Use low sodium soy sauce to control saltiness. You can substitute chicken breast for thighs, but reduce cooking time slightly to avoid dryness. Serve with steamed jasmine rice or cauliflower rice for a low carb option.
Watch Video Of How Pineapple Chicken Teriyaki Works
This pineapple chicken teriyaki recipe is perfect for any occasion – whether it’s a weeknight dinner or a special celebration like Easter Sunday or Father’s Day.
To store leftovers safely: Let cooked chicken cool completely; refrigerate within two hours; reheat at 165°F (74°C) within three days; freeze up to three months for future meals.
For reheating ideas: Microwave-safe containers work well; cover with plastic wrap or aluminum foil for steam retention; reheat until hot through; serve over rice or noodles as desired.
❓ Frequently Asked Questions About Pineapple Chicken Teriyaki
1. What is the origin of pineapple chicken teriyaki?
Pineapple chicken teriyaki has its roots in Japanese cuisine, where it’s known as ‘yakitori.’ The dish typically consists of grilled chicken skewers glazed with a sweet soy sauce-based sauce. Over time, variations of this recipe have emerged across different cultures and regions.
2. What are some key ingredients in this recipe?
You’ll need boneless skinless chicken breasts, pineapple chunks or rings (fresh or canned), soy sauce (low-sodium), brown sugar (or honey), garlic powder (or minced garlic), green onions (optional), sesame oil (optional), salt (and pepper). Feel free to adjust quantities based on your taste preferences.
3. How do I marinate the chicken?
In a large bowl, whisk together soy sauce, brown sugar, garlic powder (or minced garlic), and sesame oil (if using). Add sliced or chopped green onions if desired. Place the chicken breasts in a separate container or zip-top plastic bag; pour the marinade over them; refrigerate at least 30 minutes or up to 2 hours before cooking.
4. Can I use frozen pineapple?
While fresh pineapple is preferred for its sweetness and texture, frozen pineapple works well too! Just thaw it according to package instructions before using.
(Note: The original text specified 5-6 FAQs but only provided 4 distinct questions.)
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