teriyaki chicken with pineapple recipe

Written ByJenny Smyth Posted on
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The Best teriyaki chicken with pineapple recipe

I’m so excited to share this teriyaki chicken with pineapple recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family. The combination of sweet and savory flavors is just perfect, and the best part is that it’s incredibly easy to make. I’ve served this at countless family gatherings, potlucks, and even just a regular Tuesday dinner.

My kids love helping me in the kitchen, and they’re always asking to make this dish. The teriyaki sauce is what really makes this recipe special – it’s got a depth of flavor that’s just amazing. And the best part is that it’s actually pretty good for you too. The pineapple adds a nice sweetness without adding any refined sugars.

It’s just a really well-rounded recipe that I think everyone will enjoy. The history of teriyaki chicken is actually really interesting. It originated in Japan, where it was known as ‘yakitori’ which translates to ‘grilled chicken.’ It was originally made with small birds like quail or sparrows, but over time it evolved to include larger birds like chicken.

The name ‘teriyaki’ comes from the Japanese words ‘teri,’ which means ‘to shine or glaze,’ and ‘yaki,’ which means ‘to grill.’ So, when we’re making teriyaki chicken, we’re essentially glazing our chicken with a sweet and savory sauce. One of the things I love about making teriyaki chicken is the technique involved. It’s all about layering flavors and textures to create a dish that’s greater than the sum of its parts.

You start by marinating the chicken in a mixture of soy sauce, sake, and sugar, which gives it that deep umami flavor. Then you brush it with a mixture of soy sauce, sake, and sugar again during grilling, which adds even more depth of flavor. And finally, you serve it with sliced green onions and sesame seeds on top, which adds a nice crunch and freshness to the dish. I’ve experimented with different marinades and sauces over the years, but I’ve found that this traditional teriyaki recipe is still the best one out there.

It’s just so versatile – you can serve it as an appetizer or main course, and it pairs well with so many different sides like rice, noodles, or even just some steamed vegetables.

Teriyaki Chicken with Pineapple

4.5 from 839 votes

A delicious and sweet teriyaki chicken dish with juicy pineapple pieces. Serve with steamed rice for a complete meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup mirin
2 tbsp sake
2 tbsp brown sugar
1 tbsp grated ginger
2 cloves garlic minced

For the Chicken

4 boneless skinless chicken breasts
salt
pepper
2 tbsp vegetable oil

For the Pineapple

1 cup pineapple chunks
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Preheat oven to 400°F.
2In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
Set aside.
3Season chicken breasts with salt and pepper on both sides.
4Heat vegetable oil in a large oven-safe skillet over medium-high heat.
5Add chicken and sear until golden brown, about 3-4 minutes per side.
6Reduce heat to medium, pour 1/4 cup of the teriyaki sauce into the skillet, and coat the chicken evenly.
7Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
8The sauce should be slightly thickened and glossy.
9While the chicken is baking, mix cornstarch and water in a small bowl.
10In a separate pan, heat the remaining teriyaki sauce over medium heat until it simmers.
11Add the pineapple chunks and cornstarch mixture.
12Stir continuously until the sauce thickens and the pineapple is heated through, about 3-5 minutes.
13The sauce should be glossy and the pineapple should be tender.
14Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
15Slice the chicken into strips.
16Serve the chicken with the pineapple mixture spooned over the top.
17Garnish with sesame seeds if desired.

🔧Equipment

Bowl
Whisk
Baking sheet
Tongs
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 35g

📝Notes

Tips: You can add vegetables like bell peppers or onions to the skillet for added flavor and nutrition. For a spicier version, add red pepper flakes to the teriyaki sauce.

This teriyaki chicken with pineapple recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need something easy for dinner. My family loves helping me make this dish because we get to spend quality time together in the kitchen.

And let me tell you – once you take one bite of this deliciously sweet and savory dish… you’ll be hooked!

Whether you’re reheating leftovers or serving guests – this dish always impresses.

❓ Frequently Asked Questions About Teriyaki Chicken with Pineapple

Q: What kind of soy sauce should I use?

A: For this recipe, I recommend using a high-quality Japanese soy sauce like Kikkoman or Yamasa. These brands have a rich, complex flavor that will add depth to your teriyaki sauce.

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can definitely use fresh pineapple instead of canned! Just be sure to dice it up finely so that it cooks evenly throughout the dish.

Q: Is this recipe gluten-free?

A: Yes, this recipe is gluten-free as long as you use gluten-free soy sauce. Just be sure to check the ingredients label to ensure that your soy sauce doesn’t contain any gluten.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance! Simply marinate the chicken for several hours or overnight before grilling it for dinner.

Q: What’s the best way to store leftover teriyaki chicken?

A: To store leftover teriyaki chicken, simply refrigerate it in an airtight container for up to three days. You can also freeze it for up to two months – just thaw it overnight in the fridge before reheating.

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